|Photo from the Gold Medal Flour website|
I came across this recipe on the Gold Medal Flour website a couple of years ago, while looking to expand my already obnoxious amount of cookies for the Christmas Cookie Tray. The combination of flavors was right up my alley, so I had to bake them...right?
So glad I did...they are a great addition to the tray, and freeze well, so I can make them a few weeks before the holidays. They defrost quickly and taste like you just made them...no one will ever know!
1/2 cup (1 stick) butter, softened
1/3 cup. granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 tsp. vanilla
1 cup flour
1 cup rolled oats (not instant)
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup white chocolate chips
1/2 cup. dried cranberries (Craisins)
1/2 cup chopped macadamia nuts
Beat the butter, granulated sugar and light brown sugar in the bowl of an electric mixer on medium speed until fluffy. Add the egg and vanilla and beat until combined.
Add flour, oats, baking soda, cinnamon and salt and beat until just combined. Stir in the white chocolate chips, dried cranberries and chopped macadamia nuts. Refrigerate dough for 30 minutes.
Meanwhile, preheat the oven to 350°F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart.
Bake until golden on the bottom, 12-15 minutes.
Cool on the baking sheets for 10 minutes then transfer to wire racks to cool completely.
This only yields about 2 dozen cookies. But, I make them smaller for the cookie tray and can get up to 3 dozen. If you do this, bake for 8-10 minutes! Just a hint - I always under-bake cookies so they are soft and moist.
A voice of one calling: "In the desert prepare the way for the LORD; make straight in the wilderness a highway for our God. " -Isaiah 40:3