The Pioneer Woman Tasty Kitchen
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White Chocolate Cranberry Oatmeal Cookies

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Level: Easy

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Description

Best Oatmeal Cookie Recipe Ever…chewy, sweet and delicious.

Ingredients

  • 2 whole Eggs, Slightly Beaten
  • 1 Tablespoon Pure Vanilla Extract
  • 1-½ cup Dried Cranberries
  • ½ cups Unsalted Butter, Browned
  • ½ cups Unsalted Butter, Softened
  • ¾ cups Sugar
  • ¾ cups Light Brown Sugar
  • 1-½ cup All-purpose Flour, Unbleached
  • 1-½ teaspoon Kosher Salt
  • 2 Tablespoons Ground Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • 3-¼ cups Oatmeal (quick Or Rolled Oats)
  • 1 whole White Chocolate Bar, Chopped
  • ½ cups Chopped Walnuts (optional)

Preparation

1. Beat eggs and vanilla in a small mixing bowl, add dried cranberries. Allow cranberries to rehydrate for at least one hour, stirring occasionally. Do not skip this step!

2. Brown 1/2 cup (1 stick) unsalted butter, cool in the refrigerator while you wait for the cranberries to finish plumping up.

3. Preheat oven to 350 F

4. Cream butters and sugars with mixer, stand mixer is best as you should cream for about 2-3 minutes. In a medium mixing bowl, combine flour, kosher salt, baking soda, cinnamon, ginger, nutmeg and clove. Slowly add your dry ingredients into your cream mixture, scraping sides of bowl as needed, making sure there are no dry patches, but do not over mix. Add in your egg/cranberry mixture, mix on low until just combined.

5. Using a wooden spoon, mix in oats, combining well. Fold in your chocolate and nuts.

6. Refrigerate your dough for about 5-10 minutes

7. Spoon small-medium sized balls onto wax paper covered cookie sheets. Bake cookies for approximately 12 minutes, turning once during cooking. Cookies are done when they are light brown and begin to lose their glossy look. I recommend baking them 1 sheet at a time! Allow to cool for 3 minutes, then transfer to a wire wrack.

brown butter: Cook butter over medium heat until it turns brown and foams, about 3-5 minutes, whisking frequently

3 Comments

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lottiebay on 5.17.2010

I made these yesterday and they are incredibly good!
I questioned the 2 tablespoons of cinnamon as the recipe calls for, however, and only put in 2 teaspoons.
Was the two Tablespoons a misprint? I hope?

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labellavita on 5.16.2010

I haven’t made these cookies yet, but will do so the second that cranberries are freshly in season. These have so many of my favorite ingredients. Thanks so much! Roz

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basketlacey on 3.8.2010

Fantastic recipe! This might be the best cookies I have ever made. The browned butter really makes a difference and adds a complexity to the taste!

I changed the recipe slightly based on what I had on hand – used 1 cup brown sugar and 1/4 cup white sugar (because I ran out!). I also used two teaspoons vanilla and teaspoon almond extract (love almond with white chocolate and cranberry).

My cookies baked about 10-11 minutes. They didn’t spread much while baking.

These were out of this world. Thanks for such a great recipe!

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