Ok – I know it’s a long name for a cookie, but this cookie totally deserves it. Looking at the ingredients, I never would’ve thought that the cookies would be THIS good….but they are. Seriously addictive. I’m not even a huge white chocolate fan and I couldn’t put these down. A friend of mine, and fellow blogger, Erin, brought these over and I had to exercise serious restraint in not wolfing them all down.
Erin blogs over at At Home With Erin, where she shares some sinfully delicious recipes. Pop over to her blog to see what else she has cooking over there!
- 1 cup softened butter or Becel
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 cups flour
- 2 cups quick oats
- 1 cups crasins (rehydrated)
- 1 cup of white chocolate chunks
Note: To rehydrate craisins, cover with hot water, and let them sit. Just before you add them to the cookies, drain them and give them a quick rinse with cold water.
- Cream together the butter and sugar, add eggs and vanilla.
- Add the next 6 ingredients slowly so that they have time to incorporate
- Fold in your crasins and chocolate
- Drop cookies onto parchment lined trays
- Bake for about 6-8 minutes at 375 -you want the edge to be slightly golden and the middle to look a little wobbly still.
- Cool on the pan for 2-3 minutes until set, then transfer to a wire rack to cool completely.
Enjoy – and try not to eat the whole batch yourself!
*recipe and image belong to At Home With Erin*