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

1. Preheat oven to 350 degrees F., rack in the middle position.

2. Measure the oatmeal and place it in a medium-sized bowl.

3. Melt the butter and pour it over the oatmeal.

4. Stir until it’s thoroughly mixed.

5. In a small bowl, combine the white sugar, baking powder, flour, and salt.

6. Mix well.

7. Add the sugar mixture to the oatmeal mixture and blend them together thoroughly.

8. Mix in the vanilla extract.

9. Add the beaten egg and stir until everything is combined.

10. Mix in the half-cup of sweetened dried cranberries.

11. Then add the white chocolate chips and stir them in thoroughly.

12. Line cookie sheets with foil, shiny side up.

13. Spray the foil lightly with Pam or another nonstick cooking spray.

14. Drop the cookie dough by rounded teaspoonful (or 2 tsp cookie scoop) onto the foil , leaving space for spreading.

15. Don’t crowd these cookies together.

16. Place no more than 6 or 8 cookies on each cookie sheet.

17. Bake at 350 degrees F. for 12 minutes.

18. Remove them from the oven and cool them on the cookie sheet for 5 minutes.

19. Pull the foil off the cookie sheet and onto a wire rack.

20. Let the cookies cool completely on the sheet of foil before you try to remove them.

21. 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.)

22. If you want to dress up these cookies for special company, wait until they’re cool and then drizzle them with chocolate drizzle.

23. Chocolate Drizzle:

24. Before you start, lay out sheets of wax paper and place the completely cooled cookies close together on the wax paper.

25. Place the chips and the liquid you chose in a microwave-safe bowl and heat them on HIGH for 30 seconds.

26. Let the bowl sit for at least 15 seconds and then stir it smooth with a spoon or a heat-resistant spatula.

27. 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.

28. Check the consistency of your mixture.

29. If it’s too thick to drizzle, add additional liquid until it’s the proper drizzling consistency.

30. 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.

31. 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 .

32. You can go all one way to make parallel lines or you can drizzle lines that crisscross each other.

33. The design is up to you.

34. Let the chocolate drizzle harden on top of the cookies and then store them between sheets of wax paper in a cool, dry place.

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