Do you have an opinion on oatmeal raisin cookies? I feel like they are one of those foods like cilantro or olives: you either love them or you hate them. I could be wrong about that, I suppose, but I grew up in an oatmeal raisin hating household. My mom’s mindset was that it was a cruel twist on a chocolate chip cookie. And I can see her point; biting into an oatmeal raisin cookie when you’re expecting chocolate chip has to be the foundation of many a trust issue. But I digress.
Anyway, despite my upbringing, I’m definitely a fan of oatmeal raisin cookies…and blondies…and muffins. That’s part of the allure of these cookies. They are a fantastic and satisfying twist on oatmeal raisin. The dried cranberries have that same sweet chewiness as the raisins, and the white chocolate chips give it some sense of redemption for people like my mom (even if white chocolate isn’t actually chocolate).
I haven’t actually met someone who doesn’t like these cookies. A year or two ago, we had a platter of cookies out. Someone asked what the different types were, and Brendan went through naming them. When he got to these, he simply said, “And these are delicious.” “Delicious cookies? That’s the name?” “Eh, try a bite. You’ll see.” And see he did. All of these cookies were gone by the end of that night. Since then, they have simply been known as “the deliciouses” in our house. Try them for yourself and you’ll see why!
White Chocolate Cranberry Cookies
This was adapted from a recipe from a friend in college; I have no idea where the original is from!
- 1 cup gluten free flour, with xanthan gum
- ½ cup gluten free oats (I’ve used both rolled and quick cooking with success)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup dried cranberries
- ¾ cup white chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, oats, baking soda and salt.
- In the bowl of a stand mixer, beat butter. Add sugars and continue to beat until fluffy.
- Add egg and vanilla, and beat until combined, scraping the sides of the bowl as necessary.
- With the mixer on low, beat in flour mixture.
- Stir in cranberries and chocolate chips.
- Refrigerate mixture for about 10 minutes (this is optional, but I find it helps).
- Drop rounded spoonfuls onto an ungreased cookie sheet. Bake for 8 – 10 minutes. Cool for 2 minutes on baking sheet before transferring to wire rack to cool completely.
Makes about 40 cookies