The Fruitaholic has recently been asking me frequently to help out in the kitchen. It all started a few weeks ago when the Husby was out of town. Determined not to order in every night, I planned a kid-friendly menu – pretzel dogs, chicken nuggets, macaroni and cheese. My little sous chef was right there with me measuring, pouring, mixing, etc.
The other day, he asked if we could make cookies. Of course, I jumped at the chance. I’d had an adult-friendly recipe queued up for the swap but changed my mind when I heard his request. I mean, how can you say no to his sweet little face?! I love how the kitchen brings families together. I love bonding with my little guy!
These cookies are perfect for the Fall season. I love oatmeal cookies so amping them up with white chocolate chips and dried cranberries took them over the top. The Fruitaholic and I enjoyed these best fresh out of the oven while they were still a bit warm and chewy. Once cooled, they were a bit on the dry and crumbly side. Still delicious, just not my favorite kind of cookie. The Fruitaholic saw no problem with them whatsoever, asking for one at least twice a day.
Adapted from Kate's Recipe Box
- 2/3 Cup Butter, softened
- 2/3 Cup Brown Sugar
- 2 Eggs
- 1 1/2 Cups Flour
- 1 1/2 Cups Oats
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 6 oz Package Dried Cranberries
- 2/3 Cup White Chocolate Chips
Preheat oven to 375.
Add the butter and brown sugar to the bowl of a stand mixer. Mix until fluffy then add the eggs and beat until combined.
In a separate bowl, combine the flour, oats, baking soda and salt. Add the dry ingredients to the wet ingredients in two batches, mixing each time. Stir in the cranberries and white chocolate chips.
Using a cookie scoop or rounded tablespoon, drop the cookies onto a parchment lined baking sheet. Bake for 10-12 minutes until cookies are golden brown. Cool 5 minutes then transfer to a cookie rack. Store in an airtight container