We adore the smell of oatmeal cookies baking in the oven. It has to be one of the best smells in the world. I would totally buy an oatmeal cookie candle or if I was reading a magazine and there was an advertisement for oatmeal cookie perfume with one of those flaps that you can pull out and rub on your wrist, I would pull out the flap in a heartbeat. Let’s be honest, I would do that with most cookies!
These big chewy oatmeal cookies are packed with white chocolate and cranberries, they just scream the holidays to us. We made these for the Holiday issue of maché and had a blast taking the photos with Heather, you should check out the whole feature, it is so adorable! (Look for the Hand in the Cookie Jar Feature on page 54).
Oh, oatmeal cookies, how we love you!
- 1/2 cup (1 stick) plus 6 tablespoons unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- zest of one orange
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old fashioned oats
- 3/4 cups dried cranberries
- 1/3 cup white chocolate chips
- Preheat oven to 350 degrees F.
- Add butter, brown sugar and granulated sugar to a large bowl. Use an electric mixer on medium speed and beat until creamy. Add eggs, vanilla extract and orange zest; beat well.
- In a separate bowl, combine flour, baking soda, cinnamon and salt. Slowly add to butter mixture until mixed well. Stir in oats, cranberries and chocolate chips. Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Allow to cool on cookie sheets for 5 minutes, and then remove to a wire rack to cool completely. Store tightly covered.