Ghirardelli Oatmeal Cookies

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Ghirardelli White Chocolate and Cranberry Oatmeal Cookies

1 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quicker Quaker Oats or 3 cups Old-Fashioned Quaker oats, uncooked
1 cup of dried cranberries
11 oz. bag of Ghirardelli White Chocolate Chips


Heat oven to 350°F.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and mix well.
Stir in white chocolate and cranberries.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 8-9 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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