Cranberries are considered a superfood, and are naturally less sweet so they won’t cause your blood sugar to spike, but who can eat a handful of fresh cranberries?
Cranberries contain quercetin, an antioxidant found in the ruby red pigment. Quercetin helps to reduce inflammation that cause other diseases like cancers.
Cranberries can also help to control blood sugar, so despite the added sweetness in dried cranberries, it could still help to lower the effects of that big meal or dare I assume, a cookie?
A nice change from other drop cookies. The red cranberries make a nice addition to a cookie platter, or lunch box.
As always with thin skinned fruit, try to use organic dried cranberries.
For a softer, more hermit like cookie, use all brown sugar
How to Make Oatmeal White Chocolate and Cranberry Cookies
INGREDIENTS
Makes 35 cookies
Prep time 25 minutes
Baking time 15 minutes
- 1 cup (110g) dried cranberries
- 1 cup (150g) white chocolate chips or chopped 170g white chocolate baking bar
- 1 cup (226g) butter, room temperature
- ½ cup (110g) brown sugar
- ½ cup (120g) granulated cane sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups (190g) rolled oats, not instant
- 2 cups (265g) all purpose flour
- 1 tsp baking soda
- ½ tsp salt
1. Pre-heat the oven to 350°F (180°C). Go through your dried cranberries a bit to make sure they aren’t too stuck together. It’s a bit easier to mix in later.
2. If you are using a white chocolate baking bar, microwave it for 15 seconds or so. It makes it much easier to get pieces when you cut, instead of shards. Using a serrated knife works well to keep the chocolate from flying all over the place.
3. Cream together butter and sugars. Blend in eggs, one at a time, then add vanilla
4. Combine oats, flour, baking soda and salt.
5. Stir dry ingredients into butter mixture.
6. Stir in cranberries and white chocolate.
7. Using a scoop or spoons, drop rounded tablespoons onto greased or lined cookie sheets.
I used a #40 scoop which is a scant 2 tablespoons or about 25g for this baking time.
8. Flatten slightly.
9. Bake 350°F (180°C) for about 12 mins.
Oatmeal White Chocolate & Cranberry Cookie
Cranberries can help to control blood sugar, so despite the added sweetness in dried cranberries, it could still help to lower the effects of that a big meal or dare I assume, a cookie?
Prep Time: 25 min
Cook Time: 15 min
Servings: 35 Cookies
INGREDIENTS
- 1 cup (226g) butter, room temperature
- ½ cup (110g) brown sugar
- ½ cup (120g) granulated cane sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups (190g) rolled oats, not instant
- 2 cups (265g) all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (110g) dried cranberries
- 1 cup (150g) white chocolate chips or chopped 170g white chocolate baking bar
INSTRUCTIONS
- Separate the cranberries if they are in clumps.
- If you are using the white chocolate baking bar, chop that into pieces. You may find it cuts better if you microwave it about 15 seconds or more so it is less brittle.
- Cream together butter and sugars. Blend in eggs, one at a time, then add vanilla.
- Combine oats, flour, baking soda and salt.
- Stir dry ingredients into butter mixture.
- Stir in cranberries and white chocolate.
- Using a scoop or spoons, drop rounded tablespoons onto greased or lined cookie sheets. I used a #40 scoop which is a scant 2 tablespoons or about 25g for this baking time.
- Flatten slightly.
- Bake 350°F (180°C) for about 12 minutes.
