Oatmeal Cranberry White Chocolate Cookies by Ocean Spray

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This is the third oatmeal cranberry white chocolate cookie recipe I’ve posted on my blog, the others being Cooks’ Illustrated and Serious Eats, and I think this one is one of the more successful ones. (Got my coworkers’ stamp of approval!) I usually have little faith in corporate recipes and I don’t believe them to be as rigorously tested as other baking blogs, but I decided to give this one a shot because it had a surprisingly low sugar-to-cookie ratio and it also looked really easy.

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And it turned out great! I loved that it wasn’t too sweet, and it felt almost healthful in certain bites. I feel like most cookie recipes tend to be overly sweet, and I usually have no problems reducing sugar by 1/4 cup or so to no ill effect. The other perk of this recipe is that it bakes at a slightly higher temperature of 375F than the standard 350F, so it didn’t spread out too much, had a crisp edge but still retained a chewy center.

Since it is an Ocean Spray recipe, I found that the 5 oz portion of cranberries that was listed was excessive and I only used about 3 oz, or until the cookie dough looked sufficiently studded with cranberries.

Oatmeal Cranberry White Chocolate Cookies
Adapted from Ocean Spray
Makes approximately 40 two-bite sized cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 oz dried cranberries
2/3 cup white chocolate chunks or chips

Directions

Preheat oven to 375ºF.

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 onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

No Bake Homemade Cranberry Chocolate Oat Clif Bars

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I’m a big fan of Clif chocolate brownie bars. They’re only a dollar at Trader Joe’s, taste like a brownie, and unlike Luna Bars, don’t have rice crispies in them. I might have discovered the holy grail to making no-bake, gluten-free sweets that taste very similar to Clif bars – Medjool dates. By themselves, they are sweet, chewy, and have a rich caramelly flavor that makes me think of chocolate. However, I do find them a tad bit dense, and they are fairly caloric (about 60-70 calories per date; for context, an average apple is about 90 calories). However, their sticky nature means they act as an effective binder when blended in with oats and other nuts.

I browsed around for some recipes, and it is really great how flexible this recipe is. Some combination of dates and oats along with almond flour and other berries would work well. I think this would be a pretty good hiking mix since it’s so compact and easy to eat, but note that there isn’t a ton of protein in it compared to the Clif bars. I made my version with cranberries and cocoa powder, but I imagine you can switch up the flavors as you like, using dates (to bind) and almond flour (for protein) as a base. I imagine raisins, chocolate chips, white chocolate chips, maple syrup, and honey would work well here too. I also used a Vitamix to blend the ingredients since I don’t have a food processor, but that seemed to work out fine.

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No Bake Homemade Cranberry Chocolate Oat Clif Bars
Makes 6-8 snack-sized bars

120g Medjool dates, pitted (10-12 dates)
3/4 almond flour (or 1 cup raw almonds)
1/2 cup cranberries
1 cup oats
2 tbsp cocoa powder
1/4 cup water

Put everything in a food processor and blend till it is reasonably mixed up. You still want some chunks, so no need to puree it up. Mold it with your hands into balls or bars, and either eat right away if you’re hungry, or refrigerate so it hardens up.

Oatmeal Cranberry White Chocolate Cookies


One of the best recipes I’ve found. Right amount of cragginess, crispy and chewy, great texture. The use of brown sugar adds a pronounced molasses flavour. I overbaked them a little, but chilling them before baking helps to preserve height and cragginess.

Cooks’ Illustrated Oatmeal Cranberry White Chocolate Cookie
Adapted from Cooks’ Illustrated
Makes 8 cookies

5/8 cups unbleached all-purpose flour
3/8 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5/8 cups rolled oats , old-fashioned
1/2 cup dried cranberries
3/8 cup white chocolate chips
6 tablespoons unsalted butter, softened but still cool
3/4 cups packed brown sugar , preferably dark
2 tbsp large egg
1/2 teaspoon vanilla extract

1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 1 large (18 by 12-inch) baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, cranberries, and white chocolate.

3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat mixture; mix until just incorporated.

Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough evenly into 8 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Chill for 30 minutes. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.

5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.