Not yo mamas oatmeal cookies!

When you think “oatmeal cookies”, you are either reminded of days of yore with “over the river and through the woods” to grandmas cookies, OR you think of the sad excuse for oatmeal cookies that are made by “Little Debbie”. (Don’t get me wrong, I love Little Debbie. She has a special place in my artery clogged heart.) My cookies are not like either. They are big and moist and full of white chocolate, cranberries, and peanuts.

The basic recipe is pretty simple.

3/4 C shortening or butter

1C Br Sugar

1/2 C Sugar

1 egg

1/4 C milk

1 t vanilla

3 C oats

1 C flour

1/2 t baking soda

12 oz of white chocolate chips

1/2 C of dried cranberries

3/4 C peanuts

Bake at 350 for 9-11 minutes.

After mixing the batter, I cooled it in the fridge for about 30 minutes. I have a convection oven so my bake time was reduced. I also used a giant ice cream scoop to measure out the cookies evenly.

My first batch was brown and crispy on the outside with a delightfully soft center. Initially it was too soft, but after the cookies completely cooled the centers were beautiful and chewy.

Perfection.

The cranberries add a random burst of fruity texture, white chocolate adds richness, and the peanuts enhance the texture. All of those things are deliriously joyous.

My cookies are big and thick, but if you flattened them out they would be more evenly crispy and less chewy. If you’re into that.

Here’s my deal: if you’re going to eat a cookie, EAT A COOKIE. Use butter, sugar, and real ingredients. You don’t have to eat the entire batch of cookies (although I’m not judging). All things in moderation: sugar, fat, red meat, John Denver, etc.

Of course, concerning John Denver, I can do without that 100%.

Long live baking!