|Oatmeal Cookies with Cranberries and White Chocolate|
The reason I add the raisin puree is to make these really soft. I discovered this trick when making a copycat Grandma's Oatmeal Raisin Cookie recipe. The cookies stay fresh and soft for days. If you want to skip that step, I recommend using 1/4 cup shortening to replace 1/4 cup of the butter. That will help with softness too, if you're into soft cookies.
So, here you go. Another oatmeal cookie recipe. Enjoy.
Oatmeal Cookies with Cranberries and White Chocolate
- 2 tablespoons raisins
- 2 tablespoons hot water
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3 cups quick cooking oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 1/2 cups dried cranberries (Craisins)
- 1 1/2 cups white chocolate chips
In a blender (or a tall cup if you've got a hand blender) place the raisins and the hot water. Allow to sit while you mix the dry ingredients.
In a large bowl, mix the flour, oats, salt, baking soda, and cinnamon.
After the raisins have stewed in the hot water, blend until pretty smooth. They might not get completely smooth, but try to get close.
In a large mixing bowl, cream the butter, sugars, and pureed raisins. Add eggs and beat thoroughly. Mix in the dry ingredients until the dough just comes together.
Stir in cranberries and white chocolate chips. Refrigerate dough for at least two hours.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop batter onto baking sheet in 2-tablespoon sized balls about 2 inches apart. Bake at 350 degrees for 11-13 minutes, or until cookies are puffed and edges are browned. (You may have to experiment on how done you like these.)
Remove from oven and slide parchment onto a wire rack or countertop to stop the baking. Move to a wire rack to cool completely after about 5 minutes.
Makes about 4 dozen cookies.