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DROP: White Chocolate Cranberry Oatmeal Cookies

Source of Recipe

Natasha Ohlman pastry chef, Papa Haydn


Recipe Introduction

Although Papa Haydn serves these cookies at its restaurants and catered events, pastry chef Natasha Ohlman makes them at home, too. "People associate cranberries with the holidays," she says, and the red berries, together with the white baking chipes, makes these cookies perfect for Christmas.

List of Ingredients

1 c butter, at room temperature (2 sticks; use butter ONLY)
1 c firmly packed brown sugar
1 C sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups old-fashioned oatmeal, uncooked
1 LB white baking chips or chopped white chocolate (2 2/3 cups; see tip)
2 1/4 cups dried cranberries (see tip)


Recipe

Preheat oven to 350 degrees.

Cream butter with sugars. Add eggs and vanilla and beat well. In a separate bowl, combine flour, baking powder, salt, baking soda and oatmeal. Add to butter mixture and mix well. Stir in white chocolate and dried cranberries.

Place spoonfuls of dough on ungreased cookie sheet and bake for 12 to 13 minutes, or until very lightly browned.

TIP: These cookies have a high ratio of baking chips and cranberries to dough. If you prefer a less sweet cookie, reduce the amount of baking chips.