White choc cranberry oatmeal cookies

25 May 2010 8 Comments

by Cherine in Cookies, Favourites!, Oats, White chocolate Tags: Cranberry

I had 5 of these for diner despite my cough, flu and impending fever. They were delightfully sweet, but it came from the cranberries and white chocolate. I love the way white chocolate complements all berries, a balance which neither milk nor dark chocolate can match up to.

The cookies were a little soft, but not chewy in the way I wanted them to be. I’m always at the 2 extreme spectral ends; they’re either crunchy (I like crunchy!) or cake-like soft. If only I could make cookies like the ones sold at Subway. Somebody, teach me?

I wanted a hint of citrus, so I prepared some orange zest which I absent-mindedly left out while making the batter. The white chips from Phoon Huat were also too minuscule to be savoured. What a pity… BUT STILL, despite my little mistakes, they were awesome. Next time round, I’ll remember the zest and use Ghirardelli white chips. It’s so hard to find quality ingredients in Singapore. Some niche supermarkets carry the more interesting ingredients, but price wise… If I could go to Australia again, I’ll ship a truckload of chocolate and cream cheese back!

And when time and money permits, I’ll start investing in some food props.

White chocolate cranberry oatmeal cookies, from The Green Wife

• 1 cup  butter, softened
• 3/4 c  brown sugar
• 1/4 c  white sugar
• 1 1/2 tsp vanilla
• 1 1/2 c  flour
• 1/4 tsp salt
• 1 tsp  baking soda
• 1/4 cup boiling water
• 2 cups  quick oats
• 1 1/4 cup  white chocolate chips
• 1/2 or 3/4 cup dried cranberries

• Preheat oven to 175C.
• Put water on to boil.
• Mix butter, brown & white sugars and vanilla thorougly.  Add in flour and salt.  Mix.
• Dissolve baking soda in boiling water and mix into dough.
• Mix in oats, white chocolate and cranberries.
• The dough will be thick and not gooey.  Form into 1 1/2″ balls and put on parchment paper.
• Bake for 9-11 minutes.
• Gorge yourself.

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