These cookies are perfect for the days that are getting shorter, when Thanksgiving is not too far off. A little break from pumpkin, but still festive. Of course I would also make them throughout the year, but cranberry is reminiscent of the holiday season.
Cranberry and white chocolate contrast each other so perfectly - white chocolate is smooth and sweet, while dried cranberries are chewy and more tart. Put them together in an oatmeal cookie and you have yourself one enjoyable cookie!
(adapted from RecipeZaar)
1/3 cup sugar
1/3 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips
Preheat oven to 350 and line two baking sheets with silpats
In a small bowl, whisk together flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer, cream the butter with the sugars until fluffy.
Add egg and vanilla and mix well.
Stir in oats, flour mixture, white chocolate, and cranberries and mix until combined.
Drop by heaping tablespoonfuls onto cookie sheets and bake for about 10 minutes, until just beginning to get a little color.