Cranberry Oatmeal Cookies…

Cranberry oatmeal cookies have been a staple in our family for the last five years. I was looking for something completely different from what I traditionally made for the holidays and found this recipe in the 2008 Taste of Home Best Loved Cookies and Bars holiday magazine. At the time the magazine cost me $9.99 and I thought that was pretty pricey. But I can now without hesitation say that it was the best money I ever spent. That magazine is my go to place for holiday cookie ideas and it has a wealth of cookie recipes, many that have become our holiday favorites and many still needing to be tried. The magazine is a compilation of recipes from different people around the country and the editors did an excellent job of choosing fabulous recipes.

Cranberry Oatmeal Cookies

Initially I made these cookies just because I liked the way the picture looked in the magazine. I was not prepared for how delicious they would be. A co-worker recently described their flavor as being close to a Starbuck’s cranberry orange scone with a bonus of white chocolate chips. I think she hit it on the head. Not only are they easy to make but they look colorful on a dessert tray. Here is my rating and lessons learned making these cookies.

Rating: A+++++ – once again this cookie is one of our all time holiday favorites. How could I rate it any less?

Lesson Learned 1: Use golden raisins in this recipe. The recipe does not specify what type of raisins to use but I found the dark raisins create a less colorful and vibrant looking cookie, and after all you eat first with your eyes, remember? Make sure the raisins are fresh. Don’t use the box that’s been sitting in your pantry for six months. As with any ingredient, the fresher the better but especially with raisins.

Lesson Learned 2: Put in a healthy tablespoonful of grated orange peel. I used the grated peel of two large oranges. Don’t skimp on this. The flavor of the orange peel so compliments the tartness of the cranberry and the sweetness of the white chocolate. Use more than less.

Lesson Learned 3: These cookies keep well both in the refrigerator and the freezer so these are great make ahead cookies.

I guarantee that you will love these cookies. They are easy to make, easy to store and add a nice colorful holiday flair to your cookie assortment.

Cranberry Oatmeal Cookies

Servings: 4 dozen
Time: 10-12 minutes
Difficulty: Easy
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INGREDIENTS:

1 cup unsalted butter softened

1 1/2 cups sugar

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

2 cups quick cooking oats

1 cup raisins

1 cup coarsely chopped cranberries (you can you frozen ones but I prefer fresh)

1 TBS. grated orange peel

1 package (12 ounces) white chocolate chips

DIRECTIONS:

Preheat the oven to 375.

In a mixing bowl cream butter and sugar. Add the eggs one at a time beating until well combined. Beat in the vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange peel. Add the white chocolate chips.

Drop by rounded teaspoonfuls (I use a cookie scoop) 2 inches apart onto an ungreased baking sheet. Bake for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool. Enjoy!