I love baking for other people, and am always open to special requests from my friends.
I received a request for a white chocolate, cranberry and blueberry cookie creation, and did my best to deliver.
If the weather was nicer and I had the money to finally place the order of freeze dried/powdered fruits and vegetables I’ve been coveting, I would have made macarons.
I know oatmeal is practically on the other end of the cookie scale from macarons, but if you can’t make the undisputed king of cookies, then what’s better than good old oatmeal for a friend you haven’t seen in a while? Especially with sweet white chocolate, tart cranberries and yummy dried blueberries.
These cookies were dubbed by the recipient as…
Oatmeal Choconilla Bluecrazies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup AP flour
- 1 tsp cinnamon
- 3 cups oats
- 1/2 cup each (or more if you want) white chocolate chips, dried cranberries (AKA craisins) & dried blueberries (really fat ones, no little shriveled things)
Preheat the oven to 375. Cream together the butter and sugar. Beat in the egg, then the vanilla. Blend in the flour and gradually stir in the oats. Fold in white chocolate and berries. Place by Tbsp on a lined cookie sheet. Bake 7-10 minutes, until slightly browned around the edges. Allow to cool 5 minutes before removing from baking sheet, then finish cooling on racks. Store in an airtight container 1 week.
These are really just my mom’s recipe for oatmeal cookies with white chocolate, dried cranberries & dried blueberries instead of raisins. We shared them with our friends. They’re very friendly cookies.