Best Cranberry White Chocolate Oatmeal Molasses Cookies Recipes

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

CRANBERRY WHITE CHOCOLATE OATMEAL MOLASSES COOKIES

Steps:

• Combine the beaten eggs,along with the molasses and vanilla... add the dried cranberries, covered with plastic wrap and leave on counter for 1 hour
• Cream together butter/marg and sugar
• Add flour, salt, cinnamon and soda to the creamed sugar mixture.
• Mix well
• Add the egg,cranberry mix to the flour mix.. keep mixing will be a little stiff
• Add the oatmeal.. will be really siff by now.. just mix until combined
• Fold in white choco chips
• let the bowl of cookie dough sit for about 10 min to soften up the oatmeal and allow the molasses to blend in..
• 1 Tablespoon of dough 2 inches apart onto cookie sheet ... these will spread a bit.. I made 12 to a cookie sheet and this one make 4 dozen perfectly
• Bake at 350 for 10 minute or 12 min for a slightly crispier cookie

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
• Add in egg and vanilla extract and mix until combined.
• Add the cinnamon, baking soda, salt and flour and mix well.
• Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

MOLASSES OATMEAL CRANBERRY COOKIES

Steps:

• Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
• In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
• Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
• Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
• Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
• Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
• Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
• Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
• Gently flatten the mounds a little with your hand or a rubber spatula.
• Bake 12-14 minutes, until brown but still pliable and soft.
• Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
• Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
• **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.