As you may or may not have noticed, I tend to bake cakes and cupcakes more often than cookies. It is only in this recent 48-hour whirlwind cookie baking spree that I realize why that has been the case–It is much more difficult to determine when a cookie is done than it is to determine when a cake (or cupcake) is done.
In the case of cakes, there are so many cues for doness: color, the skewer test, the press test (gently pressing your finger tips into the surface to see if it springs back), just to name a few. And these generally apply for all types of cakes.
All of this has led me to a conclusion: I need more practice in the cookie-baking arena! Only by practicing with different ingredients and baking times can I really hone my eye for doneness. With that said, let the cookie baking really begin!
One more thing though: What is funny is that I don’t need an ounce of practice on the other side of the fence as a cookie eater! I do just fine in that realm! I am a lover of chunky, chewy, multi-ingredient cookies (white chocolate chunks, especially, are a new favorite), which is why I particularly enjoyed this recipe. The texture and flavors are fantastic! Enjoy! (And if you have any cookie baking secrets–please share!)
Oatmeal Cranberry White Chocolate Chip Cookies:
- 2/3 cup butter, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1.5 cups old fashioned oats
- 1.5 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 6-ounce package dried sweetened cranberries
- 2/3 cup white chocolate chips
Preheat oven to 375 F.
Using an electric mixer beat butter and sugar together until light and fluffy. Add eggs and beat well. In a separate bowl, combine oats, flour, baking soda, and salt. Add dry mixture to egg/sugar mixture in three additions, mixing well after each addition. Delicately stir in cranberries and white chocolate.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.