Andy (our youngest son) was headed back to the University of Cincinnati for his senior year, and I wanted him to start off with a full cookie jar. This is my spin on the classic chocolate chip cookie, but with the colors of the Italian flag. The flavor is really special with homemade vanilla, and real oats from the local farmer's market. Toasted pistachios add just the right crunch.
Viva l'Italia Cranberry White Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cups rolled oats
2/3 cup light brown sugar
2/3 cup granulated sugar
1 cup butter, at room temperature
2 large eggs
1 teaspoon vanilla
1 1/2 cups dried cranberries
1 cup white chocolate chips
1/2 cup pistachios, lightly toasted
Preheat your oven to 375*. Line cookie sheets with parchment paper.
Sift the flour, baking soda, and salt into a mixing bowl. Stir in the oats.
Beat the softened butter and both sugars in an electric mixer until light and fluffy. Turn mixer down to a lower speed, then add vanilla, and one egg at a time until combined. Slowly add the dry ingredients that were sifted together into the mixing bowl, still running at low speed.
Fold in dried cranberries, white chocolate chips, and pistachios by hand.
Scoop or drop by spoonful onto prepared cookies sheets. Bake 8-10 minutes, or until edges are just browned.
You can print the recipe by clicking on the title of the recipe or clicking here.
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