The very first time I ever flew first class (2 1/2-hour domestic flight, a chance upgrade for $70, and will likely never happen again), I was treated to a cranberry white-chocolate chip oatmeal cookie. Normally, that combination would have made me reach for the regular chocolate chip cookie, but alas those did not exist on that trip, and I was determined to enjoy every little bit of my one and only first-class experience. [Side note: I found out that I really like almonds because of this trip.] Since then, I have craved something of this nature (and coincidentally started loving craisins), and it hasn’t gone away. I came across White On Rice Couple‘s blog via Pinterest and their adaption of a similar cookie, which sounded ripe for my own adaption and immediate consumption.
Trying to work only with what I already have in my kitchen (keeping future furloughs in mind), I came up with the following:
Ingredients (adapted from White on Rice Couple):
- 1/2 cup dried cranberries (craisins)
- 1/2 cup other dried fruit (or more craisins)
- rum, enough to cover the dried fruit
- 1 cup pecan meal
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups quick oats
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup chocolate chips
- Preheat the oven to 350°F.
- Soak the dried fruit in a bowl with enough alcohol to just cover them.
- In a bowl, whisk together the flour, baking soda, and salt. Stir in the oats. Set aside.
- In a mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes, then mix in the eggs and vanilla extract.
- Stir in the oat mixture until nearly combined, then stir in the chopped nuts and chocolate chips.
- Drain the dried fruit and stir into mixture.
- Scoop by tablespoons onto parchment-lined sheet pans, about 1 1/2″ apart.
- Bake for 15 minutes, or until the cookies are lightly browned. Cool on the sheet for a few minutes, then transfer to a wire rack.
So, they didn’t quite turn out looking like the original cookie, but that could be because I halved the recipe and substituted pecan meal for the original recipe’s chopped pecans and almonds. They smelled really good though, so I could barely hold myself back from eating these fresh out of the oven. I definitely burned the top of my mouth and fingers as I shoved one into my mouth without regard to my personal safety.
It all worked out because they were hearty and delicious! What I really liked about them is that they were not overly sugary. They were not very gooey, which I did not expect, but I enjoyed this little detour from the norm. My husband gave me the thumbs up, so I’m happy. Once you try one, I dare you not to eat the whole batch. Because you will.