Here’s another cookie recipe in our Great Statewide Cookie Exchange from talented home bakers all over the state. This one would be good any time of the year, but the cranberries and white chocolate say Merry Christmas!

Photo by Jessalynn Cairer

Cranberry Oatmeal White
Chocolate Chip Cookies
Contributed by Joyce Stewart, Cuba (Crawford County)

Joyce says, “My first experience with this recipe was when our youth group at the Methodist church in Cuba, Mo layered the ingredients into quart jars and sold the jars as a money-making project. I loved the recipe and have used it many times. I sometimes call it the Breakfast Cookie because it is ‘healthy’—not much sugar or shortening, and with oats, fruit, chocolate, and nuts. It doesn’t get much better than that!”

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs, room temperature
1 ½ cups old-fashioned oats
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups dried cranberries
2/3 cup white chocolate chips
1 cup English walnuts or pecans, chopped (optional)

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and brown sugar together in a medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate bowl, then add to the butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until golden brown. Remove from cookie sheets and let cool on a wire rack.

Makes approximately 2 ½ dozen cookies.

Contributor’s Note: This is the official recipe; however, I like to double the recipe and add chopped English walnuts or pecans, and I use butter-flavored Crisco instead of butter or margarine.

You can download our entire Great State Cookie Exchange Recipes booklet here.