When you bake cookies it’s like some kind of earth-shattering domestic phenomenon. The house fills with the intoxicating scent of fresh baked love all gooey with melted chocolate chips, chewy with oats and sweetly studded with dried cranberries.
Suddenly people from all corners of the home come out of hiding and follow their noses to the source of their mutual adoration. Like hounds who’ve caught the trail of prey, noses to the ground, tails wagging.
In the course of the next few days, hours, or in some cases minutes, the cookies are greedily devoured. No crumb is safe, no chocolate chip left behind. Gradually the batch is thinned out, the plumpest cookies picked off one by one like lambs to the slaughter. What was once twelve becomes eight, then six, then four and finally one. One lonely cookie sits in what now seems like an immense jar. Once stuffed with its brothers and sisters, the jar is now empty save one survivor.
Days pass and there it remains. The relief of being spared the all too recent massacre wears off and he’s left wondering why he wasn’t chosen. Was he too small? Was he over-baked? Was he lacking in chocolate or cranberries? No, this isn’t fourth grade kickball.
No one wants the last cookie because no one can bear to put an end to the deliciousness. No one wants to be the one responsible for depriving the others of all that sugar and love. Once the last cookie is reduced to crumbs you know it will never fill that void inside when you crave another and realize that’s it.
White Chocolate Cranberry Oatmeal Cookies
Makes about 4 dozen cookies.
Source: My imagination.
1 cup unsalted butter, room temperature
1 cup brown sugar
1 cup granulated sugar
1 vanilla bean
2 cup flour
2 tsp baking soda
1 tsp salt
2 cup oats
3/4 cup cranberries
3/4 cup white chocolate chips
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer, cream together the butter and sugars. Split the vanilla bean lengthwise and scrape out the seeds with the edge of the knife. Add the vanilla seeds and eggs then mix until they’re just barely blended.
In a separate bowl whisk together the flour, baking soda and salt then combine it into the butter mixture. Lastly fold in the oats, cranberries and chocolate chips until you have a thick luscious dough.
For each cookie, scoop a heaping tbsp of dough and roll it into a ball. Bake them for about 10 minutes until they turn a light golden brown. Transfer them to a cooling rack and enjoy!