Cranberry White Chocolate Oatmeal Cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups sugar
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3 teaspoons grated orange rind
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups oats (rolled or quick, not instant oatmeal)
- 1-6 oz bag dried, sweetened cranberries
- 1 cup white chocolate chips
Cranberries, white chocolate chips and Odense Almond Paste make a classic combination. The addition of orange zest gives this cookie a tasty flair.
Time
20 minutes to assemble
12-14 minutes to bake per tray
12-14 minutes to bake per tray
Yield
75 cookies
Directions
- Preheat oven to 350°F. Line baking sheets with parchment.
- In a large bowl, with an electric mixture, beat butter, sugar, Almond Paste (grated using large hole side of a box grater) and grated orange rind on low speed until combined. Beat on high for 3 minutes.
- Add eggs to almond mixture and beat until light and fluffy. Mix in vanilla.
- Sift flour with baking soda, baking powder and salt. Add flour mixture to mixing bowl with oats, cranberries and chips. Mix until combined.
- Drop by rounded tablespoons onto baking sheet (a cookie scoop works well for this step). Bake 12-14 minutes or until bottoms are lightly browned.
- Cool cookies on pan until they are firm enough to transfer to a wire rack.