These Cookies Are WAY Better Than Your Grandma’s
Here at mm/c, we have a little bit of a sweet tooth (see: understatement of the year). We’ll make up any excuse to have cupcakes at 10am and then a cookie (or two) by 11. Nothing wrong with that if you ask me! Week after week, baked goodies are brought into our kitchen and not-so-slowly consumed. I happen to love being a little Betty Crocker and brought in one of my oatmeal cookies for my white-chocolate-loving manager to sample. “Ohhhh what about Chocolate Chips! Or Cinnamon! Or Peanut Butter! Or Raisins!”, the baked-goods-loving peanut gallery exclaimed. The office chatter quickly became about what special ingredient should go into them next time. Next time meaning I’d better be whipping up a new batch by Monday morning…or else. So in case I don’t have time to slave over a hot stove Sunday night, check out the super easy recipe and take care of your fix yourselves!
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt or less… a pinch, if you will
3 cups quick-cooking oats
1 cup dried, sweetened cranberries (like Craisins)
1 cup white chocolate chips
Preheat the oven to 335° F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, dried cranberries, and white chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Posted by Daisy