Thu, Apr 26, 2012
Oatmeal cookies have always been my favorite type of cookie. I guess I always feel like I’m eating a cookie that’s a little “healthier” just because I’ve added oatmeal. At least that’s what I tell myself.
I was getting ready to make my standard Oatmeal, Raisin, Chocolate Chip cookie yesterday, but decided instead that I really wanted to try something different and experiment with some new flavors.
I had a bag of Craisins cherry juice infused dried cranberries in the pantry and a pack of white chocolate chips that I thought would make a very nice combination.
So, I came up with this little number, Oatmeal Cherry White Chocolate Chip Cookies. The name’s a mouthful and so is the cookie. These oatmeal cookies are so pretty too. I love the bit of red peeking out of each oatmeal cookie along with the sweet taste of the white chocolate. There aren’t really cherries in the cookie but the Craisins impart such a strong cherry flavor that one might think they’re eating a cookie with cherries inside . These oatmeal cookies are perfectly crisp on the outside and chewy on the inside. To me, the way an oatmeal cookie should be.
2 sticks of butter, softened
1/2 cup of sugar
1/2 cup brown sugar
2 eggs, lightly beaten
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup of Craisins, cherry juice infused craisins
2 cups of white chocolate chips
1/4 cup milk
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone baking liner and set aside.
In a medium bowl, cream together the butter and the sugars until light and fluffy. Stir in the eggs and combine.
In a separate bowl, combine the flour, baking powder, baking soda and salt.
Slowly stir the dry ingredients into the wet mixture and stir until just combined. Add the milk and continue to stir.
Add the oatmeal and stir. Next, add the Craisins and the white chocolate chips and stir well.
Drop by heaping tablespoons, a couple of inches apart on the baking sheet. Bake until golden brown, about 8-10 minutes.
Take the cookie sheets out of the oven and let them cool for about 3 minutes. Remove the oatmeal cookies from the cookie sheet and put on a rack to continue cooling.