Friday, December 11, 2015

4th Annual Christmas Cookie Recipe Swap: Heather's White Chocolate Cranberry Oatmeal Cookies





Happy Cookie Season everyone!

This is the first of two posts devoted to the season of giving (cookies).  A whole heap of us food bloggers got together and traded cookie recipes with the instructions to make the cookie recipes provided on our partner's blog.

I got paired up with Heather from Hezzi-D's Books and Cooks.  I don't know if the similarity in our  blog names was intentional on the part of the organizers, but I kind of hope so!

Heather gave me the choice between Thumbprint Cookies and White Chocolate Cranberry Oatmeal Cookies, and I chose the latter.

These cookies are awesome!  It make quite a few (you'll have to forgive me because I didn't count exactly how many), and I took them to a holiday potluck at work -- they were a big hit!

This cookie exchange was super fun, and I hope to do it again next year.

(Oh, and P.S. -- below is the list of recipe swap hosts.  Check them out!)




White Chocolate Cranberry Oatmeal Cookies


Ingredients


Bulk food items courtesy of WinCo.  I love WinCo so much.

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 sticks butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla
1 1/2 cup oats
1 cup dried cranberries
1 cup white chocolate chips
Preheat over to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon.  Mix well and set aside.

Not yet mixed well.


In a large mixing bowl, combine the sugars.  Set aside.

Melt the butter over medium heat in a small saucepan (or microwave it, if you're into that kind of thing.)

Add butter to sugars and mix well. 

One the butter cools a bit, add the eggs one at a time to the sugar mixture, beating after each addition.  Add vanilla.

Add the flour mixture to the sugar mixture, bit by bit, stirring well to combine.

Stir in oats, chips, and cranberries.

Drop tablespoons of the dough about 3 inches apart onto a cookie sheet.

Bake for 10-12 minutes, or until cookies are lightly browned.  Remove from oven and allow to cool 2-3 minutes before transferring to a wire cooling rack.









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One Year Ago:  Red (Bliss) Potato Salad
Three Years Ago:  Homemade Applesauce