This is a fabulous wintertime baking recipe. This recipe was given to my mom by a pastry chef friend, then later tweaked by me (by adding the rolling sugar, and different 'add ins') I love the flavors that go together in this cookie. The white cholocate and cranberries taste so nice! By rolling the cookie in sugar before baking, you'll get a great crisp on the outside while having a nice soft cookie on the inside. This recipe also doubles very nicely.
White Chocolate Chip Cranberry Oatmeal Cookies
1 C granulated sugar
1 C packed brown sugar
1 C unsalted butter, softened
1/2 C shortening
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
3 C quick cooking oats
2 C all-purpose flour
1 1/2 C White Chocolate Chips
1 C Dried Cranberries
Sugar for rolling
1. Preheat oven to 375.
2. Cream butter, shortening, and sugars together. Beat until fluffy.
3. Add eggs one at a time, beat until fluffy. Add vanilla.
4. Mix all dry ingredients. Add slowly into the wet ingredients.
5. Shape dough into small balls in your hands, then roll in sugar. Place onto an ungreased baking sheet.
6. Bake until light brown, about 10 minutes.
7. Immediately remove from cookie sheet.
Makes about 4 dozen cookies.
Now go, enjoy!! This cookie can easily be changed by changing the add ins. I've made them with Raisins, Chocolate chips, Nuts, and Dried Pomegranates. All have tasted great!