This week I've been hankering for fall, pumpkins, corn mazes, crunchy leaves, and tasty treats spiced with cinnamon. School started this week and that's my trigger, I automatically switch from summer to fall mode, and there's no going back (even if we had a few days still in the 90's this week). In honor of fall and all things delicious, I made these Cranberry White Chocolate Oatmeal cookies, inspired by this recipe. They are the perfect combination of crunchy and chewy, sweet and spicy. I ate 10 the day I made them...don't tell Brian...
1 stick butter (softened)
1/2 C brown sugar
1/2 C sugar
3/4 C wheat flour
1/4 t baking powder
1/4 t salt
1/8 t nutmeg
1/4 t cinnamon
1 1/2 C quick oats
1/2 C dried cranberries (I used craisins)
1/2 C white chocolate chips
Step 1: Preheat your oven to 325. Cream together your butter and sugars. Once they're creamy, add the egg and mix.
Step 2: In a separate bowl, mix your flour, baking powder, salt, nutmeg, and cinnamon together. Add to the butter mixture and mix well.
Step 3: Finally add in the oats, craisins and white chocolate chips. The mixture is going to be somewhat crumbly, don't fret, that's normal.
Step 4: Take some sort of scoop and press the mixture into little compact cookies lumps. Place them on a greased pan or if you have parchment paper use it. Once your little dough lumps are in position, flatten them slightly with the palm of your hand. These cookies do not spread out and flatten in the oven, so you need to help them out a little.
Step 5: Bake for 18 minutes at 325. Important: let the cookies cool on the pan, don't try to move them while they're still hot!