Hi
These golden
brown white chocolate cranberry oatmeal cookies with caramelised crispy edges
with milky chewy fruity centers are fabulous!
Not only I agree they are delicious. My family and friends from my church life group agreed too. Even my children, who don’t like oats and cranberry had eaten half of the quantity I baked. I saw them ate it with cold milk.
Thanks to Zoe [Bake for Happy Kids] for this fabulous recipe. I tell you this is a great one, you must try it. It’s easy to make and tastes delicious. I knew this is going to be very well received by 2 big cookie monsters [that’s my 2 big boys] so I decided I should double the recipe.
Not only I agree they are delicious. My family and friends from my church life group agreed too. Even my children, who don’t like oats and cranberry had eaten half of the quantity I baked. I saw them ate it with cold milk.
Thanks to Zoe [Bake for Happy Kids] for this fabulous recipe. I tell you this is a great one, you must try it. It’s easy to make and tastes delicious. I knew this is going to be very well received by 2 big cookie monsters [that’s my 2 big boys] so I decided I should double the recipe.
INGREDIENTS
150g Plain / all purpose flour
1
tsp Baking powder
½
tsp Salt
150g Unsalted butter, room temperature
100g Caster sugar [I reduced it to 80g]
100g Packed light brown sugar [I reduced it to 80g]
2
large Egg, roughly beaten
1
tsp Vanilla extract or paste
100g Old-fashioned oats, not instant
½
cup Dried cranberry
2 cup White chocolate chips
2 cup White chocolate chips
METHOD
1)Position
two rack in the center of oven and preheat oven to 180°C / 350°F. Line 2 large
baking trays with baking paper. Set aside.
2)In
a medium bowl, combine flour, baking powder and salt. Set aside,
3)Place
butter and both sugars in a bowl of an electric mixer (if you are using an
electric mixer to mix) or in a large mixing bowl (if you are using a wooden
spoon to mix). Using an electric mixer or a wooden spoon, beat butter and
sugars until smooth. While beating, add vanilla and the egg bit by bit and beat
well after every addition.
4)Sift
flour mixture into the butter mixture and use a wooden spoon or spatula to mix
until the ingredients are well incorporated. Stir in oats, dried cranberries
and chocolate chips.
5)Scoop
and drop about one tablespoonful of cookie batter onto the prepared tray with
about 2 inches / 5 cm apart as you can see in my video that these cookies will
spread. Bake for 15 mins or until the edges are golden brown with deep
caramelised taste. Allow cookies to cool slightly on the baking tray for about
10 mins. Then transfer to a wire rack to cool completely.
Store
cookies in airtight container at room temperature for up to 5 days. Depending
on the humidity of the place that you live, the cookies might lose their
crispness after 1-2 days. To restore crispness in these cookies, bake in
preheat oven at 180°C / 350°F for 3-5 mins without burning the edges of your
cookies. Allow cookies to cool completely to room temperature and these cookies
will be crispy again.
Hi Amy,
ReplyDeleteLovely chocolate oatmeal cookies! I like it with a glass of cold chocolate milk.
Hi Amy,
ReplyDeleteI'm happy to hear that you like this recipe. You can try beating the butter and sugar with a wooden spoon and with less mixing, you will get a fatter cookie with chewier center :)
Happy Baking :)
Zoe