I’m interrupting my “scheduled” post of photos from last weekend to post the cookie recipe I made last night. This weekend 2 of my favorite current coworkers & I are going to the beach! We’re crashing at my grandparents & we’re so excited for this girl’s weekend. We’d hoped there would be six of us, but due to child care issues & busy weekends, it’ll just be the three of us. Brooke, Holly & Kim, you’ll be missed! We’ll have a drink (or two) for you!
Eileen isn’t a fan of craisins so I found this recipe on allrecipes.com and thought it would work. After I’d put 16 or so cookies on the cookie sheet, I decided craisins would be yummy in the rest so I mixed those in. I tried a craisin-less cookie last night & it was delicious. Husband had a couple with craisins & said they were awesome too.
White Chocolate Chip Oatmeal Cookies
1 c butter, I softened first
1 c sugar
1 c light brown sugar
2 tsp vanilla
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 c oats
2 c white chocolate chips
1/2 c craisins
Preheat oven to 350. Lightly grease cookie sheets or use baking mats.
In Kitchenaid mixer, cream butter & sugars until smooth. In separate bowl, sift together flour, salt, baking soda, & baking powder & add in the cinnamon (my addition).
Stir in the vanilla & eggs to the sugar. Add the dry ingredients to the wet ingredients. Mix until combined. Stir in the oats, white chocolate chips & craisins (also pecans if you wish). Spoon out tablespoon sized cookies on to the sheets.
Bake for 10-12 minutes (took a little more like 13 for me). Cool on wire racks.
Tip from another baker: Cookies best when lightly brown, so set your timer & do not over cook. Someone else said you could use butterscotch chips instead of white chocolate which I think I might try next time as a fun change.