Natlifestyle.com

I was at a fun holiday party yesterday (a wine and food pairing party, I’ll be posting about this separately!), and one of our friends, Ryan, made the most delicious dessert: Oatmeal Cranberry White Chocolate Chunk cookies. Now, I only post recipes that I’ve personally made myself or ones that I’ve tried and think are excellent. These are, without a doubt, some of the best cookies I’ve ever had (I literally could not stop eating them).They’re perfect to take along to any holiday party and are also easy to make (beware, you will be spending some extra time on the treadmill unless you have great willpower, which I do not). Enjoy!

Recipe makes approx. 2-1/2 dozen cookies

Ingredients

2/3 cup margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package sweetened dried cranberries
2/3 cup white chocolate chunks or chips (~ 4-ounce bar, chopped)

Directions

1. Preheat oven to 375°F.
2. Beat margarine and sugar together in a medium mixing bowl until light and fluffy.
3. Add eggs, mixing well.
4. Combine oats, flour, baking soda and salt in a separate mixing bowl.
5. Add to butter mixture in several additions, mixing well after each addition.
6. Stir in sweetened dried cranberries and white chocolate chunks.
7. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
8. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

I really like Gwyneth Paltrow’s newsletter GOOP. She published this recipe for great cookies.

YIELD: About 40 cookies

• 2 cups unbleached, all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) lightly salted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, firmly packed
• 1 teaspoon water
• 1 teaspoon pure vanilla extract
• 2 large eggs, beaten
• 2 cups semisweet chocolate chips (Nestlé can’t really be beat)

Preheat the oven to 350º.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2″ apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.