White chocolate cranberry oatmeal cookies
Sometimes ideas come to us in strange ways. For instance this recipe idea came to me because I was cleaning out my pantry. Basically, I found half a container of whole oats along with a partial bag of white chocolate and some dried cranberries I forgot I bought. Put those together and you get chewy white chocolate cranberry oatmeal cookies! Oatmeal cookies were never my first choice, unless they were those kind you got in your lunch as a kid with the frosting sandwiched between them, those where awesome! However these surprised me, they have the tartness from the cranberries that’s balanced by the sweetness of the chocolate and then they’re rounded out by a little allspice for a hint of warmth.
First, we will go the old cookie route and cream room temperature butter with sugar until nice and fluffy.
Now add your eggs one at a time mixing well between each one then add the vanilla.
Once that’s done add your flour with the rest of the dry ingredients. I like to mix from this point by hand to keep the dough nice and soft giving you more delicate cookies.
After it’s mixed add the oatmeal, cranberries, chocolate, and almonds stirring until just combined. Now, before you get excited and start baking you’ll want to cover the dough and chill for about an hour. I know it’s a pain, but this time lets the flour relax and all the flavors come together. It also keeps the dough from spreading as much in the oven. When you are ready to bake, preheat the oven to 350 degrees and drop by spoonfulls about two inches apart onto a parchment or silicone mate line baking sheet. Bake for 7-10 minutes until the cookies are golden brown. Cool on baking sheet for a few minutes then move to cooling rack to cool completely and enjoy!