|Lots of promise|
The cookies, Oatmeal Cranberry White Chocolate Chip, just sound like they're amazing. I mean, oatmeal cookies, yay. Cranberries? Yes, please! And white chocolate, well, see above.
Even with all that potential, I was feeling a little brave and threw in some sliced almonds after the first sheetful went into the oven. I know, I know, baby steps away from the written recipe. Sadly, my ingenuity didn't amount to much; neither I nor Jay really tasted a difference. :(
|After... little golden nuggets of goodness|
Overall, these were tasty cookies. Still, I think the next time I make them, I'll try to jazz up the cookie part (it was a little bland), this time with a little vanilla or other yummy extract.
Oatmeal Cranberry White Chocolate Chip Cookies (from Ocean Spray)
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips
(I added about 1/2 cup sliced almonds to half of batter)
(Recommend: 1 teaspoon vanilla or almond extract)
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.