Avid Inkling

I’ve been snacking on Crasins (dried cranberries) a lot recently. They pack well in my bag, don’t crumble, and are decently good for me. On the back of the Crasins bag is a recipe for Oatmeal Cranberry White Chocolate Chunk Cookies.

I like crasins, I like oatmeal (in cookies), and I like white chocolate (most of the time), so the cookie combination seemed to be a good idea. The down side, we didn’t have any white chocolate chunks.

Being adventurous, I froze some Lindt White Chocolate Truffles and chopped them up for “white chocolate chunks.”

Our oven, being the evil demon possessed appliance that it is, fluctuated between 350-400*F never stopping near 375* so I had to keep a close eye on the cookies as they baked.

Gavin came in as the first tray came out.
“What are you making?” You’d think he would’ve learned by now not to ask.
When I explained what had happened, he pointed out that the truffles probably had too low of a melting point to use effectively.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter/margarine softened
2/3 cups brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 6-oz package Crasins
2/3 cup white chocolate chunks/chips

Preheat oven to 375*F. Using an electric mixer, beat butter and butter until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt. Add to butter mixture in several additions, mixing well after each addition. Stir in crasins and white chocolate chunks. Drop by rounded tablespoonfulls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

The chocolate’s melting point was a little low, but it allowed the chocolate to literally melt into the cookies and sort of give an even white-chocolately flavor through out.

Gavin’s final critique: “I’d modify the recipe to include white and dark chocolate, other than that, they’re good.”