I am definitely enjoying having some snacks around the house now that I'm living with a little baby and like quick snacks to grab. Some of my favorite cookies are my Oatmeal Chocolate-Chip Raisin Cookies and I've made them a couple of times since my son was born (7 weeks ago already!). I decided to try a different twist on oatmeal cookies. This time, I've made them with white chocolate chips, dried cranberries, and oatmeal. These cookies are even healthy, made with organic ingredients including fiber-rich cholesterol-lowering oatmeal, vitamin C and antioxidant-packed cranberries, and heart-healthy whole wheat flour. Yum.
1 Cup Butter, Softened
3/4 Cup Brown Sugar, Packed
1/2 Cup White Sugar
2 Large Eggs
2 tsp. Vanilla Extract
1 1/4 Cup All-Purpose Flour
3/4 Cup Whole-Wheat Flour
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
2 3/4 Cups Quick-Cooking Oats
1 Cup Dried Cranberries
1 Cup White Chocolate Chips
1. Preheat oven to 350 degrees.
2. In a large bowl (or your Kitchenaid mixer if you have one), cream together the butter and brown and white sugars until smooth and creamy. Beat the eggs in, one at a time, then add in the vanilla.
3. In a separate bowl, combine the whole-wheat and all-purpose flours with the baking soda, salt, and cinnamon. A half-cup at a time, slowly beat in to the mixture.
4. Stir in by hand the oats, white chocolate chips, and cranberries.
5. Drop by the heaping spoonful onto baking sheets about 2 inches apart.
6. Bake for 10-12 minutes, or until lightly browned. Transfer to wire cooling rack.