Every year in June, we San Franciscans are blessed with Alice's Summerthing, a free concert in the park where well-known bands play. This year we had a great line up: One Republic, Michelle Branch, Matt Nathanson, Parachute, and Andrew Allen. For the last few years, JSB and I go to the concert if we have time, but we have one criterion. Good food is a must. We made pasta salad, mini-sandwiches, and jello in the past.
Because our other sister, K, was joining us and JSB had invited some friends, I decided that this year I needed to up my game. I decided on a potato salad for the main and white chocolate & dried cranberries oatmeal cookies for dessert. K contributed by making some beef jerky. JSB helped out by making grass jelly and a fruit salad.
These cookies are crispy on the outside and chewy in the center. The sugary creamy sweetness from the white chocolate works well with the tangy cranberries. Oh, and the addition of oats give the cookies the chew, which adds another texture. If you want a taste bud sensory party, these are for you!
White Chocolate & Dried Cranberries Oatmeal Cookies
Servings: 22 cookies
1/2 cup butter
1/2 cup brown sugar
2 TBSP granulated sugar
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup old-fashioned oats
1/2 heaping cup dried cranberries
3 oz white chocolate, cut into chunks
- Preheat oven to 350°F. Cream butter and sugars (brown and granulated sugar) in a large bowl.
- Add egg and vanilla extract. Mix well.
- Combine flour, baking soda, and salt in a separate bowl. Pour the entire mixture into the wet ingredients and mix well.
- Add oats, cranberries, and white chocolate and stir until incorporated. Drop tablespoon sized dough onto cookie sheet lined with parchment paper.
- Bake for 12 to 14 minutes or until the edges are golden brown.