Oatmeal Cranberry Chocolate and White Chocolate Chip Cookies

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Oatmeal Cranberry Chocolate and White Chocolate Chip cookies. What a mouthful…OF DELICIOUSNESS! Hehe.

But seriously–these cookies are da bomb. I added a little almond extract in addition to the vanilla extract…and WOW! The almond really compliments all the flavors in the cookies. These cookies have so many things going on–oatmeal, cranberries, white chocolate, and semi-sweet chocolate. It’s so chunky, but I love it because you get a little bit of something in every bite. As long as there aren’t any nuts (oh, I don’t like nuts by the way. The only whole nuts I’ll eat are peanuts; I’ll eat flavors of other nuts or nuts ground up in macarons or something, but if it’s a whole cashew or pecan or almond etc.–I’ll pass.) in the cookies, I’ll be okay (insert thumbs up emoji here).

This is a short post (partially because I have a loooongggg to-do list this week), I’ll add some more recipes soon. As usual, photography by the wonderful Samantha Ho, who, by the way, was the one who begged me to make these cookies. That is all!

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Oatmeal Cranberry Chocolate and White Chocolate Chip Cookies
Makes about 2 1/2 dozen
Adapted from All Recipes

Ingredients:

2/3 cup butter, softened
2/3 cup brown sugar, packed
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cup rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cup dried cranberries
1/3 cup semi-sweet chocolate chips
1/3 white chocolate chips

Preheat the oven to 375˚F.

In a medium bowl, combine oats, flour, salt, and baking soda. Set aside.

In a separate medium bowl, cream together the brown sugar and butter until light and fluffy. Beat in the eggs one at a time. Stir in the almond and vanilla extracts. Stir in the flour mixture, one cup at a time, mixing well after each addition. Stir in the dried cranberries, the  semi-sweet and white chocolate chips.

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Drop by tablespoon dollops onto cookie sheets lined with parchment paper or silicone mats. Bake for 10 to 12 minutes, or until golden brown. Cool on wire racks.

Before & After

OH! One more thing:

 photo (2)

Follow me on Instagram! That is all.

Soli deo Gloria, and happy reading, eating, and baking!

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