The Kitchen Korner
Fall is in the air– and the entertaining season is approaching. The recipe that follows is a great addition to a cookie swap, party, dessert for a special occasion or just sitting in the evening with your family with a large glass of milk. Hope you enjoy! Actually, I wish I had one right now!
Oatmeal Cranberry White Chocolate Cookies
2/3 cup butter or margarine, softened 1 tsp baking soda
2/3 cup brown Sugar ½ tsp salt
2 large eggs 1 6 oz package Dried Cranberries (Ocean Spray Craisins)
1½ cups old-fashioned oats 2/3 white chocolate chunks or chips
1½ cups flour
Preheat oven to 375°. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.
Cool on wire rack. Makes approximately 2 ½ dozen cookies.
Until next month,
Enjoy ! Your Paragon Kitchen Staff, Shirley, Sara, Jennifer and Kristen
