Cooking With Kimes: White Chocolate Cranberry Oatmeal Cookies
1 cup of softened unsalted butter
1 cup of dark brown sugar
1/4 cup of granulated sugar
2 eggs at room temperature
1 tablespoon of vanilla extract
1 tablespoon of molasses
1 1/2 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
3 cups of oats (use rolled oats for thicker texture)
1 cup of dried cranberries - try cherries or swap for nuts
1 cup of white chocolate chips - dark would be great too
With an electric mixer, cream together butter and sugars until light and fluffy. Add eggs, mix well. Then add vanilla and molasses. Scraping down the sides of the bowl as needed.
In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Slowly add to wet ingredients and mix on low until just combined.
Add oats, cranberries, and chocolate chips and pulse until evenly distributed.
Chill dough in refrigerator for about 30 minutes.
Preheat oven to 350° using a cookie scoop or spoon roll dough and place 2 inches apart on a silicone baking mat. I use about 2 tablespoons of dough.
Bake for 12-14 minutes until just starting to set. Rest cookies on cookie sheet for 5 minutes then transfer to cooling rack.
Enjoy these festive cookies! These are great for a cookie exchange or holiday party...or breakfast, whatever! Happy Holidays from the Kimes kitchen to yours, and don’t forget to tag us #CookingWithKimes or @KimesRanchJeans
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