About the Recipe
I found my mom's oatmeal chocolate chip cookie recipe and altered it. Her recipe always had the perfect ratio of ingredients to yield a delicious oatmeal cookie. I wanted her cookies, but my flavors! I added in my preferred sugars, butters, spices, chips, and fruits!
This cookie has cinnamon notes which leaves a warm, cozy, autumnal vibe as you enjoy it. The white chocolate chips are rich and play off the cinnamon while the cranberries add a wonderful tang. It's a well rounded cookie and gives a good name back to oatmeal cookies! Don't believe me? My husband despised oatmeal cookies before I made these!
Ingredients
2 Cups Flour
2 Cups Oats
1 tsp baking soda
1 tsp salt
1-2 tsp cinnamon
1 Cup Coconut Sugar (or regular sugar to replaced)
1 Cup Brown Sugar (or 1 Cup regular sugar mixed with 1 TBSP molasses)
1 Cup Softened butter (I prefer to use browned butter that has come back up to softened consistensy)
2 tsp Vanilla Extract
2 Eggs
Dried Cranberries (1/2-1C, you choose amount)
White Chocolate Chips (1/2-1C, you choose amount)
Preparation
Step 1
Preheat oven to 350 F
Step 2
Cream together butter and sugars until fluffy. Then add in eggs and vanilla unitl JUST combined
Step 3
Mix dry ingredients together in a seperate bowl. Add dry to wet ingredients until JUST combined, do not over mix once all ingredients are incorporated.
Step 4
Fold in cranberries and white chocolate chips. Roll out 2 TBSP of dough into a ball shape and continue until your pan has 6-12 cookies on it spaced out 2 inches apart.
Step 5
Bake for 8-11 minutes or until cooked to your desired texture. Let cool on cooling rack and enjoy.