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Desserts

Oatmeal-Cranberry Cookies

Think oatmeal cookies are too simple for a holiday cookie tray? Well, upgrading a few key ingredients is all it takes to dress these beauties up for a party.

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Ingredients

For great texture, use old fashioned rolled oats. Instant and quick oats are processed and precooked, so they don’t work well here.

Instructions

Preheat oven to 350°; line two baking sheets with parchment paper.

Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.

Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a rubber scraper or wooden spoon until completely blended.

Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Drop dough in 3 Tbsp. mounds (a No. 40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2 inches apart. Bake for 11–13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Blend the dry ingredients into the creamed mixture in two batches, mixing after each addition.

Blend the dry ingredients into the creamed mixture in two batches, mixing after each addition.

Use a wooden spoon to vigorously work the oats, cranberries, and white chocolate into the dough.

Use a wooden spoon to vigorously work the oats, cranberries, and white chocolate into the dough.

A No. 40 scoop makes quick work of portioning dough into 1 1/2- tablespoon mounds.

A No. 40 scoop makes quick work of portioning dough into 1 1/2- tablespoon mounds.

Nutritional Facts

Tags: Christmas, Make Ahead, Desserts, Thanksgiving

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