As I mentioned earlier this week, I just couldn't decide on only one recipe from Fake Ginger's blog. So, I made not one, but two recipes from it. The first was these Red Velvet Chocolate Chip Cookies. The second was these Oatmeal Cranberry White Chocolate Chip Cookies. The title alone is a mouthful, but then again, these cookies are chock full of all sorts of goodness. You have lots of fiber from the oats, anti-oxidants from the cranberries, and white chocolate chips (cause you always need something sweet).
These cookies were absolutely delicious. It was a fantastic oatmeal cookie base, thick and chewy. I just know it would work well with spices added in or other fruits or nuts. As far as oatmeal cookie recipes go, this one's a keeper!
And, wouldn't you know, today is my 2nd blogiversary! It's been one amazing year with even more recipes, more blogger friendships, and tons of sweets that you've shared on Sweets for a Saturday. I've loved every day of it. Here's to another sweet year!
Oatmeal Cranberry White Chocolate Chip Cookies (Fake Ginger)
2/3 c. butter, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. rolled oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
6 oz. dried cranberries
2/3 c. white chocolate chips
Preheat oven to 375.
Using an electric mixer, beat butter 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.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes about 30 cookies