So, I finally started my Christmas baking. A little late, but better late than never! It’s been a couple of years since I’ve made goodies and given tins to friends and neighbors. I always seem to run out of time! This recipe is adapted from Pillsbury’s Best Cookies cookbook. It’s a cookbook I’ve had for many, many years and I’m not sure I’ve ever made anything from it. Oatmeal, dried cranberries and a bag of white chips were taking up space in my pantry and knew I wanted to use them so I started looking at recipes. I omitted 2 of the original ingredients and added the cranberries. I used a larger scoop to make the cookies and baked them for 13 minutes. Line your baking sheet with parchment before baking so the bottoms don’t get too brown.
Oatmeal, Cranberry & White Chocolate Chip Cookies
A great cookie to fill the cookie jar.
- ¾ cup sugar
- ¾ cup brown sugar
- 1 cup shortening
- 3 eggs
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup rolled oats
- ¾ cup dried cranberries
- 1 (12 ounce) bag white chocolate chips
- Preheat oven to 350 degrees F. In a large bowl combine sugar, brown sugar and shortening. Beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla; blend well. In separate bowl combine flour, baking powder, baking soda and salt. Stir into sugar mixture just until combined. Stir in by hand the oats, cranberries and white chips. Mix well. Drop dough by rounded teaspoonfuls onto parchment lined baking sheets.
- Bake at 350 degrees F. for 10 to 15 minutes or until light golden brown. Cool 1 minute on cookie sheet and then remove to wire rack to cool completely.
High altitude: (above 3,500 feet) Decrease baking powder and baking soda to ½ teaspoon and bake at 375 degrees F. for 8 to 12 minutes.
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