Soft and chewy Cranberry Oatmeal Bundles were a fabulous hit when left in the faculty lounge before Christmas. The assistant principal said it was his kryptonite A fellow team member kept coming back saying he wasn’t sure he liked them or not, on his fourth trip to the stash. A sweet Para, Brenda, has asked repeatedly for the recipe that I kept saying will be on the blog soon. Better late than never! Here it is!
Let’s start by whisking together the dry ingredients.
Cream the softened butter with the sugars until creamy.
Blend in the eggs.
Add the dry ingredients and blend well.
Toss together the additions you choose to use in a large bowl capable of holding all this plus the batter. Here, we used coconut, Craisins, pecans and white chocolate chips.
Scoop the dough on top of the yummy additions and mix with a wooden spoon until evenly distributed throughout the batter.
Perfect! Now you can chill it covered in the fridge for about an hour or, if it’s going to be longer before you get to it, place it in a large Ziploc bag until ready to make.
Are you ready to scoop and make some cookies?
Place them about 2 inches apart on parchment paper.
After baking for 12-14 minutes, allow pan to cool on rack briefly. Remove from pan to rack to cool rest of the way.
Don’t forget to have a glass of milk on the side so you can eat a couple while they are still warm!
This made a large batch so if you need to make something sweet to share with a crowd, a cookie swap or exchange, this will become your go to recipe. Ingredients could vary based upon your liking or what’s available in your pantry. (P.S. Santa loves these!) Heck, I’ve even warmed up a couple and called it breakfast. I mean, oatmeal, nuts, cranberries…. Isn’t that like a bowl of oatmeal ?
Prep time:
Cook time:
Total time:
Serves: 5 dozen
- 2 c. all-purpose flour(2¼ c White Lily)
- 2 t. baking soda
- 1 t. cinnamon
- ½ t. Kosher salt
- 1 c. unsalted butter, softened
- 1 c. dark brown sugar
- ⅔ c. turbinado sugar(Sugar in the Raw)
- 2 large eggs plus one egg yolk
- 1 T. vanilla
- 2 c. old-fashioned oats
- 12 oz. semi-sweet or white chocolate chips
- 1-1/2 c. coconut, sweetened
- 1 c. pecan chips
- 1 c. Craisins
- Whisk dry ingredients together in a medium bowl.
- In a large mixing bowl, cream together the butter and sugars.
- Add in eggs and vanilla and mix until well until light an fluffy.
- Slowly mix in the dry ingredients; blend well.
- In another bowl, combine the additions to distribute evenly.
- Incorporate them within batter with a wooden spoon.
- Drop onto parchment paper with cookie scoop.
- Bake at 350 degrees for about 12-14 minutes.
- Depending on the size of your scoop, the yield could vary.
