I love oatmeal raisin cookies, but sometimes it’s fun to change them up slightly. These are delicious with the sour cranberries, pecans, and the extra white chocolate. Plus with the red and white they’d be perfect to make for friends or family for Valentine’s Day!
Recipe adapted from here.
1 cup butter, room temp
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 cups uncooked oats
1 1/2 cups dried cranberries
1/2 cup pecan pieces, toasted (optional)
12 oz white chocolate (I used white chocolate chips)
1. Preheat oven to 350 degrees.
2. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars on medium to high speed until soft. Add the egg and vanilla and mix again. Scrape down the sides.
3. Add the flour, baking soda, baking powder, and cinnamon and mix again, this time at a slower pace. Scrape down the sides.
4. Add the oats and mix slowly until they are all incorporated. Manually mix in the cranberries and pecan pieces.
5. Divide the dough up into balls (a bit bigger than a tablespoon), and spread out on a baking sheet lined with wax paper or silicone liners.
6. Bake the cookies for 8-9 minutes. It’s ok that they don’t look fully cooked. You want them to be soft and they’ll continue to cook after you take them out.
7. After cookies have cooled for a few minutes, transfer them to a cooling rack. Once completely cool, melt the white chocolate in the microwave. Dip cookies in the white chocolate (I dipped half of each cookie) and set back on drying rack to harden. These will last for up to a week in a well-sealed container.