Friday, November 13, 2009

White Chocolate Cranberry Oatmeal Cookies

We are in St Louis to visit friends this weekend. I really like to bring an edible treat of some sort whenever we visit.
I adapted a recipe for cranberry oatmeal cookies listed on I substituted whole wheat flour and added vanilla. I also added some flax seeds based on my enjoyment of Kashi's Oatmeal Raisin Flax cookies.
Flax seeds add a little texture and no real flavor. They are high in fiber. I hardly noticed them in these cookies.
These cookies turned out soft and delicious. I had a hard time saving enough to take to St Louis.
2/3 cup butter, softened
2/3 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups rolled oats
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
2 Tablespoons flax seeds
1 1/4 cups dried cranberries
2/3 cup chopped white chocolate

Preheat the oven to 375 degrees. Grease cookie sheets.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar. Stir in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine oats, flours, salt, and baking soda. Stir into butter mixture one cup at a time until combined.
Stir in flax seeds. Stir in cranberries and white chocolate.
Drop by rounded tablespoons onto prepared pans. Bake 10-12 minutes. Cool on wire racks.

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