Here in the mid-Atlantic, we’ve had a LOT of snow to deal with over the last few days…these oatmeal cookies, along with lots of books, Netflix and hot cocoa, are near the top of the list of things that made it all bearable.
I love the texture and taste of oatmeal cookies…and with the addition of white chocolate, cranberries and pistachios, these cookies are amazing! I used Ghirardelli chocolate (my favorite), and dried cranberries with as little added sugar as possible.
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If you like your cookies thick and chewy, the secret is to chill the cookie dough in the refrigerator before baking. I’m sure there’s all kinds of complicated science behind this, and I don’t pretend to understand it, I just know it works. Even 1/2 hour is enough to do the trick. If you prefer flatter, crisper cookies, go ahead and bake as soon as the dough is ready.
Thanks for reading!