Cookie of the Day: Gingerbread Oaties with Cranberries & White Chocolate

Baking, Cook, Cookie of the Day, Holidays

This post comes to us courtesy of Melissa Graham, founding Executive Director of Purple Asparagus.

 

Whenever I’m looking for inspiration for a new sweet treat, I turn to the expert in our household: my seven-year-old son. Together, we concocted the idea of an oatmeal cookie chock full of cranberries and white chocolate chunks. I added the large quantify of molasses and the spices.

 

I think that, all together, they make it the perfect holiday treat. With its high concentration of oats and whole wheat flour, you can feel downright virtuous in serving them.

 

Gingerbread Oaties with Cranberries & White Chocolate

 

Cookie of the Day

Leading up to Christmas, we’ll be featuring one standout cookie recipe every day on The Blender. See them all here — let the holiday cookie exchanges begin!

1/4 cup orange juice

1 cup dried cranberries

2 cups white whole wheat flour

3/4 tsp. cinnamon

1/4 tsp. ginger

Pinch cloves

3/4 tsp. baking soda

3/4 tsp. kosher salt

1 3/4 sticks unsalted butter, softened

1/2 cup light brown sugar

1/3 cup granulated sugar

1/4 cup unsulphured molasses

2 large eggs

1 1/2 tsp. vanilla extract

1 1/2 cups white chocolate chunks

2 cups old-fashioned rolled oats

 

Heat the orange juice in the microwave or in a small saucepan. Pour the juice over the cranberries and let them sit for 10 minutes.

 

Preheat the oven to 350° F. Line baking sheets with silicone liners or parchment. Stir together the flour, spices, baking soda and salt in a medium bowl.

 

Mix together the butter, sugars and molasses in the bowl of an electric mixer on medium speed. Add the eggs one at a time, mixing a minute after the addition of each one. Pour in the vanilla and mix for one minute.

 

Add the wet ingredients to the dry, stirring just until combined.

 

Strain the cranberries. Stir the chocolate, oats and cranberries into the batter on low speed.

 

Drop by rounded tablespoons 3 inches apart onto cookie sheets. Bake for 15 to 17 minutes or until the bottoms of the cookies are golden brown.

 

Cool on the sheets for 2 minutes and then remove to a rack. Makes 3 dozen cookies.

 

About the author: Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, a 501(c)(3) non-profit dedicated to educating families about all things associated with good eating, eating that’s good for the body and the planet. Though its Delicious Nutritious Adventures program, Purple Asparagus has taught thousands of parents and children about healthful, sustainable eating in schools, community centers, and farmers’ markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago community and online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regular contributor to Kiwi Magazine’s KiwiLog. In recognition of her contributions to the Chicago community, the Chicago Tribune recently awarded her a 2011 Good Eating Award, an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady Michelle Obama. Melissa resides in Chicago with her husband and 7-year old son in a rowhouse built in 1896.

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