White Chocolate Chip Oat Cookies with Dried Cranberries and Slivered Almonds

By Gerry

These cookies have some great ingredients that work well together. They were crispy on the edges and the oats made it chewy on the inside

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups white chocolate chips
• 3/4 cup dried sweetened cranberries
• 3/4 cup slivered almonds
• 1/2 cup oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup light brown sugar
• 1/2 cup white sugar
• 3 teaspoons vanilla extract
• 2 eggs

Preparation

Step 1

Place butter in the bowl of the electric mixture and allow to soften for a few hours if it's not room temperature already.

Preheat oven to 375°F.

In a new bowl, mix together chocolate chips, dried cranberries, almonds, and oats. Set aside. Sift together flour, baking soda, and salt. Mix with a whisk to make sure baking soda and salt are evenly distributed. Set aside.

Add both sugars to the butter and beat like crazy for a few minutes. Scrape down the sides. Add 1 egg. Mix for a few seconds. Scrape down the sides. Add the 2nd egg and mix for a few seconds. Scrape down the sides. Add the vanilla. Mix for about 3 seconds. Scrape down sides. Add 1/3 of the flour mixtures, mix for a few seconds, scrape down the sides. Add the 2nd 1/3 of the flour mixture, mix for a few seconds, scrape down the sides. Now add the final 1/3 of the flour mixture PLUS the chocolate chip/oat/cranberry/almond mixture. Mix briefly until flour is just incorporated. At this point all the chips, nuts, oats, and cranberries should be evenly distributed as well.

Use an ice cream scoop. Scoop out balls of dough (a bit bigger than a golf ball). Don't flatten them. Keep them spherical. This way the center will stay gooey and the edges while the edges get crisp. Place a few inches apart on the cookie sheet. Bake in the middle rack of the oven.

Bake 10-12 minutes. But don't go according to time. Instead, keep an eye on the cookies. When the center (quarter-sized) is still raw, take the cookies out. Leave them on the sheet pan for a few minutes. Move to a rack and let cool. Or just cool them on the cookie sheet.

Freeze balls of dough for up to 6 months in a ziploc bag. You can place the frozen cookie balls onto a cookie sheet and right into a preheated oven.