It was snowing all day yesterday, and right about this time of winter I begin to imagine green grass, bright blue skies, and picnics out on the lawn. At this point though, I will take flying on a jet plane and heading out to somewhere warm and sunny.
Since that was not an option, I decided to retreat to my other happy place--the kitchen--and whip up some quick treats. Say "hello" to White Chocolate Cranberry Oat Cookies. They are waving back.
I would just like to point out my mad stacking skills on the top photo. Just not going to show you the next shot where they all came tumbling down.
The Shopping List:
- 2/3 cup butter, softened
- 2/3 cup brown sugar
- 1/2 cup egg beaters
- 1-1/2 cup old-fashioned oats
- 1-1/2 cup wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz pomegranate craisins
- 2/3 cup white chocolate chunks
- Preheat the oven to 375' F. With a mixer, beat together the butter and brown sugar. Do not just let it mix, you want it to start getting fluffy.
- Add in the egg beaters, about half at a time. Continue mixing and allow the eggs to fluff up with the butter and really become airy.
- In another bowl it is time to mix the dry ingredients. Pour in the flour, oats, salt, and baking soda and mix thoroughly. Slowly add in the wet ingredients (eggs, butter, sugar), about a fourth of the bowl at a time until dough is worked together.
- Add in the dried cranberries and white chocolate chunks. Using an ice cream scooper, scoop the dough onto an non-greased cookie sheet and slightly flatten. These cookies will retain their shape fairly well in the oven. Bake for about 10 minutes and allow them to cool on a wire rack. My batch made about 20 cookies.
If you could fly away today, where would you land?