After making the Chocolate Covered Rice Krispie Treat ‘Pops’ for Valentines day, I had a bag of leftover white chocolate chips. They have been haunting me from the pantry ever since. If they were regular chocolate chips, I probably would have just eaten them straight from the bag. White chocolate chips are not my favorite on their own, but absolutely have potential when mixed with other delicious things. So, that’s just what I did; I mixed them into a cookie with cranberries, raisins, and oats. They turned out perfectly!
Cranberry-Raisin White Chocolate Chip Cookies
I can’t take all the credit for these yummy morsel’s, as they were born from the recipe on the back of the Ocean Spray Craisins box. Click here for that complete recipe. Mine were just barely adapted. For example, I just about doubled the white chocolate chips (2/3 cup was not nearly enough), and instead of all cranberries, I used 1/2 cranberries, and 1/2 raisins.
Cranberry-Raisin White Chocolate Chip Cookies:
2/3 cup butter, softened 2/3 cup brown sugar 2 large eggs 1 1/2 cups old-fashioned oats 1 1/2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup sweetened dried cranberries 1/2 cup raisins 1 1/2 cups white chocolate chips Preheat oven to 375°. Combine oats, flour, baking soda, and salt in a bowl and set aside. Cream together the eggs and brown sugar until smooth. Add eggs and mix until fluffy.
Add Eggs
Cream Butter & Brown Sugar
Add dry ingredient mixture slowly, mixing until smooth. Stir in white chocolate chips, cranberries, and raisins.
Stir in the Goodies
Add Dry Ingredients
Form the dough into 1 inch balls and place them on a parchment lined cookie sheet. Very gently flatten the tops for a better cookie shape (not shown).
Form Cookie Dough Balls
Finished Cookie Dough
Bake for 10-12 minutes at 375°. Let the cookies cool on a wire rack (for as long as you can stand) and enjoy!
Cranberry-Raisin White Chocolate Chip Cookies
