White Chocolate Cranberry Oatmeal Cookies

 

White Chocolate Cranberry Oatmeal Cookies
Adapted from: Sally's Baking Addiction Yield: 26 cookies, using large ice cream scooper

1 cup unsalted butter, softened to room temperature

1 cup packed light or dark brown sugar

1/4 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1 tablespoon molasses

1 and 1/2 cups all-purpose flour (spooned into measuring cup & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

3 cups old-fashioned whole rolled oats (not quick or instant)

1 1/2 cups dried cherries or dried cranberries

1 1/2 cups white chocolate chips

optional for drizzle: one 4-ounce quality white chocolate bar, finely chopped or you could use 3 tablespoons white chocolate chips and a teaspoon of shortening*

Directions

In the bowl of a stand mixer with the whisk attachment, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Transfer to a small bowl and set aside. Then use the original bowl for the stand mixer to allow butter to soften in. 

Using the paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2-3 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

Add the flour/spice mixture and mix on low until combined. Beat in the oats, dried fruit, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for 60 minutes in the refrigerator and then use a large ice cream scooper to form balls of dough. If chilling for longer (up to 2 days), allow dough to sit at room temperature for at least 30 minutes before scooping and baking.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Place 2 inches apart on the baking sheets. If the balls of dough have been thoroughly chilled in the fridge, bake for about 16-17 minutes until lightly browned on the sides. The centers will look very soft and under-baked. You will only need to bake about 12-14 minutes if the dough was chilling for about an hour or less. 

Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Optional White Chocolate Drizzle: You can melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chopped white chocolate or chocolate chips with the shortening in a heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Drizzle lightly over cookies. Allow the white chocolate to set completely at room temperature for about 30 minutes.

Cover and store leftover cookies (with white chocolate drizzle or without) at room temperature for up to 1 week.