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white chocolate and cranberry oatmeal cookies

Did you know they changed the oatmeal cookie recipe on the Quaker Oats box?  It’s true!  I make them so often that I recognized the difference right away, less butter AND less sugar.  That’s just not right.  I was making these for a Kyoukai no Shokujikai (OK, really it was just our church potluck), but I hadn’t planned to post the recipe.  “It’s always available on the box,” I told myself.  Wrong.  Don’t mess with the original Quaker Vanishing Oatmeal Cookies!!  This recipe was meant to be remembered and made, again and again.  If you pull ’em out of the oven at just the right time, while they still look a little underdone, then let them rest for a bit on the baking sheet, each cookie is a little crispy, mostly chewy and a tiny touch of doughy.  Deliciousness!  I love them with raisins, but it’s also great to mix them up with different fruit and choco combinations.  My favorite?  White chocolate and cranberries.  Really, who’s gonna argue with that?  Again, deliciousness!

Score – 9

Yields 48 cookies (Calorie estimate: 137/cookie)

Ingredients

1 cup margarine or butter, softened

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups Quaker oats, uncooked

3/4 cup dried cranberries

6 – 7 oz chopped white chocolate, or about 1 cup

Preparation

Heat oven to 350°F.

Beat together margarine and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.  Stir in oats, dried cranberries, and white chocolate; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.

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4 Responses to “white chocolate and cranberry oatmeal cookies”


  1. 1 Joanne July 12, 2010 at 2:22 pm

    WHAT?!?!? That recipe was a classic! I’m seriously upset now.

    I’m going to have to go make the original version. Plus the cranberries and white chocolate of course. In protest.

  2. 2 Rachel March 18, 2011 at 1:33 pm

    Sadly, I haven’t made oatmeal cookies in so long that I never noticed (of course, I’ve also been living overseas, where Quaker oats aren’t readily available) but I’m as shocked and saddened as you are! Good thing I clipped the recipe years ago! They were my favorite cookie – made with cranberries instead of raisins – growing up, and yours look especially delicious!

    I’ve been reading your blog from the beginning and am really enjoying it! Such lovely photography and recipes!

    • 3 Two Tiny Kitchens April 2, 2011 at 5:03 am

      Thank you, Rachel! So nice to hear from you. It’s hard to get my hands on oatmeal here in Japan as well, but sometimes it’s worth paying a lot of money for a special order, these cookies are just that good!

  3. 4 Sara March 20, 2011 at 9:02 pm

    I never thought to put cranberries and white chocolate in an oatmeal cookie!! MUCH better than raisins 🙂
    Thank you for your genius inspiration!


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