I’m very happy with how these white chocolate cranberry cookies turned out – they are a riff on an oatmeal cookie found in my book (affiliate link), and the rosemary adds so much flavor.
They are a perfect addition to your holiday table – stacked up next to pumpkin pie on Thanksgiving, or piled high on a plate next to the tree, waiting for Santa.
(One river gives
Its journey to the next.)
We give because someone gave to us.
We give because nobody gave to us.
We give because giving has changed us.
We give because giving could have changed us.
We have been better for it,
We have been wounded by it—
Giving has many faces: It is loud and quiet,
Big, though small, diamond in wood-nails.
Its story is old, the plot worn and the pages too,
But we read this book, anyway, over and again:
Giving is, first and every time, hand to hand,
Mine to yours, yours to mine.
-Alberto Rios, When Giving Is All We Have
More Cookie Recipes:
- Red Velvet Sugar Cookies (and a mint version!)
- Chewy Brown Sugar Cookies
- Pan-banging Chocolate Chip Cookies
Cranberry White Chocolate Cookies with Rosemary
- 1 cup (142 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter
- ¾ cup (150g) brown sugar
- 1/3 cup (66g) granulated sugar
- 1 teaspoon fresh rosemary, minced very fine
- 1 large egg
- 2 teaspoons pure vanilla
- 2 ½ cup (200g) rolled oats
- 2 ounces (114g) white chocolate, chopped
- 1/2 cup (55g) dried cranberries
- Adjust an oven rack to the middle position, and preheat the oven to 350F. Line two baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugars and rosemary and beat again, until light and fluffy, 3-5 minutes. Add the egg and vanilla, and mix until combined. Add the flour mixture, and mix on low until just combined. Add the oats, white chocolate, and cranberries, and mix again on low until combined. Use a spatula to incorporate any stray oats on the bottom of the mixing bowl.
- Form the dough into balls about 2 tablespoons big (I used a 3/4 ounce scoop), and put 12 on a baking sheet. Bake the cookies until the sides are golden brown and the top is just starting to brown, about 8-12 minutes. (The very center will still be a bit pale.)
- Transfer the baking sheet to a wire rack and let cool 5 minutes. Remove the cookies from the pan and let cool completely on the wire rack.
SandraMSaturday, May 6, 2017 at 2:43 pm
I made the cookies from your book with the white chocolate and golden raisins. So. Freaking. Good.
Even my Hubbie liked them and he is very much a traditional oatmeal raisin cookie guy(as in don’t even try adding anything to it).?
Thanks so much for a keeper of a recipe!(and a book)
CecíliaSaturday, February 4, 2017 at 7:09 pm
Hello! You give such precise weight for everything, except for butter. For you, how much is a tablespoon of butter in grams?
And about the flour, I’ve seen that a cup pf flour can range from 125 to 140 grams. Confusing!
maya kuijperMonday, November 28, 2016 at 1:01 am
love the cookies! and your book just arrived, I can’t wait to start baking from it, absolutely gorgeous Sarah.
Heather SalinasThursday, November 24, 2016 at 10:42 am
Beautiful cookies and a beautiful post. I just got your book and I love it so much!
Tori//Gringalicious.comMonday, November 21, 2016 at 3:03 am
These look fantastic! I completely adore the texture of these kind of cookies and the added white chocolate and rosemary, it’s brilliant!
heather (delicious not gorgeous)Sunday, November 20, 2016 at 10:22 pm
these definitely sound more unique and interesting than the typical cranberry and white chocolate combo! it’d be fun to have a bunch of people taste them and see if they can guess the special ingredient in there (: