Sunday afternoon hubby was itching to make a dessert for dinner that night. He had thought about and oatmeal cranberry bar that we have made before. I believe it was from cooking light about 5 years ago that he first made these. They are very tasty and not too fattening. Perfect way to have something sweet and stay on track for looking good in those shorts and sundresses this summer.
When we stopped at the grocery store he picked up a few of the ingredients that he could remember from the recipe – an orange for orange zest and a quart of whole milk. No substitutions’ in our house when it comes to dairy ingredients. He asked me if we had the dried cranberries at home, which I assured him that we did. Some in the pantry and some down in the basement on the reserve shelves we have for frequently needed items. Even before we left the store he said “are you sure?” Yes, I am positive.
Well, the time came to make the bars and what we were lacking was enough of the quick oats for the recipe. We had rolled oats and we had quick oats, but not enough of each to make them. I started pulling out bins from the pantry and came up with a open bag of white chocolate morsels. There was enough of them to make these delicious cookies.
Cranberry White Chocolate Chip Cookies
Combine flour and next 3 ingredients; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
Drop cookie dough by heaping tablespoonful’s onto lightly greased baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.