Author Notes
A well balanced cookie that can be eaten any time of day by the young and young at heart.
Adapted from Martha Stewarts Oatmeal Rasin Cookie Recipe. —the homemade goodness
Ingredients
- dry mixture
-
3 cups
old-fashioned rolled oats
-
1 cup
all-purpose flour
-
1 teaspoon
baking soda
-
1 teaspoon
baking powder
-
1/2 teaspoon
ground cinnamon
-
1/2 teaspoon
salt
- wet mixture
-
1 cup
room temperature unsalted butter
-
1 cup
granulated sugar
-
1 cup
light-brown sugar
-
2
large eggs
-
1 teaspoon
vanilla extract
-
1 cup
dried cranberries
-
11 ounces
white chocolate chips
Directions
-
Preheat oven to 350 degrees F.
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Whisk together oats, flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
-
Put butter, granulated and light-brown sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes.
-
Mix in eggs, one at a time and vanilla.
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Reduce speed to low. Add oat mixture; mix until just combined.
-
Stir in cranberries and white chocolate chips.
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Using a table spoon or ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
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Bake until golden and just set, about 14 minutes. Let cool on sheets about 3 minutes.
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Transfer cookies to racks using a spatula; let cool completely.
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Cookies can be stored in airtight containers at room temperature and shared with old friends.
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