Thursday, December 6, 2012

Crantastic Cookies!

Last time I wrote, I gave you my all-time favorite pumpkin bread recipe.  And this time, I feel like sharing once more.  I hope you’re hungry!
Now that December, and the holiday season is here, a whole new slew of sweets and treats are up for the making, baking and partaking: from candy to cookies to breads and appetizers, I could spend days pouring over my holiday recipes.  The richness of the season – with sweet chocolate, tangy citrus, and aromatic meats – brings out the inner chef in me to try new creations in the kitchen.  I love both traditional Christmas and Hanukkah fare, such as candy canes and challah bread – and I love finding new ways to enjoy them! 
Without a doubt, cookies are my crowning masterpiece of the holiday season.  I’m especially partial to those that contain a combination of sweet, tangy and crunchy.  The following recipe comes from Ocean Spray (the crown jewel of cranberries!), and it’s a much-requested dessert.  It blends white chocolate (the sweet), oatmeal (the crunch) and cranberries (the tangy) into one heavenly cookie.  Bonus?  They’re easy to make!
Oatmeal Cranberry White Chocolate Chunk Cookies
  • 2/3 cup butter or margarine, softened
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
  • 2/3 cup white chocolate chunks or chips


  1. Preheat oven to 375ºF.
  2. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
  3. Drop rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

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