As my daughters have gotten older they have really grown to love helping me in the kitchen. Which I love….to a certain extent, but it can often be a challenge for this OCD, Type-A personality mama to figure out the best ways to incorporate them into cooking. Enter BAKING!! My total saving grace when it comes to kid-assisted kitchen duty.
I love that I can easily prepare the ingredients for a simple baking recipe into pre-portioned bowls then pull a chair up to the counter and let each little one take a turn pouring in an ingredient and mixing. During the holidays, it was especially nice to have a fun activity to do with them to celebrate the season and teach a few life skills.
One of our absolute FAVORITE new cookie recipes has been these incredibly delicious White Chocolate Cranberry Oatmeal Cookies. They are such a delight – rich, decadent and satisfying, they are such a tasty spin on the classic Oatmeal Raisin cookie!! And, anytime we come up with a recipe that every member of the family likes (as well as all our neighbors!!) we know we’ve found a keeper.
Plus, I especially enjoy recipes that are customizable. This basic oatmeal cookie recipe is fantastic, so you could honestly play around with tossing in whatever mix-ins you can dream up! Nuts, different dried fruits, different kinds of chocolate morsels. The possibilities are endless – I love that! I hope you enjoy these little babies as much as my family and I have.
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
- Start by beating the softened butter, granulated sugar and maple syrup in a large mixing bowl until fluffy. Next, add the egg and vanilla and beat until combined.
- Stir in the flour, oats, baking soda, cinnamon and salt and beat until just combined. Stir in the white chocolate chips and dried cranberries then refrigerate the dough covered with saran wrap for 30 minutes.
- While the dough is chilling, preheat the oven to 350°F. Line two cookie sheets with parchment paper OR lightly grease the surfaces. Scoop out rounded tablespoons of dough and roll into balls, arranging them on the baking sheets about 2 inches apart. (Ps - prepare to get messy with this!) Bake for about 12-15 minutes, depending on your oven. I like to cook mine until the edges just barely start to brown and then remove them.
- Cool your cookies on the baking sheets for 3-5 minutes, then transfer them to wire racks to finish cooling. Enjoyed best with a cup of coffee or glass of milk!
- Feel free to change up your mix-ins, you can get creative! Add nuts, swap out the dried fruit or variety of chocolate you include. The possibilities are endless!