Cranberry and white chocolate chip oatmeal cookies

1 Aug


I know we’re due for another trip to Canada when my precious stash of butterscotch chips has run out…;-)

On the few occasions I’ve seen butterscotch chips for sale in the UK, they were in the specialty imports section and crazy expensive. So I tuck a few bags into my suitcase whenever we make the trip home. And Canadian houseguests have been known to arrive bearing butterscotch chips for me (and Goldfish crackers for the girls).

When oatmeal butterscotch chip cookies aren’t an option, these cranberry and white chocolate numbers are a decent alternative.

Cranberry and white chocolate chip oatmeal cookies
(makes about 40)

  • 1 cup butter, softened
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups plain flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cup rolled oats
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and the sugars.
  3. Beat in the eggs and vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add to the wet ingredients until combined.
  5. Fold in the oats, white chocolate chips and cranberries.
  6. Drop spoonfuls of batter onto baking trays lined with baking parchment, spaced about two inches apart.
  7. Bake for twelve to fifteen minutes, or until golden brown. Leave for a few minutes, then transfer to wire racks to cool.

One Response to “Cranberry and white chocolate chip oatmeal cookies”

  1. The Culinary Jumble August 1, 2015 at 1:14 pm #

    I will definitely have to try these!

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