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Monday, June 1, 2009

Too Many Nouns Cookies

(aka White Chocolate Chip Cranberry Oatmeal Cookies)

I like these. Perfect size, perfectly spicy, and white chocolate to boot...and I don't even really like white chocolate.

They're crispy on the outside and nice and chewy in the middle and I'm amazed at how the white chocolate and cranberries worked perfectly together. I'm sure the ingredients can be altered (I mean, I altered them), but these were so delightfully stuffed with cranberries and chips...mmmm.

I adapted the recipe from the Soft Oatmeal Cookie recipe on

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon maple extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
3 cups quick oats
1 cup dried cranberries
1 cup white chocolate chips


Preheat the oven to 375 degrees F.

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in maple extract. Combine flour, baking soda, salt, cinnamon, nutmeg, and clover; stir into the creamed mixture. Mix in oats, cranberries, and chocolate chips.

Grease cookie sheets. Drop onto cookie sheet in 1-inch balls about 2 inches apart.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When I broke one apart right out of the over they looked a little undercooked - even raw, but they continued to cook on the cooling rack. After an hour or so I broke one apart and it was perfectly cooked. So don't worry if they look underdone at first. Basically bake until there is a light golden "shell" on the outside, making sure the edges don't burn.

1 comment:

  1. These have officially been voted "Best Cookies You've Ever Made" by my taste-testers at my office. :)


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