White Chocolate Chip Oat and Cranberry Cookies

This is another cookie dough I keep in the fridge, ready to bake at a moment’s notice. It is also the cookie with the longest name I can think of.

It is a big title to live up to, and live up to it, it does.

When I first make the dough up I use the scoop and bake method in the recipe, but the rest I roll into a large rectangle and double wrap in plastic and keep it in the fridge to cut squares off when we want cookies.

That way I am not tempted to eat them all.

I learn from my mistakes!

This particular batch has milk and white chocolate chips in it.  I mix the chips up depending on what I have in the cupboard.  Also, it doesn’t have the almonds, because I can’t get them here.  But while they are great in the cookie, it is still good without the almonds.

Allan loves these because of the oats.  And the cranberries.  And the chocolate chips.  And the cookies.

He just loves them.  So do I.

White Chocolate Chip Oat and Cranberry Cookies

1 cup (2 sticks) unsalted butter, room temperature
2 cups white chocolate chips
3/4 cup dried sweetened cranberries
3/4 cup slivered almonds
1/2 cup oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup light brown sugar
1/2 cup white sugar
3 teaspoons vanilla extract
2 eggs

Place butter in the bowl of the electric mixture and allow to soften for a few hours if it’s not room temperature already.

Preheat oven to 375°F.

In a new bowl, mix together chocolate chips, dried cranberries, almonds, and oats. Set aside. Sift together flour, baking soda, and salt. Mix with a whisk to make sure baking soda and salt are evenly distributed. Set aside.

Add both sugars to the butter and beat like crazy for a few minutes. Scrape down the sides. Add 1 egg. Mix for a few seconds. Scrape down the sides. Add the 2nd egg and mix for a few seconds. Scrape down the sides. Add the vanilla. Mix for about 3 seconds. Scrape down sides. Add 1/3 of the flour mixtures, mix for a few seconds, scrape down the sides. Add the 2nd 1/3 of the flour mixture, mix for a few seconds, scrape down the sides. Now add the final 1/3 of the flour mixture PLUS the chocolate chip/oat/cranberry/almond mixture. Mix briefly until flour is just incorporated. At this point all the chips, nuts, oats, and cranberries should be evenly distributed as well.

Use an ice cream scoop. Scoop out balls of dough (a bit bigger than a golf ball). Don’t flatten them. Keep them spherical. This way the center will stay gooey and the edges while the edges get crisp. Place a few inches apart on the cookie sheet. Bake in the middle rack of the oven.

Bake 10-12 minutes. But don’t go according to time. Instead, keep an eye on the cookies. When the center (quarter-sized) is still raw, take the cookies out. Leave them on the sheet pan for a few minutes. Move to a rack and let cool. Or just cool them on the cookie sheet.