By Chef Julia
This cookie recipe has a special place in my heart … and my kitchen. I originally taught it during my time at Le Cordon Bleu, and it never failed to win over even the most refined palates. These cookies strike a beautiful balance: the hearty chew of old-fashioned oats, the sweet creaminess of white chocolate chips, and the tart burst of dried cranberries all come together in one bite. They’re nostalgic, but elevated … rustic comfort with a touch of elegance.
Perfect for holiday gatherings, after-school treats, or just cozying up with a warm drink, these cookies are as versatile as they are irresistible. I love baking them with my family or sharing them as gifts; they hold up beautifully and taste even better the next day (if they last that long).
What they pair well with: These cookies shine alongside a hot cup of Earl Grey or spiced chai tea, but they also play beautifully with a glass of cold milk or a bold French press coffee. For a more indulgent twist, try serving them warm with a scoop of vanilla bean or cinnamon ice cream. And for the grown-ups: a glass of tawny port or a buttery chardonnay makes a surprisingly delightful pairing.
Ingredients:
- 3 cups white sugar
- 1 cup packed brown sugar
- 2 cups softened butter
- 4 large eggs
- 2 tsp vanilla
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 4 cups all-purpose flour
- 6 cups quick oats
- 3 cups cranberries
- 1.5 lb or 24 oz white chocolate chips
Instructions:
- Preheat oven to 375°F.
- In a large bowl, using an electric mixer, combine the sugar, brown sugar, and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt, and flour, and mix well.
- Fold in the oatmeal, dried cranberries, and white chocolate chips, making sure all ingredients are uniformly distributed.
- Roll dough into 1-inch balls; place them 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
