Happy New Year!
Happy 2019! Wow it feels like forever since I’ve posted something! Between the holidays and catching a cold Christmas night, I just haven’t had the time to write, let alone create new recipes. Now that life is returning back to normal, I am now able to get back to the joy of creating.
New Year
I am rather a pessimist when it comes to new years. Instead of looking forward to the future with anticipation and excitement, I often go into it with foreboding. Sometimes I feel like I’m a cartoon character who is being pushed towards the edge of a cliff and is desperately dragging their heels, trying to maintain a sure, solid footing. A little dramatic I know.
Instead of thinking about all the wonderful possibilities the new year could hold, my mind often wanders to all the things that could go wrong, wondering if everyone I love will be with me at the end of the coming year.
As a result, one of my favorite ways to celebrate the New Year is being with those I love most. Typically we play board games or watch movies, and have a quiet toast with champagne or sparkling cider at midnight while watching the ball drop, singing “New York, New York” along with Frank Sinatra.
This year was slightly different since I had a bit of a cold. I had just gotten done settling down for the evening which included taking Nyquil when I remembered that my family and I had yet to toast the new year. I began pouring three glasses of champagne when my dad looked at me with concern and said, “Didn’t you just take sleeping medication?”. Boy am I sure glad he noticed that.
The Cookies
This year for Christmas, I decided to make a bunch of cookies for the neighbors and for some of my friends from grad school. These cookies were a recipe I created for the occasion. White chocolate and cranberry have always been a favorite Christmas flavor combination of mine. So naturally, I thought they would be perfect in cookies. One of my neighbors even asked for the recipe. 😉
These cookies require a little bit longer time in the oven to achieve a nice chewy flavor. I like using a mix of granulated sugar and dark brown sugar because I find it gives the cookies a nice depth of flavor and makes them chewier.
Blessings on your home and table,
~Natalie
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup old fashioned oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1 Tablespoon milk optional
Instructions
- Preheat oven to 375°F. Line 3 cookie sheets with parchment paper.
- In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy. Beat in eggs and vanilla.
- In a small bowl, combine flour, baking soda, and salt. Mix in to the butter and sugar mixture. If dough is too thick at this point, add in the milk.
- Stir in the oats, chocolate chips, and cranberries. Cover dough and refrigerate for 30 minutes.
- Shape dough into balls and space evenly apart on cookie sheets. Bake 12-15 minutes or until edges begin to turn a medium-brown color. Remove from oven and let cook 5 minutes on cookie sheet before transferring to a wire cooling rack.
For more cookie recipes, check out my brown butter chocolate chip cookies!
Leave a Reply