If you were to look inside my freezer right now, you would know that my mom has been to visit lately. The evidence is right there on the top shelf…bags of beautiful cookies, all in a row. These particular cookies are so packed with yummy that there is barely enough dough to hold it all together.
Oatmeal Cookies with Cranberries, Pecans & White Chocolate
Adapted from Fine Cooking, Issue 74
- 3/4 c. un-salted butter, room temperature
- 1/2 c. sugar
- 1/2 c. light brown sugar
- 1 large egg, room temperature
- 1 Tbsp. light corn syrup
- 1 tsp. vanilla
- 1 1/2 c. all-purpose flour (my mom used 1 c. whole wheat and 1/2 c. all-purpose with excellent results)
- 1/4 c. cake flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. dried cranberries
- 1/2 c. old-fashioned rolled oats
- 1/2 c. pecans pieces, lightly toasted *
- 1/2 c. coconut, lightly toasted *
- 4 oz good quality white chocolate, coarsely chopped
* My mom notes that she has tried to omit the toasting of the nuts and coconut…she recommends that you take the time to pop them in the oven, as it really does enhance the overall taste of the cookies.
1) Preheat your oven to 325 F and make set your racks to the middle.
2) Line 2 baking sheets with parchment paper or some silpat, if you have it.
3) In a large bowl, mix the butter and the 2 sugars for about 3 minutes, until the mixture is light and fluffy. Scrape the sides of the bowl down and add the egg, corn syrup and vanilla and mix for another minute or two.
4) Mix in half of your all-purpose flour (and whole wheat, if you are using it) and blend for about a minute. Add the remaining half of the flour and continue to mix until the flour is incorporated…not too long.
5) Sprinkle the cake flour, baking soda and salt on top of the mixture and mix for another minute, on low speed.
6) Switch to a wooden spoon and add the cranberries, nuts, coconut, oats and white chocolate.
7) Grab a 1/8 c. measuring cup and use it to shape your cookies. Give them quite a lot of space as the cookies do spread as they bake.
8) These take about 15 minutes in the oven. If you are doing two pans at once, try to remember to switch their positions half way through baking. When they are done, they will have turned golden brown on the edges and feel dry on top.
9) Allow the cookies to cool on the pan for a minute and then transfer them to a rack to cool completely.
If you need further encouragement to make these, you should know that my husband, who does not indulge in the sweet stuff (with the exception of Carrot Cake), requests these every time my mom visits. High praise, indeed.