Friday, February 1, 2013

Cranberry-white chocolate cookies

Hannaford's Fresh magazine profiled a batch of cookie variations that could be made starting with their basic butter cookie recipe.  I was particularly interested in the cranberry and white chocolate variety, since I'm always looking for cookie recipes that my non-dark-chocolate eating friends might enjoy.  I changed the directions slightly to make bigger (better?) cookies, but otherwise this recipe is theirs.  You can find it, along with the other variations, at the link above.

Would these be pretty for Valentine's Day too? 

Cranberry-White Chocolate Cookies
Makes 4 dozen

1 c unsalted butter
1/3 c light brown sugar, packed
2/3 c sugar
1 egg
1/2 t vanilla extract
2 c all-purpose flour, divided
1 t baking powder
1/2 t salt
2/3 c old-fashioned or quick oats (not instant), ground in food processor
2/3 c chopped dried cranberries
2/3 c white chocolate chips or 4 oz. white chocolate bar, chopped

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, use an electric mixer to cream butter. Add sugars and beat well. Add egg and vanilla.

Sprinkle 1 c flour over mixture, then add the baking powder and salt. On low speed, mix just until incorporated. Add remaining 1 cup flour and mix in by hand along with the oats, cranberries, and chocolate.

Drop by rounded spoonfuls onto prepared baking sheet, 16 per sheet. Cookies will spread slightly. Bake at 350 degrees F for 12 minutes, rotating sheets halfway.  Cookies should just begin to turn pale brown at the edges, and will still be slightly soft. Let cool on pan for 3 minutes, then transfer to a wire rack.

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