Baking up a Holiday Storm with Cranberry and White Chocolate Oatmeal Cookies


Can you believe that it s already the 7th of December? I have been madly rushing about trying to get started on my holiday shopping, decorating the house, and starting my holiday baking. Every year I try to make the holiday special for family and friends by cooking and baking up a storm. As my children grew older I tried to make our holiday celebration about being together for a great meal and sharing each others company.

I have decided to make some home-made gifts this year. It adds a more personal touch to everyone’s presents and creates special memories. Baked holiday cookies make a wonderful gift for the sweet lovers on the list.

I also decided to try some new recipes for my holiday cookies. This recipes makes some large chewy cookies that are filled with the rich flavours of white chocolate, coconut, cranberries and pecans. They taste like a mouthful of holiday magic!

Cranberry and White Chocolate Oatmeal Cookies
Makes 16-18 large cookies

¾ cup (1880 g) unsalted butter, softened at room temperature
½ cup (125 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg, at room temperature
1 tbsp. (15 ml) light corn syrup
1 tsp. (5 ml) pure vanilla extract
1 ½ cups (375 ml) unbleached all-purpose flour
¼ cup (65 ml) cake flour
1 tsp. (5 ml) baking soda
½ tsp. (2.5 ml) salt
½ cup (125 ml) sweetened dried cranberries
½ cup (125 ml) rolled oats (not the quick cook kind)
½ cup (125 ml) pecans, coarsely chopped and lightly toasted
½ cup (125 ml) sweetened coconut flakes, lightly toasted
1 -3 ½ oz. (100 g) package white chocolate chips, coarsely chopped



Position 2 racks near the centre of the oven and preheat the oven to 325 degrees F (165 degrees C). Line three baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla, beat for 1 minute on medium speed. Mix in half of the all-purpose flour on low speed until thoroughly combined, 1 minute. Mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda and salt into the bowl and mix on low speed until blended, about 1 minute. With a rubber spatula, stir in the cranberries, oats, pecans, coconut and white chocolate.
Scoop up ¼ cup (65 ml) of dough and shape onto parchment paper into 2 inch disks that are ½ inch thick. Space the dough at least 2 inches apart.
Bake 15 – 18 minutes until the edges and bottoms are golden brown and centre feels dry on the surface but soft inside. When baking 2 pans of cookies at one time be sure to rotate the pans halfway through the baking time to ensure even browning.
Let cookies cool on baking sheets for at least 1 minute and then transfer to a wire rack to cool. These cookies can be kept for 3 or 4 days in an air tight container at room temperature or for several weeks in the freezer.

Recipe modified from The Best of Fine Cooking Cookies Holiday 2012


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