White Chocolate Cranberry Oatmeal Cookies

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This weekend we had two of our good friends over for a Sunday Funday extravaganza. We grilled some burgers, ate corn on the cob (which we had to shield from the kitties who were found nibbling it, who would have thought?), enjoyed some watermelon (obviously), and rounded off our meal with these cookies.

These cookies. They are the game changer, let me tell you. 

We packed a rather stuffed bag of these delights before making our way to a free concert in the park. With lattes in hand, cozy blankets around us, and some (have I mentioned free?) music to listen to, the cookies just highlighted the night. Until 5 minutes later when we realized we had eaten them all.

Now, the moment you are waiting for, how can I make these delicious temptations? This recipe is handed down from my husband’s family, and is a constant in the Burroughs home.

White Chocolate Cranberry Oatmeal Cookies

Ingredients:

  • 2 2/3 cups of old fashioned oats (not the quick or instant)
  • 1 1/2 cup of all-purpose flour (I substitute this for wheat flour)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup dried cranberries
  • 1/2 cup walnuts finely chopped
  • 6 oz. white chocolate, broken into bits
  • 1 cup of unsalted butter (2 sticks)
  • 1 1/2 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 2 large eggs
  • 1 tsp. vanilla

Procedure:

  1. Preheat oven to 350 degrees.
  2. Line 2 cookie sheets with parchment paper (Note: using brown paper bags cut to fit the cookie sheet works just as well if you’re without parchment paper!)
  3. Whisk the oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
  4. In a medium saucepan, melt the butter over medium heat. Once melted, simmer butter over medium-low heat until milk solids turn golden brown (about 4 minutes). Be careful not to burn the butter.
  5. Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, followed by the eggs and vanilla, beating well after each addition. 
  6. Add dry mixture to wet ingredients and stir until just combined. The mixture will be thick (and incredibly tasty).
  7. Drop generously rounded tablespoons about 2″ apart onto the cookie sheets.
  8. Bake for approximately 10 minutes.
  9. Slide the parchment paper onto wire racks to cool completely (let’s be honest, to cool just enough until it does not scald you).
  10. Enjoy!

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In the Dominican Republic, they say ¡buen provecho! when one is about to eat. Translated simply: “enjoy your meal!”. As a subtle plea for one to stop, slow down, and enjoy the food they are about to eat, this statement is a pleasant reminder to pause in a world full of constant pressures and busyness.

I hope this recipe finds you well, wherever you may be at today.

Regardless of if you eat the cookies or not, remind yourself of the phrase ¡buen provecho! the next time you sit down to enjoy your meal. Take in the sights and sounds, the tastes and sensations. Enjoy that space in time. Live fully in the moment. Allow opportunities for memories.

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