OATMEAL CRAISIN WHITE CHOCOLATE COOKIES

I’m a chocolate chip cookie girl through and through. I’ve probably tried somewhere between 5 to 10 different CCC recipes in search of one that I absolutely love, and chocolate chip is usually the flavor I choose from the cookie platter at receptions. But sometimes I’ll stray from the usual with a classic oatmeal raisin cookie. There’s something about how consistent oatmeal cookies are, always soft and spiced with generous amounts of cinnamon, and how they bring feelings of nostalgia. These are a spin on the classic, with Craisins instead of raisins (that’s what we had in the pantry), and of course, with some chocolate chips mixed in as well.

Oatmeal Craisin White Chocolate Cookies

Adapted from Quaker Oats

Makes about 40 cookies

½ pound (2 sticks) unsalted butter, softened

1 cup firmly packed dark brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1-½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups old fashioned oats

1 cup Craisins or dried cranberries

1 cup white chocolate chips

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, Craisins, and white chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.