I hope you love cookies as much as The Artist does! These oatmeal, white chocolate, and cranberry cookies are some of the best I’ve made, inspired in part by a recipe from Chef Joanne Chang of Flour Bakery in Boston, and a recipe from Elise Bauer of Simply Recipes. Two amazing creations blended into a new delightful discovery. One bite and you’ll be hooked!
These cookies have the perfect bite of oats, balanced by cranberries for a touch of tartness, and the white chocolate provides a rich sweetness. Together they are a winning combination, one that The Artist is currently swooning over. 🙂
You may be wondering why I am sharing another cookie recipe since I normally stagger the recipes more. Well it is because I am getting ready to leave for this year’s IFBC conference! While I am finishing projects, editing the cookbook, and getting packed, I needed a simple, easy, and delicious recipe to share with you!
The International Food Blogger’s Conference, created by Foodista and coordinated with the help of Zephyr Adventures, this annual event is one of my favorites. It is smaller than many of the other food conference, by design, helping make it much easier to meet other bloggers, talk with sponsors, and learn about the area where it is being held. While they often hold it in the founder’s local area of Seattle, they also move it around the country, hitting cities like New Orleans, Portland, Santa Monica, and this year, in downtown Sacramento, the center of some of the best agricultural land and organic farmers in the country.
IFBC is known for showcasing local businesses, helping to get them in front of an avid audience who can help them get exposure on multiple channels at the same time. Look at this partial list of this year’s sponsors: Sacramento Convention & Visitors Bureau, Lindsay Olives, Raley’s, California Cling Peach Board, California Almonds, UC Davis Olive Center, California Endive, California Pears, American Lamb, Capay Valley Ranches/CVR, Nugget Markets, Old Sugar Mill, Sucuri, California Walnut Commission, and Davidson’s Safest Choice Eggs. For the full list, look here; the sponsors are listed down the left side of the page.
Another benefit of IFBC is that the are sensitive to dietary restrictions, planning as much as they can to have options available for everyone. That is a major issue at most food conferences and I am grateful to the organizers for their understanding and attempts on our behalf. But as always, it is smart to bring snacks just in case.
Stay tuned for more information about my experiences in Sacramento by following#IFBC and #IFBC16 on your social media sites. There will be lots of activity happening as all the attendees are busy sharing images and thoughts during sessions and parties!
If you love to write about food and cook, put IFBC in your calendar for next year. You won’t regret it! And be sure to make these cookies – a bunch of them will be going with me to Sacramento unless The Artist gets to them first LOL!
Happy Chocolate Monday!
Jane’s Tips and Hints:
If you use parchment paper to line your baking sheets, you can use the same sheet for batch after batch of these cookies. I used two baking sheets, alternating them in the oven that gave them time to cool off between bakings. And I used the same two sheets of parchment for every batch!
Using a gluten-free flour blend in place of the all-purpose flour and gluten-free oats/oatmeal are the only two adjustments I made. A very simple swap-out and you have cookies the whole family will love!
- 3 cups old-fashioned rolled oats (gluten-free if needed)
- 1 cup (2 sticks, 8 oz) butter, cut into cubes
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla paste or vanilla extract
- 1-1/2 cups (180g) all-purpose flour, or gluten-free flour blend
- 1 tsp baking soda
- Pinch kosher salt
- 2 tbsp water (or more vanilla if you want)
- 1 cup white chocolate chips
- 2 cups dried sweetened cranberries
- Preheat the oven to 350°F. Line two baking sheets with parchment or Silpats. Place the oats in a food processor and pulse several times to break them up slightly. Set aside.
- Brown the Butter: Place the butter in a heavy 2 or 3-quart saucepan with a light interior so you can see the color of the butter as it changes. Over medium heat melt the butter, swirling occasionally. It will foam up and then the foam will subside. Whisk or stir frequently to watch for the first signs of browning. The milk solids will begin to brown and the butter will begin to smell nutty; if you can’t see well, use the aroma as your guide. Watch carefully, it only takes a second for it to change from perfectly browned to burned and bitter. When you start to see browning, remove the pan from the heat. The residual heat will finish browning it. Pour into the bowl of your standing mixer and set aside to cool slightly.
- Make the Cookie Dough: Add both sugars to the melted butter and beat on medium high speed with the paddle attachment for about 3 minutes, until well blended. It will look a sandy and clumpy, and you can comfortably hold your hand on the bottom of the bowl. Turn off the mixer and scrape down the sides and bottom of the bowl as well as the beater blade(s). With the mixer on low, add the eggs and vanilla. Beat for three more minutes on medium speed until lightened in color and creamy.
- While the sugar and egg mixture is beating, in a medium bowl, combine the flour, baking soda, and salt. Whisk until thoroughly combined.
- Add half the flour mixture to the butter and egg mixture. Carefully beat it in, pulsing it initially, and then increasing the speed as the flour is incorporated. Scrape the bowl and beater(s). Add remaining flour mixture and beat just until there are no more white streaks and batter is smooth. Stir in water and beat until fully incorporated and smooth. Scrape the bowl and beater(s) again.
- Mix in the oatmeal. Stir in the white chocolate chips and the cranberries. You can make the dough to this point up to a day or two in advance and store, covered, in the refrigerator. Gluten-free doughs are often better when left overnight in the refrigerator, allowing the flours time to fully absorb all the moisture.
- Portion out heaping tablespoons of cookie dough using a spring-loaded ice cream scoop and place them about 2 inches apart. Press the tops to flatten slightly if you want crispy cookies and leave them rounded for softer, chewier cookies.
- Bake the Cookies: Bake in the preheated oven for about 15 minutes or until they are golden brown and still soft in the center, spinning them halfway through.
- Take the cookies out of the oven and let them cool for two or three minutes on the baking sheet. They will firm up as they cool. Using a spatula, carefully transfer the cookies to a wire rack to cool. When completely cooled, store in an airtight container.
- Yield: about 3-1/2 dozen 2-inch cookies
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