In my never-ending quest to find a place in life for the profusion of candied ginger occupying my cupboard, an oatmeal cookie seemed like the perfect solution. My initial thought was more along the lines of a classic raisin oatmeal, and then, as it usually happens, my brain juices started churning at maximum speed and turned it into something like: “Ohhh cranberry oatmeal cookies with specks of ginger would be good … with white chocolate…and orange zest…oh man, and cinnamon too!” Luckily, my overactive brain was on my side this weekend and the everything-in-my-kitchen-but-bacon cookies turned out to be a delightful melange of flavors. Afterall, there is no such thing as too many cookie recipes…or too many things in your cookie recipe!
Dried tart cranberries, creamy white chocolate, and tangy candied ginger all wrapped up into one scrumptious oatmeal cookie.
To achieve the same shape and size for your cookies measure out two tablespoons of dough and roll into a ball. Lightly press down on the top with two fingerprints.
You can avoid sticky situations with cookies or pastries, by using the Silpat cookie liner — it’s a great tool to keep around.
And finally, my favorite part — warm, fresh, and seconds after being pulled out of the oven — heaven help me!
(Makes about 2 dozen large cookies)
- 1 cup (2 sticks) unsalted butter, at room temp
- 1 1/2 cup brown sugar
- 1 cup all-purpose flour
- 3 cups quick oats
- 2 eggs
- 2 tbsp grated orange peel
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup white chocolate chips or chunks
- 1 1/4 cup dried cranberries
- 2 tbsp chopped candied ginger
Preheat oven to 350 F.
In large bowl combine flour, baking soda, salt and cinnamon and set aside. With electric mixer cream butter and sugar, until smooth. Gradually add eggs one at a time. Add orange peel, and then slowly add flour mixture until completely incorporated. Fold in oats, add cranberries, chocolate and ginger. Measure out 2 tbsp (or 1 tbsp for smaller cookies) and roll into a ball. Lightly press down on the top of each cookie with two fingers. Place on ungreased cookie sheet and bake for about 10-12 minutes. *Do not overbake! (Take them out of the oven when the centers still look slightly wet. The inside will continue to cook after you remove them and will create a chewy center). Remove from cookie sheet and cool on wire rack.