Thursday, March 25, 2010
I know everyone claims that they have the best oatmeal cookie recipe but I promise this is it! This recipe was handed down through the family of one of my dearest friends, Andrea. It was after much begging and pleading she shared it with me. I personally like cookies that are slightly crisp on the outside but soft on the inside - I am not a fan of "crunchy" cookies so these suit my taste perfectly. When I make this recipe I triple it and divide it into six logs and put it into the freezer. The rolls of dough are no bigger than the inside of a paper towel roll and I roll them in plastic wrap, aluminum foil and then in a Ziploc bag. This prevents any freezer burn. These cookies will last in the freezer for up to six months without any loss of flavor. I can take a roll out of the freezer, cut a few slices and then re-wrap it and put it back. I have freshly baked cookies in a snap. You can also make the dough and use it right away by dropping a tablespoon of dough on a prepared cookie sheet and baking.
Oatmeal Cranberry Cookies with White Chocolate
1 cup of butter
1 cup of white sugar
1 cup of brown sugar
1 teaspoon vanilla
2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
3 cups oats (not instant)
1 cup dried cranberries
1 cup white chocolate (either chips or chopped chocolate)
Wisk the flour, baking powder and baking soda together. Cream the butter and the sugars until they are light and fluffy - around 4 minutes. Add the eggs one at a time mixing well. Add the vanilla. Add the flour mixture all at once, on low speed until just mixed (do not over mix as this will toughen the dough). Fold in the oats, cranberries and white chocolate. The dough will be very stiff. At this point you can either roll the dough for the freezer or bake.
If you are going to bake the dough preheat the oven to 350 degrees. Prepare cookie sheets with parchment paper. Drop dough into mounds and bake for 10-12 minutes. Do not over bake. One of the things that I have learned in my baking trials is that cookies and brownies continue to bake even when they come out of the oven so under bake slightly so they do not dry out. They will stay fresh in a cookie jar for three days - if they last that long.
These cookies make great ice cream sandwiches. Soften vanilla or maple ice cream, put a scoop of ice cream on one of the cookies and place another on top. Place in the freezer on a cookies sheet until ice cream firms again. You can freeze them for future consumption or eat them right away. These make an elegant desert with hot chocolate sauce drizzled over the top! They are also perfect fresh out of the oven with afternoon tea! Enjoy!