Any time I add fruit to a cookie it makes me feel less guilty when the following day I’m eating them for breakfast. I know I’m not the only one out there who loves a homemade cookie with their morning coffee. This is not how I start every day, but the ones that do start this way are some of my favorite mornings.
Listening to the birds chirping this spring, while sipping on strong black coffee, eating small bites filled with cranberry and white chocolate is a perfect moment. Being a mom, those moments are usually in the corner of the kitchen with my hand cupped over the cookie as I smile at my toddler in between each chew. Assuring him Mommy is not eating any cookies because if he knew…I would then have to give up that cookie and that’s not something I’m going to do. I’m a role model!! “Mommy never eats cookies for breakfast!” We all lie a little sometimes and the small lies are important. They are the ones that make us human. Maybe one day when my children are older they can laugh about this with me. Maybe they will ask why I always looked in the pantry so long for my ingredients or laugh at how mom is always in the corner of the kitchen looking for that “one” frying pan.
Another chewy cookie that is sure to please whether it be a change from your regular chocolate chip cookie, your new cookie to bring to holidays, or the perfect guilty pleasure to make just because you want them.
- ⅔ cup softened butter
- ⅔ cup brown sugar
- 2 large eggs
- 1 tablespoon of whole milk
- 1½ cups old fashion oats
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup dried cranberries
- ¾ cup white chocolate chips
- Preheat oven to 375F
- In medium bowl combine oats, flour, baking soda and salt and set aside
- Using stand mixer or hand mixer beat butter and sugar together until light and fluffy
- Add eggs one at a time mixing well
- Add 1 tablespoon of milk
- Slowly add dry mixture to the wet ingredients and mix
- Stir in dried cranberries and white chocolate chips
- Drop rounded tablespoons on to a non stick baking pan
- Bake for 10-12 minutes or until a golden brown
- Transfer to wire rack to cool
- Makes about 30 cookies