(The oats magically disappear into the batter, by the way, so they won't taste as if you're eating oatmeal cookies.)
2-1/4 cup flour
1 cup old-fashioned (not quick-cooking) oats
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, firmly packed
2 tsp vanilla extract
2 large eggs
1 cup dried cranberries
1 cup white chocolate pieces
1 cup walnuts, chopped
Set oven to 350˚.
- Line baking sheets with parchment (or use non-stick cookie sheets).
- Sift together flour, baking soda and salt; stir in oats.
- In electric mixer, cream the butter for 1 minute; add white and brown sugar and vanilla and beat on medium speed until light and fluffy. With beater running, add the eggs, one by one, and beat 2-3 minutes or until mixture is light lemon-colored and perfectly smooth.
- Add dry ingredients all at once and mix on lowest speed just until blended.
- Remove bowl from mixer and stir in cranberries, chips and nuts by hand.
- Drop batter in tablespoonfuls onto prepared baking pans, spacing 2" apart. (You can get a dozen cookies on an average-size sheet.)
- Transfer cookies to hot oven and bake about 10 minutes or until firm and slightly brown around the edges. (I find this can take from 8-16 minutes, depending on your oven.)
- Transfer cookies to wire racks to cool completely, then store in an airtight jar.
*Submitted to the Boston Globe April, 2002 cookie contest by Sue Rogers of Wilmington, MA: this recipe was the drop cookie runner-up. Ms. Rogers said she had no idea why they were called Hootycreeks. If anyone has any information on this point, please let us know!
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