These cookies have a boring name, I think. It doesn’t do justice to their true essence. Who wants to eat cranberry oatmeal cookies? Sounds rather dull.
But, the name really is necessary for the sake of simplicity.
This is the eye-full you’d have to read otherwise: Cranberry Macadamia Nut White Chocolate Chip Oatmeal Cookies.
So, Cranberry Oatmeal Cookies it is. I sacrifice accuracy for the sake of convenience. I wonder if that is a clue that I am part of the millennial generation?
The light sweetness of these perfectly chewy cookies contrasts wonderfully with the tartness of the cranberries within. Buttery macadamia nut bits and creamy white chocolate chips only improve them. All around, I think they’re pretty great.
They’re pretty, too!
Look at that radiant, golden glow. They know they’re pure deliciousness.
- 1 + 1/2 cups white whole wheat flour
- 1 cup oats
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup sugar
- 1 stick butter, softened
- 2 eggs
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
- 1 + 1/2 cups frozen cranberries
Preheat oven to 350°F.
Cream the butter and sugar together. Add the vanilla and eggs and mix well. In a bowl mix together the dry ingredients. Slowly mix the dry ingredients into the butter mixture. Fold the chocolate chips, nuts, and cranberries into the dough; use your hands if necessary as the dough may be a bit stiff.
Roll the dough into walnut-sized balls and place on a cookie sheet. Bake for 20 to 25 minutes, until golden brown.
Makes about 35 cookies.
[Per the recipe as it is these cookies are heavy on the cranberries and lighter on the nuts and chocolate chips. Switch up the ratio of nuts to cranberries to chocolate chips if you like, but I wouldn’t use much more than 2 + 1/2 cups total of the various mix-ins.]