Recipe of Quick My White Chocolate Cranberry Oatmeal Cookies
Title : Recipe of Quick My White Chocolate Cranberry Oatmeal Cookies
link : Recipe of Quick My White Chocolate Cranberry Oatmeal Cookies
Recipe of Quick My White Chocolate Cranberry Oatmeal Cookies
Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Ultimate My White Chocolate Cranberry Oatmeal Cookies. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from My White Chocolate Cranberry Oatmeal Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My White Chocolate Cranberry Oatmeal Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook My White Chocolate Cranberry Oatmeal Cookies estimated approx 40 minutes.
To begin with this particular recipe, we must first prepare a few components. You can cook My White Chocolate Cranberry Oatmeal Cookies using 13 ingredients and 12 steps. Here is how you can achieve that.
Big fat white chocolate cranberry oatmeal cookies!
Ingredients and spices that need to be Make ready to make My White Chocolate Cranberry Oatmeal Cookies:
- 2 1/2 cups old fashioned rolled oats
- 1 cup butter (softened to room temperature)
- 1 cup light brown sugar (packed tightly)
- 1/4 cup white granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3/4 tsp salt--> (¼ tsp + ½ tsp= ¾ tsp)
- 1 3/4 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/4 cup white chocolate chips
- 1 1/4 cup dried cranberries or craisins
Steps to make to make My White Chocolate Cranberry Oatmeal Cookies
- Place your oats in a food processor and pulse about 5-10 seconds. Set aside.
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. Add white chocolate chips and cranberries and stir well.
- Chill dough in refrigerator for 30 minutes.
- Pre heat oven to 375 degrees and line a baking sheet with parchment paper.
- Drop cookie by rounded 2 Tablespoon sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F for 10-12 minutes or until edges are lightly golden brown (centers may still seem slightly underbaked, they'll finish cooking as they cool on the cookie sheet)
- Allow cookies to cool completely on baking sheet.
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