White Chocolate Cranberry Oatmeal Wedges

White Chocolate Cranberry Oat WedgesYum!  Dried cranberries and white chocolate just go together.  They just do…like peas and carrots.  Frankly though, I really don’t like peas in my carrots or carrots in my peas, thankyouverymuch.  But I digress.

Truthfully though, these remind me of family.  I suppose that’s fitting, with the holidays just around the corner (yikes!  yay!  egh.).  My aunt absolutely adores oatmeal raisin cookies, and these are kind of a seasonal twist on those.  Both my grandparents love these too.  I made them something similar just before we moved to Denver.  They noshed and shared, but of course stashed an ample supply in the freezer for later. Yeah, like in preparation of a nuclear attack or something.  I suggest you do the same.  You never know.

Ingredients:
1 c Butter, softened
1/2 c Sugar
1 c Brown Sugar
2 Eggs
1 tsp Vanilla Extract
1 1/2 c Flour
1 tsp Baking Soda
1/4 tsp Allspice
1/2 tsp Salt
3 c Oats
1 c Dried Cranberries
1 c White Chocolate Chips

Directions:
Preheat oven to 350. Cream together the butter and sugars. Add eggs, one at a time, and vanilla extract. Stir just until incorporated. In a medium bowl, whisk together the flour, baking soda, allspice, and salt. Slowly add these combined dry ingredients to the butter mixture, mixing just until well-combined. Stir in the cranberries and white chocolate chips.

Split the dough evenly between two ungreased 8″ or 9″ round metal cake pans.  Bake about 20-25 minutes, until the edges are nicely browned.  Let them cool in the pans.  Run a knife around the edges to loosen any parts that may want to stay put, then turn the cookie out onto your counter to cut into cute wedges like a pizza (if needed, refer to elegantly-staged representation taken by actual professional food photographer displayed above).

Yield: 16 large wedges

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