I have baked up many batches of oatmeal cookies over the years, it’s a classic cookie that everyone loves, and one that you’d think would be easy to make.
But, just a small change in the amount of the basic ingredients like the sugar, butter or flour can change the results significantly.
I didn’t have a go-to recipe for oatmeal cookies, so every time I decided to make some I tried a new one, from books or the web, but something was always off…too thick, too thin, too sweet, etc…
This time I decided to come up with our family’s “perfect oatmeal cookie”.
We wanted chewy…we wanted thin but not too flat…and they had to have some add-ins like chocolate or dried fruit.
After some experimenting, this is the fave recipe we all decided was “the best!”
Don’t mess with the basic ingredients, but you can certainly sub in raisins or regular chocolate chips, and still get a delicious cookie!
Oatmeal Cookies with Cranberries and White Chocolate
*recipe created by Mary Grace
*makes 24 cookies
3/4 cup butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 tsp pure vanilla extract
3/4 cup flour
1 tsp baking soda
1/8 tsp salt
1 1/2 cups old fashion oats
1/2 cup cranberries
1/2 cup white chocolate chips
Cream butter and both sugars together well, with electric mixer.
Add egg and vanilla and mix until well combined.
In a separate bowl whisk together flour, baking soda and salt, then add to creamed mixture and mix on medium speed until fully incorporated.
Add oats, cranberries and chocolate, mix on med speed until combined.
Line a baking sheet with parchment paper, scoop up spoonfuls of dough, roll in your hand to make 24 uniform balls.
Spread 12 balls out evenly out on baking sheet and bake 12 minutes.
Remove and transfer to wire rack to cool.
Repeat with second batch.