Categories: Cookies
Ingredients
- 1 and 1/2 cups rolled oats
- 1/2 cup salted butter
- 3/4 cup white (granulated) sugar
- 1 teaspoon baking powder
- 1 teaspoon flour (correct amount)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1/2 cup sweetened dried cranberries
- 1/2 cup white chocolate chips
- Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 6 Tablespoons juice, milk, or liqueur
Directions
-
Preheat oven to 350 degrees F., rack in the middle position.
-
Measure the oatmeal and place it in a medium-sized bowl.
-
Melt the butter and pour it over the oatmeal.
-
Stir until it’s thoroughly mixed.
-
In a small bowl, combine the white sugar, baking powder, flour, and salt.
-
Mix well.
-
Add the sugar mixture to the oatmeal mixture and blend them together thoroughly.
-
Mix in the vanilla extract.
-
Add the beaten egg and stir until everything is combined.
-
Mix in the half-cup of sweetened dried cranberries.
-
Then add the white chocolate chips and stir them in thoroughly.
-
Line cookie sheets with foil, shiny side up.
-
Spray the foil lightly with Pam or another nonstick cooking spray.
-
Drop the cookie dough by rounded teaspoonful (or 2 tsp cookie scoop) onto the foil , leaving space for spreading.
-
Don’t crowd these cookies together.
-
Place no more than 6 or 8 cookies on each cookie sheet.
-
Bake at 350 degrees F. for 12 minutes.
-
Remove them from the oven and cool them on the cookie sheet for 5 minutes.
-
Pull the foil off the cookie sheet and onto a wire rack.
-
Let the cookies cool completely on the sheet of foil before you try to remove them.
-
When the cookies are completely cool, peel them carefully from the foil and store them in a cool, dry place. (Your refrigerator is NOT a dry place.)
-
If you want to dress up these cookies for special company, wait until they’re cool and then drizzle them with chocolate drizzle.
-
Chocolate Drizzle:
-
Before you start, lay out sheets of wax paper and place the completely cooled cookies close together on the wax paper.
-
Place the chips and the liquid you chose in a microwave-safe bowl and heat them on HIGH for 30 seconds.
-
Let the bowl sit for at least 15 seconds and then stir it smooth with a spoon or a heat-resistant spatula.
-
If you can’t stir it smooth and the chips are still lumpy, microwave the mixture in 20-second intervals until you can stir it smooth.
-
Check the consistency of your mixture.
-
If it’s too thick to drizzle, add additional liquid until it’s the proper drizzling consistency.
-
If it’s too thin, add a few more chips and microwave again until those are melted and can be stirred into the drizzling mixture.
-
Place the bowl right next to the wax paper with the cookies and use a big spoon to drizzle the cookies with lines of chocolate sweetness .
-
You can go all one way to make parallel lines or you can drizzle lines that crisscross each other.
-
The design is up to you.
-
Let the chocolate drizzle harden on top of the cookies and then store them between sheets of wax paper in a cool, dry place.