Thanksgiving has come and gone, even on an expat timetable. I think we hit it out of the park yet again. I’ll never not make turkey meatloaf. It’s just too good. Well, perhaps the pie didn’t go to well. In case you’re wondering, you can’t substitute custard powder for pudding mix. But we were all so delightfully full from dinner, I almost forgot about dessert. I never thought I’d write those words.
With turkey day officially put to bed, we’re free to talk about all things Christmas without any awkwardness. We’re going to buy our tree next weekend because my husband is still very much the excited child when it comes to Christmas decorations. I’m a bit nervous about keeping a live tree healthy for that long, but we’ll just have to take extra care. It’s the shopping I’m most worried about though. I’m a terrible gift buyer. I just want to get everyone a book.
You know my favorite thing about any holiday is the food, and the best thing about Christmas is cookies. They don’t really have a Christmas cookie tradition here in the UK, and I think they’re definitely missing out. I think you should add these White Chocolate Cranberry Oatmeal Cookies to your holiday baking list year. They’re not only seasonally appropriate with their burst of red and white, but they also happen to be irresistibly delicious.
There’s no secrets or tricks to this cookie. They’re pretty standard in terms of method. They raise the bar on a more traditional oatmeal cookie, though. Dried cranberries are vastly superior to raisins, and though I’m normally not a white chocolate lover, the sweetness balances the tartness from the cranberries perfectly in this recipe. Make sure you’re using rolled oats and not instant porridge or oatmeal, otherwise you won’t bet the proper chewiness from your oats.
Let’s bake all the things this year, friends, starting with White Chocolate Cranberry Oatmeal Cookies. Keep it festive. Keep it awesome.
White Chocolate Cranberry Oatmeal Cookies definitely deserve a place on your holiday baking list.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup rolled oats
- 4 1/2 ounces unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 100 grams white chocolate chips
- Preheat your oven to 350F (175C) and line your baking sheet with parchment paper.
- In a mixing bowl add flour, baking powder, salt, and oats. Gently whisk to combine.
- In a large mixing bowl, use an electrical mixer to beat together the butter, brown sugar, and white sugar until creamy. Then beat in the egg and vanilla until combined.
- With your mixer on it's lowest speed, slowly add in the dry ingredients until combined. Finally, mix in the dried cranberries and white chocolate chips.
- I use a cookie scoop to scoop out walnut-size balls of cookie dough onto my baking sheets, leaving a couple of inches in between for the cookies to spread. I had enough dough for four batches of eight cookies.
- Bake your cookies for about 13 minutes or until they start to lightly brown around the edges. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool. Store in an air tight container if you can stop your family from eating them all.