Oatmeal Cranberry White Chocolate Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 11 Tablespoons unsalted butter, softened
  • ⅔ cup raw (turbinado) sugar
  • 2 large eggs
  • 2 cups old fashioned rolled oats (not quick oats)
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chunks or chips (the real deal--not artificial junk)
  • ¾ cup chopped toasted pecans
  1. Preheat oven to 375 degrees Fahrenheit. Take out 2 nonstick baking sheets and set aside.
  2. In a large bowl, beat together the butter and sugar with a hand mixer (you can also use a stand mixer fitted with the paddle attachment) until light and fluffy.
  3. Beat in the eggs until well incorporated.
  4. Add the oats, flour, baking soda, and kosher salt, beating until well mixed.
  5. Stir in the dried cranberries, white chocolate, and pecans.
  6. Using a medium cookie scoop, portion out the dough, 6 cookies per tray. Flatten slightly with the back of a spoon or your fingertips.
  7. Bake for 8-10 minutes, or until lightly browned on the edges.
  8. Let rest on baking sheet for 2 minutes before removing to wire racks to cool completely.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2013/01/08/oatmeal-cranberry-white-chocolate-cookies-or-make-your-dessert-and-eat-it-too/