• 1 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sweetened dried cranberries (I used Pomegranate flavored Craisins)
  • 1 1/2 cups pecan pieces, toasted (optional)
  • 1 1/4 cups uncooked quick-cooking oats
  • 1 cup white chocolate chips (ghiradelli)
  • 2/3 cup butter or margarine, softened
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla (I added this ingredient)
  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
  • 2/3 cup white chocolate chips

This is one of my favorite cookies of all time. White chocolate and cranberries complement each other so perfectly. I have yet to meet someone who doesn’t love these tasty treats. I actually have two recipes that are both equally delicious, but the Oxmoor House recipe yields a thinner cookie while the Craisin recipe  results in a puffier, rounder cookie. The measurements differ a little bit, but the directions are more or less the same. Whichever you decide to make, you won’t be disappointed.


Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until blended.
Sift together the dry ingredients in a small bowl; gradually add to butter mixture, beating until blended. Stir in cranberries, (pecans), and oats. Stir in white chocolate chips.
Drop dough by heaping tablespoonfuls 2″ apart onto lightly greased baking sheets.

Bake at 375° for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.

Try and not to eat them all at once, but i’ll warn you they’re that good!

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