If you ever see me gawking at pastries behind a bakery display, I will usually be considering the almond croissants or some type of fruit scone or Danish. One day a few months ago however, standing in line waiting for my turn to order up all the dirty desires of the fat kid living inside my soul, I spotted a free cookie sample (of course I did!). It looked like an oatmeal which meant I absolutely had to try it because it’s the only kind of cookie that really speaks to my heart. This cookie was so confusing, but so good. It made me happy and sad all at the same time (it had to be love). I had never tried a cookie with so many exciting turns. It was like my taste buds were riding a flavor roller coaster hitting notes of nuttiness from walnuts and the luxurious sweetness of white chocolate chips at every turn and then when I least expected it but most craved it I got a slight tartness from the cranberry all while onboard the earthiness of the oatmeal train. Yum! *If you are not drooling right now something is terribly wrong.
Since then the thought of making these cookies at home has been on my mind. So, the other day while grocery shopping, I came across a packet of white chocolate chips and just like that, there was magic between us. Immediately I remembered the wonderful cookie sample at that bakery. Nobody could stop me from rushing up and down the aisles of the grocery store that day looking for all the ingredients to try and make these cookies at home. This week I did just that and today I’m going to share my experience because I am so happy with the results and even more excited from what is to come.
I adopted this awesome recipe from Meatloaf and Melodrama and will be using it as a good foundation recipe except for a couple of adjustments. Also, in the next few months I will be using it as inspiration while adding and/or replacing some ingredients (stay tuned for that delicious madness) like coconut, cherries and milk chocolate chips. I can’t wait!
Here is what I used:
· 2 eggs (at room temperature) *If you have an egg allergy, replace one egg with 1/4 cup of apple sauce and a mixture of 2 tablespoons of water, 2 teaspoons of vegetable oil and 2 teaspoons of baking powder.
· 1½ cups oats
· 1½ cups all-purpose flour
· 1 teaspoon ground cinnamon
· 1 teaspoon baking soda
· ½ teaspoon sea salt
· ⅔ cup butter, softened
· ⅔ cup brown sugar
· 2 teaspoons vanilla extract
· 1 cup dried cranberries
· ⅔ cup chopped walnuts
· ⅔ cup white chocolate chips
The first thing you want to do soften the butter, vanilla extract and brown sugar together. I used a hand mixer to break up the butter, but eventually I used a fork to really mix us the ingredients together until it was one fluffy paste. Next I added the eggs and mixed with the hand mixer. I then added the oats and mixed those in with a spoon until it was evenly combined.
In a separate bowl I stirred together the flour, salt, baking soda and cinnamon with a teaspoon then added to the oats mixture until the ingredients were evenly distributed. I added the cranberries, walnuts and chocolate chips one at a time until the mixture was heavy and thick. Now I was ready to make cookies!
I used a tablespoon drop of the dough to make my cookies. I placed on a large cookie sheet lined with parchment paper. Remember to make sure you allow some room in between each drop so that cookie can expand in the oven.
Baking time: 10 minutes (no more than 12 minutes)
Oven temperature: 375 degrees
Important tip: These cookies are best had with some freshly brewed coffee. This statement has been tried and tested. (wink, wink) Enjoy!!