Oatmeal White Chocolate & Cranberry Cookies

Oatmeal White Chocolate & Cranberry Cookies

I invented this recipe a few years ago as a Christmas treat for my son, who loves white chocolate. Mom always named recipes after the people who shared them to her, and this recipe is based on one called Dorothy's Crispies, a wonderfully crunchy oatmeal cookie made for her long ago by a dear family friend.

These cookies are dense and delicious, and chock full of complimentary flavours and textures. I add pecans to mine because I like the nutty crunch, and the cranberries are chewy, tangy and sweet next to the smooth, rich white chocolate.

Oatmeal White Chocolate & Cranberry Cookies

1 c. butter
1 c. brown sugar
1 egg
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
1 1/2 c. all purpose flour
1 1/2 c. old fashioned rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1 c. white chocolate chips
1/2 c. dried cranberries
1/2 c. chopped pecans

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone liner. Set aside.

Cream butter and brown sugar together in mixer. Add egg, vanilla and salt. Scrape sides of bowl with spatula. Add flour, oatmeal, baking powder and soda, and mix till just blended. Scrape bowl again. Add chocolate, cranberries and pecans, and mix gently until well combined.

Using a medium ice cream scoop, drop balls of batter on cookie sheet, spacing an inch or two apart. Using the palm of your hand, press down gently on the top of each cookie to flatten slightly.

Bake for 12-13 minutes. Remove from oven and allow to cool about 5 minutes on baking sheet before transferring to a rack to cool completely.

Store in an airtight container at room temperature. Cookies can be frozen for up to a month.