It's that time of year......Cookie Baking Time!!
I'm so excited about it that I'm going to be sharing a different cookie recipe all week long! I'll also be sharing some of my cookie tips and tricks that I use to bake up some super awesome cookies.
Did I say I was excited about cookie baking season?
Of course, I pretty much bake all year round, but I still celebrate the holiday season with a massive amount of cookie baking. I start planning months ahead (I'm a kind of a planner) by going over all my cookbooks and stalking Pinterest. I make numerous lists of what I want to make and to who they are going to. I also make sure that the cookies aren't too similar in flavor. (Yes, I know, I may have a problem).
I'm totally on a dried cranberry kick right now and I just knew that they would be rockin' in some oatmeal cookies. I was right! And with the addition of white chocolate chips, these cookies not only look festive, but are totally yummy. I took a test batch into work and the co-workers devoured them within an hour. That tells me they were pretty good.
So these Cranberry White Chocolate Chip Oatmeal Cookies are definitely on my 2014 Christmas Cookie List.
As for my cookie baking tip for today, I highly suggest that you get yourself some cookie scoops. I think it's great to have the small (2 teaspoon capacity) and medium (1.5 tablespoon capacity) sized scoops on hand. I have scoops from OXO. I wasn't paid or compensated in anyway by the company, I just think they make awesome stuff. You can find them pretty much anywhere (Target, Bed Bath & Body, Amazon, etc.) and I think they are reasonably priced. The great thing about these scoops is that you can be sure that all your cookies will be uniform in size and it's a lot quicker than scraping the dough off a tablespoon. Plus, most scoops should be dishwasher safe. If you don't have one of these, put them on your Christmas wish list for sure. :)
Cranberry White Chocolate Chip Oatmeal Cookies
Recipe adapted from Crisco
3/4 cup butter flavor Crisco
1 1/4 cup packed brown sugar
1/3 cup milk
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups old-fashioned rolled oats
1 3/4 cup white chocolate chips, divided
1 cup dried cranberries
Preheat the oven to 350 degrees. Line cookie sheets with parchment or a Silicone baking mat.
In a large mixing bowl, cream together the shortening, brown sugar, egg, milk, and vanilla extract until combined.
In a medium mixing bowl, stir together the flour, baking soda, salt and cinnamon. Beat into the shortening mixture at a low speed until all incorporated. Next, stir in the oats,1 cup of the white chocolate chips, and the dried cranberries. Drop by rounded tablespoons (I used my middle sized cookie scoop) 2 inches apart onto the lined cookie sheet.
Bake the cookies for 9-11 minutes or until they are lightly browned. Cool for 3-5 minutes of the cookie sheet and then transfer to a wire rack to cool completely.
Once completely cooled, take remaining white chocolate chips (3/4 cup) and microwave about 30 seconds in a microwave safe bowl. Stir the chips and then you may have to microwave another 20 seconds. (I have an old apartment microwave, so mine takes longer). Drizzle melted white chocolate over the cookies and let the chocolate cool completely.
This recipe made close to 2 dozen cookies for me.