Wednesday, May 2, 2012

Cranberry Oatmeal White Chocolate Cookies


I love the third grade State Projects.  Not only do I get to learn valuable tidbits of information that I might not have already known, but I get to spend seemingly endless amounts of quality time with my 9-year old while sitting around the dining room table using my favorite school supply - rubber cement.  Seriously.  It's so much better than glue sticks!

In years past I have learned much about Ohio (Rock 'n roll Hall of Fame) and Kansas (Biggest Ball of Twine).  Now that my third child is in the third grade, I am learning much about Massachusetts.  Did you know that Dr. Seuss is from Massachusetts?  How about YoYo Ma the famous cellist?  Or Duff Goldman the Cake Artist?  (If you're an HGTV fan, this last one was sort of a trick questions since his show takes place in Baltimore.)

Did you know that Massachusetts produces 50% of the cranberries grown in the United States?


It was this fact that inspired our Cranberry Oatmeal White Chocolate Chip Cookies, because everyone knows that the addition of food makes any presentation more interesting.


The sweet, white chocolate compliments the tart, dried cranberries..


And the oatmeal made these chewy cookies quite palatable at the 9 AM hour.


But you don't need to be from Massachusetts to enjoy these delicious bites!
They are delicious anytime.... anywhere!




Cranberry Oatmeal White Chocolate Cookies
by Rachel @ Simple Girl

1 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour (or white, whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
1 cup dried cranberries
1 cup white chocolate chips


  1. Heat oven to 350 degrees.
  2. Beat together margarine and sugars until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda and salt.  Mix well.
  5. Stir in oats, dried cranberries and white chocolate chips.
  6. Drop by rounded tablespoonfuls onto a parchment lined cookie sheet.
  7. Bake 8 - 9 minutes.  (I prefer to slightly under bake until the tops just turn slightly brown.)
Makes about 4 dozen.





6 comments:

  1. I made almost this exact same cookie last week, only I used dark chocolate. Oh man, so flippin' good.

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  2. what- no nj? (fyi, we are the garden state, though you'd never know it, if you land in newark.)

    your cookies look delectable- tart, sweet and chewy!

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  3. Yum! So glad you linked this to Food on Fridays. They look delicious, and what a great way to start the day with a fruit-and-oatmeal disk, right? So healthy!

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  4. These look amazing! YUMMY!
    xoxo
    Heather

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  5. This is the first time I've seen your blog but you amaze with this treat! Thanks for sharing such wonderful recipe. It makes baking such an easy tasks for all of us readers.

    Haley
    Learn2Serve Food Safety Certification

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  6. Thank you for this recipe! The cookies were amazing! So soft and full of flavor :)

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