Recommended serving size: the entire batch.
…just not in one sitting. Unless your puppy wakes you up at 4AM and you’re so delusionally tired that you actually convince yourself you’re eating pieces of fruit instead of whole cookies by the mouthful. Not that that happened over here or anythang….
These may not be the first type of cookie that comes to mind in regards to holiday baking, but since neither gingersnaps or sugar cookies contain chocolate, we gotta go a wee bit outside of the box here. Essentials, my friends.
This year I don’t have tonsssss of time to bake (or even brush my hair) with a little puppy running around biting everything in sight (including my nose. rude.), but I made a vow to try to bake a little something every weekend up until Christmas.
In fact, these chocolate gooey butter cookies are going down this weekend. Drool city.
This vow IS coming to fruition this season. Not only because I love the warm fuzzies I get from delivering a ginormous tray of festive cookies to friends and family, but also because baking is NOT my strong suite. Like, who has the time and patience to follow all those directions? I’d rather just throw half my produce drawer in a skillet and add a hodgepodge of seasonings and hope for the best. But like the grown-ups always say, you’ll never get better at something you don’t practice.
SOO I suppose I’ll start with cookies.
Oatmeal raisin cookies will always hold a special place in my heart for two reasons. The first of which is quite obvious; they are delicious. The second is because they typically acquire this crispy outer edge and soft chewy pillowy center that just makes my heart patter. Like, how do they nail that combo almost every time? These cranberry white chocolate cookies not only have acquired those two virtues, but they also contain chocolate. And chocolate trumps all. Always and forever.
By the way, does anyone have an eggnog dessert recipe they’d like to share?! I haven’t nogged it up yet this season and my inner foodie is somewhat dying inside.
Happy baking, friends!!
- 1 cup oat flour
- 1½ cups rolled oats
- ¾ cup coconut palm sugar - sub for brown sugar
- ½ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup dried cranberries
- ⅓-1/2 cup white chocolate chips - depending how chocolately you like your cookies. I used ⅓ cup
- Preheat oven to 350 degrees F
- In a large bowl, mix flour, oats, baking soda and salt. Set aside
- In bowl of an electric mixer, beat together melted coconut oil and sugar until smooth. Add in egg and vanilla and beat again for ~1-2 minutes until smooth and creamy.
- Stir in flour and oat mixture to the wet ingredients, mixing until just combined. Gently fold in cranberries and white chocolate chips.
- Using either a cookie scoop or a small spoon, spoon out pieces of dough and roll into a small ball using your hands. Place dough balls on a greased cookie sheet 2 inches apart and bake for 10-12 minutes, or until edges are slightly golden brown. Transfer to a wire rack and allow cookies to cool completely. Enjoy!