I thought this might be my longest recipe title for a cookie, but I now know that is not the case – just wait for it. I make cookies (or just bake) for people, it makes me happy – the Boy, friends, co-workers (who are also friends), and even occasionally I make something that the MotH* enjoys. This was a recipe I told my friend from Iowa about and made these cookies for them. As I have said many times, I do love a “breakfast” cookie (definition: any cookie w/oatmeal and nuts), but I have to admit that I was not sure about this recipe the first time I saw it about four years ago. I guess it was just the white chocolate, or any kind of chocolate for that matter, because all the other flavors and the ones I added made this an instant favorite of mine, but I was still hesitant about the white chocolate. But once I tried these – thanks Dana! – I was so sold on them. They seem like a fall cookie, but as you can tell, I made them this spring for my Iowa friends – who I miss.
And I ate these cookies for breakfast. Yep. I did. Hello, oatmeal and pecans. Love me some “breakfast” cookies.
2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg – yes, freshly grated
6 ozs dried cranberries – yes, by weight
2/3 cup white chocolate chips (or a 4 oz bar chopped up) Ghirardelli as usual
1 cup chopped pecans, Renfroe’s as usual – local is best.
Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking soda, salt, cinnamon, and nutmeg and then add the oats.
In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time of course, mixing well after each and then add the vanilla. Add flour mixture, which includes the oats, to the butter mixture in a few additions, mixing well after each. Stir in cranberries, white chocolate chips, and pecans.
Drop by rounded teaspoons (or cookie scoop) onto parchment-lined baking sheets. Bake for 10 – 12 minutes or until golden brown. Cool on a wire rack.
*Man of the House
Source: My friend Dana – have no idea where she found this, and kind of don’t care. I like recipes from friends. We both added things to the recipe. She added cinnamon, vanilla, and walnuts. I added freshly grated nutmeg and pecans to replace walnuts because we have amazing local pecans, and kept the vanilla and cinnamon. Duh.
I think I could make these cookies every week and eat all of them, but I just do not.
White chocolate surprises me on a regular basis. I do not expect to like it, but there are several cases where I do.