I adapted this recipe from one I saw online.
3/4 c sugar
1/4 c packed brown sugar
1/2 c butter, softened
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 c flour
1 1/2 c quick oats
3/4 c dried cranberries
6 oz white chocolate chips
Preheat oven to 375°.
Cream butter and sugar. Add egg and vanilla, then the dry ingredients. Fold in the oatmeal, dried cranberries, and white chocolate chips.
Roll dough into 1-inch balls and place 3 inches apart on a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are slightly golden.
Remove from oven and let cool 2-3 minutes on the cookie sheet, then transfer to a cooling rack.
I can’t remember how many cookies I made with this recipe, probably around 4 dozen. I have searched for a good cranberry white chocolate chip cookie recipe for a long time. Some were too sweet, and most called for almond extract, which isn’t really popular here. I think this recipe had me at “oatmeal,” and is the magic ingredient. Or is it the cinnamon?
I don’t want to have a negative association with these cookies, so I won’t call them COVID cookies, but I could, because I made them because we were all stuck at home and Richard loved them when he was sick.
This post is #1,900. Yes, there are one thousand, nine hundred posts on this blog. And two handfuls of people who read it. I am not a famous blogger, but I am a faithful one. That’s best, I think.