I really don’t find my way into the kitchen much these days. Erik has taken over meal preparation, for which I am deeply thankful. I do love to bake, but I don’t do it nearly as often as I should, or as I’d like to. I need to get back into the habit.
And what better way to get back a little of my kitchen mojo than with a quick-to-throw-together and totally delicious batch of cookies? I found this recipe on the back of a bag of Craisins. Oh, how I love Craisins–thankfully I stopped snacking on them before I had eaten them all up.
Good thing, too, because these turned out to be The. Best. Cookies. Ever.
Oatmeal Cranberry White Chocolate Chunk Cookies
Preheat oven to 375 degrees F.
2/3 cup butter, softened (I actually used ghee that my friend and I made a few months back)
2/3 cup brown sugar
2 large eggs (check out the different colored egg shells from my folks’ Araucanas–so pretty!)
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup Craisins
2/3 cup white chocolate chunks or chips
Cream butter and sugar. Add eggs, mix well. In a separate bowl, combine dry ingredients. Add to wet ingredients in several additions, mixing well after each addition. Stir in Craisins and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake 10-12 minutes, cool on wire rack. Makes about 2 1/2 dozen.
Warning: It is easy to gobble all of these down in one sitting. They are that good.