My sister makes the best cranberry oatmeal toffee cookies, but lacking the right ingredients I came up with a new variation, which I love — maybe you will too!
Makes:
12 Large Cookies
INGREDIENTS
- 1.5 cups Flour
- 1 tspn Baking Powder
- 1.5 cups Oatmeal
- 1/2 (heaping) tspn Salt
- 1/2 cup Room-Temp Butter
- 1 tspn Vanilla Extract
- 2 tblspn Room-Temp Peanut Butter
- 3/4 cup White Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1/2 cup White Chocolate Chips
- 1/2 cup Semi-Sweet Chocolate Chips
- 3/4 cup Dried Cranberries
DIRECTIONS
- Sift flour, baking powder, and salt. Combine with oatmeal. Set aside.
- Cream butter, white sugar, and brown sugar together until lightens in color, about 3-4 minutes. Thoroughly mix in peanut butter, vanilla, and eggs.
- Add dry ingredients into wet, 1 cup at a time, until just combined (do not over beat). Then fold in remaining ingredients.
- Press batter into a log on parchment or plastic wrap and twist both ends to make a smooth log, about 12-14″ long and 3″ in diameter. Batter may be frozen at this point. Or chill for at least 30 minutes before cooking, if so, preheat oven to 350.
- To cook, using knife, cut 3/4″ slices from log and place onto silpat-lined baking sheet (or lightly greased). Cook 10-12 minutes, until almost firm, cool on cookie sheet until firm.