Happy National Oatmeal Cookie Day!
This past Christmas, I was looking for a cookie I could make in bulk for cookie exchanges and gifts. My daughter said she also wanted a cookie that was “healthy”. “Healthy” meant oatmeal to her, but she hates raisins, so that was out. We found this incredibly easy oatmeal cookie recipe on the Ocean Spray Craisin website. I wouldn’t change a thing about them, except I use dried cranberries from the bulk section of the store.
These cookies have an amazing texture, like a chunky chocolate chip cookie. The first batch we made never made it to the cookie exchange; they all immediately disappeared. The replacements were immensely popular with adults and kids alike.
- 2/3 cup butter (softened)
- 2/3 cup brown sugar
- 2 large eggs
- 1 ½ cups oatmeal
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
- 2/3 cups white chocolate chips
Preheat oven to 375 degrees.
Mix together butter and sugar until well blended. Add eggs one at a time, mix well.
In a separate bowl, mix flour, baking soda, salt. Add dry ingredients to butter and sugar, blend. Add oatmeal, cranberries and white chocolate chips and mix in by hand. You don’t want a mixer blade to break down the oatmeal or chips.
Form heaping tablespoons into balls and place on parchment-lined baking sheets. To create the wonderful chunkiness, you’ll want to barely flatten the dough. Bake for 10 minutes at 375 degrees. Watch to make sure the bottoms don’t burn.