"Loaded" Oatmeal Craisin Cookies

From what I can gather from pictures and weather reports, if you are in the northeast region of the U.S. and are able to access the internet or use electricity, you did alright. Luckily, Maryland was not in the path of the massive snowstorm like we were a few years back. In 2010, we had two snowstorms back to back. Don't get me wrong, I like snow, but if it keeps me in the house for over a day that is when I have a problem. Hopefully, if you were hit by the blizzard, everyone in your house is safe and (maybe) with electricity. Then, if you have the ingredients, you can also bake these cookies!

The recipe for these started off as a basic oatmeal raisin cookie. After a few adds-ins and modifications, a whole new cookie came out of it. These are a favorite of my dads but I have shared them with many others who would gladly grab handful (or two) of these.

As I'm sure you can determine from the title, these cookies are brimming with dried, sweet-tart cranberries. That's a pretty good cookie on its own, but the addition of white chocolate chucks, orange peel, and a bit of milled (ground) flax seed is what makes them "loaded". No, there is not enough of the flax in there for one to notice and as with the other add-ins you can leave it out; but remember its good for ya!

You can make these cookies as big (or little) as you want but remember that if you do not go by what I have put in the recipe, you will need to keep an extra eye on them during baking.

Like how they turned out? Try this. Omit the orange peel, swap the craisins with dried cherries, and use dark chocolate chucks. Those will probably get a thumbs up too.

"Loaded" Oatmeal Craisin Cookies

Yields about 2 dozen medium cookies

1 Cup (2 sticks) unsalted butter, softened

1 Cup packed brown sugar

2/3 Cup granulated sugar

2 Eggs

1 tsp Vanilla

1 TBSP grated orange peel/zest

1 Cup quick oats

1 Cup old fashioned oats

2 Cups flour

1 TBSP Ground/milled flaxseed

1 tsp Baking soda

1/2 tsp Baking powder

1/2 tsp Salt

1/2 tsp Cinnamon

Dash of nutmeg 

1 1/2 Cups dried cranberries

1 4-oz White chocolate baking bar (I use Ghirardelli), chopped or broken into small chunks

In a large bowl, beat together the butter and sugars until creamy. Add the eggs, one at a time, followed by the vanilla and orange zest. In a separate bowl, combine the oats, flour, flaxseed, baking soda, baking powder, salt, and spices. Gradually add to creamed mixture until well combined. Mix in cranberries and white chocolate.

Drop by heaping Tablespoons (about 2 inches apart) onto a parchment lined baking sheet. Bake at 350 degrees for 14-16 minutes. Let cool for a minute or two before removing to wire racks to cool completely.