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Betty Crocker Cooky Book

White Chocolate Cranberry Oatmeal Cookies

We had leftover cranberries in the freezer, and I thought these cookies would be really good.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Cost$0.32 per cookie or $7.58 per batch
Ingredients Method

Ingredients
  

  • 1 cup shortening or ½ cup, 1 stick of butter/margarine & ½ cup of shortening
  • 1 cup sugar
  • 1/3 cup sugar for cranberries less if you want more sour cookies
  • 1 cup brown sugar
  • 2 eggs
  • 2 tbsp. milk
  • 1 ½ tsp. Vanilla
  • 1 ½ cups flour
  • ½ tsp. salt
  • 1 tsp.baking soda
  • 4 cups quick oats
  • 1 bag approx. 8 oz white chocolate
  • 1 bag approx 8 oz frozen cranberries

Method
 

  1. Heat oven to 375.
  2. Take the cranberries out of the freezer and place them in a colander. Rinse with cold water until the cranberries do not stick together. Place the cranberries in a bowl and coat the cranberries with approximately 1/3 cup of sugar, or less, just making sure that you get all the cranberries.
  3. In a very large mixing bowl, blend shortening (and butter) with sugars, adding the sugars gradually.
  4. Slowly add the eggs, milk, and vanilla, making sure that you beat these well.
  5. You are going to add the flour, salt, and baking soda, making sure that you scrape the sides and mix them well. Alternatively, add the oats, white chocolate, and cranberries.
  6. Drop rounded tablespoonfuls that are 2 inches apart onto an ungreased cookie sheet. If your oven is already at temp, make sure to bake it for 9 minutes or until the bottoms are golden brown. If you listen to the recipe, which says to bake them for 13 to 15 minutes, you will have burnt cookies. By putting them in for 9 minutes, you can add more time if needed, either going up in 1-minute or 2-minute increments.