I’m going to tell you a secret.
Aside from being yummy, these cookies are healthy-er than normal.
Because they’re made with less butter, and they have oats in them.
Then why didn’t I call them oatmeal cookies?
Well, because they don’t taste like oatmeal cookies. Believe me, my “I-don’t-like-oatmeal-cookies-so-why-are-you-making-these” husband was pleasantly surprised.
They why didn’t I call them “light” cookies?
OK, enough with the questions already!
Fine, I’ll tell you! It’s because I loaded them up with white chocolate chips. Alright? Happy now?
OK, now that I came clean, I might as well tell you the whole story. The original recipe called for raisins only. I don’t believe in raisin cookies. So I added Craisins instead.
They rhyme, so it works right?
And then I added lots of white chocolate chips. Lots.
Good news… I had 14 taste testers, and they all loved these cookies.
Bad news… the cookies are gone.
Cranberry White Chocolate Chip Cookies (adapted from Cooking Light)
- 1/2 C granulated sugar
- 1/2 C packed brown sugar
- 1/3 C butter, softened
- 1 t vanilla extract
- 1/8 t salt
- 1 large egg
- 1 C all-purpose flour
- 1 C quick oats
- 1/2 C (or more) white chocolate chips
- 1/4 C Craisins
Beat first 6 ingredients at medium speed until light and fluffy.
Add flour and oats, and beat until blended.
Stir in chocolate chips and Craisins.
Drop by level tablespoons 2 inches apart on a baking sheet coated with cooking spray.
Bake for 11 or 12 minutes, or until golden brown.
Cool on wire racks.