White Chocolate and Craisins Oatmeal Cookies

I had a friend give me these cookies several months ago.  My 2 year old son kept stealing the cookies from the plate when I wasn't looking.  How are 2 year olds so sneaky? Seriously!

My son stole all but 2 bites of the plate of cookies.  However, from those 2 bites I knew I needed the recipe.  My son's habits confirmed that we needed the recipe.    

I mean, the cookies are amazing!  I usually don't even want to waste calories on something unless it has chocolate (dark or milk) in it, but these were an exception.

My husband refers to these White Chocolate and Craisins Oatmeal Cookies as crack.  They are way to addicting and ridiculously good.  

I feel the Craisins aka dried cranberries are very festive and perfect for the Holidays/Christmas.  However, let me just say the Craisins do not limit you to making them solely at this time of year.  The flavors are classic, and these cookies taste amazing no matter what time of year you make them.  

If you are looking for convenience these cookies freeze well.  Bake them when you have time, throw them in the freezer after they've cooled, and pull them out when you are ready.  However, don't be surprised if they get eaten straight from the freezer.  It's been known to happen in more than one household.  

White Chocolate and Craisins Oatmeal Cookies

Recipe: Alohamora slightly adapted from Kristine/Tiare

Active Time: 45 minutes

Inactive Time: 20 minutes

Servings: Almost 4 dozen with the medium scoop

Ingredients: 

1 c. butter, softened

1 c. sugar

1 c. brown sugar, packed

1 tsp vanilla

2 eggs

2 1/2 c. oatmeal

2 c. flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1 c. white chocolate chips

1 c. Craisins aka dried cranberries

1/4 c. sugar

1/2 tsp cinnamon

Directions: 

1. Preheat oven to 350 degrees and line a cookie sheet/baking pan with a silicone baking mat or parchment paper. 
2. In a large bowl or a stand mixer cream the butter and sugars together until they are light and fluffy.  
3. Add the vanilla and eggs one at a time stirring/mixing between each addition. 
4. Add in order the oatmeal, flour, salt, baking powder, and baking soda.  Mix the dry ingredients into the butter mixture until just combined.  The dough is a stickier/wetter dough.  
5. Add the white chocolate chips and the Craisins to the dough and mix until just combined.  If you over mix the dough your cookies will have a tougher texture.  
6. Using a medium scoop or a spoon place balls of dough approximately 1 1/2 tablespoons in size on your prepared pan leaving enough room for the cookies to spread out.
7. The cookies are naturally flatter cookies, however, if you would want cookies that are a bit more round you need to roll your cookie dough into tighter balls. 
8. In a small bowl or ramekin stir to combine your remaining sugar and cinnamon.  This is where the cookies resemble snickerdoodles to a lot of people. 
9. Roll you cookie dough balls in the cinnamon and sugar mixture. 
10. Finally, bake at 350 degrees for 8-10 minutes or until cookies are golden in appearance. 
11. Serve your cookies warm or cooled.  Milk is optional. 
12. Store your cookies in an airtight container for 3 days.  The cookies do harden quicker than other cookies, but that is the nature of the cookie. 
13. If you want to freeze your cookies allow them to cool completely before placing them in a ziplock bag (freezer is preferred) with as little air as possible. 
14. The cookies can freeze for up to 2 months. 
15. Enjoy!     

Happy White Chocolate Oatmeal Craisins Cookie eating! A scrumptious cookie for a non-chocolate.