Fresh cranberry season is very short lived and I like to take advantage of it while I can. Sweet and savory, it doesn’t matter. I love cranberries and my daughter does too! These cookies are a wonderful treat. The tangy tartness of the cranberries is nicely offset by the white chocolate chips. The dough is a basic butter cookie dough with the cranberries and white chocolate chips added. How can you go wrong? They also look very festive for this time of year and are a nice change of pace from the chocolate and peppermint overload.
Autumn Cranberry-White Chocolate Cookies
- 1 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, divided
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup old-fashioned or quick oats (not instant!)
- 2/3 cup chopped dried cranberries
- 2/3 cup white chocolate chips
Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper or a silpat.
In the bowl of your mixer, cream butter on medium-high speed for one minute. Add brown sugar and beat for one minute and then add granulated sugar and beat for one minute. Add the egg and vanilla and beat for one minute.
Sprinkle 1 cup of flour, the baking soda, and salt over mixture. On low speed, mix until incorporated. Add the remaining cup of flour and mix until combined.
Grind oats in a food processor or blender. Stir the oats into the cookie dough until well mixed. Gently fold in the cranberries and white chocolate.
Using a cookie scoop or tablespoons, drop dough onto baking sheet, about 1 1/2 inches apart. The cookies will spread slightly. Bake until the cookies begin to turn a pale brown on the edges, about 8 to 10 minutes. The cookies will be slightly soft. Allow the cookies to cool on the pan for 3 minutes an then transfer to a wire rack.
Store in an airtight container for 3 days or freeze. As with most drop cookies, these can be “flash frozen” as dough and cooked at a later time.
Yields 32 cookies
Source: Hannaford Fresh Nov-Dec 2012