I was trying to come up with a creative name for this cookie that wasn't such a mouthful. I did not come up with one. So these cookies with a long name will stay long-named.
We usually make just plain oatmeal cookies. (Although last year we added chocolate chips). The pig likes his oatmeal cookies to be slightly overbaked, hard, and crunchy, but no one else does. That means the pig ends up eating most of the oatmeal cookies. So we needed a new plan for our oatmeal cookies...
As we came up with a list of all the cookies we were going to make for the extravaganza, there were two ingredients missing: fruit and white chocolate. So, we figured we would fill in the cookie gaps and throw them both in the oatmeal cookies.
We used our faithful, old Good Housekeeping cookbook for a basic oatmeal cookie recipe, and then added more-than-the-recommended amounts of vanilla and fillers.
source: adapted from Good Housekeeping cookbook
makes: 4 dozen cookies
1 c. craisins (dried cranberries)
1 c. white chocolate chips1.5 c flour
1 tsp baking soda
1/2 tsp salt
1 c. butter, softened
1 c sugar
2/3 c light brown sugar, packed
2 Tbsp vanilla
3 c old fashioned oats
1. Preheat oven to 350.
2. Combine flour, baking soda, and salt. Set aside.
3. Cream butter and sugars until light and fluffy. Add eggs, one at a time, and vanilla, scraping well.
4. Beat in flour mixture until just blended.
5. Add craisins and white chocolate. Mix up with a wooden spoon (the electric mixer will break the chips).
6. Drop rounded tablespoonfuls, 2 inches apart, on cookie sheets. Bake until golden, about 15 minutes, rotating sheets in the middle.
7. Immediately transfer cookies to wire rack to cool completely.
We really enjoyed this interesting variation on an oatmeal cookie. Plus, they look pretty with the red and white.
Funny thing is, shortly after baking these, we flipped over a cookie magazine, and there was a paid ad on the back for cranberry white chocolate chunk oatmeal cookies... But that's ok, we like to think we came up with this idea ourselves!