Growing up, I loathed oatmeal cookies. I avoided them because of the dreaded raisins. I stuck firmly to chocolate chip cookies and Oreos my entire life until I learned to bake. Then I realized I didn’t need to put raisins in oatmeal cookies, and then they were actually rather tasty. Of course, I added white chocolate chips instead and eventually dried cranberries. I’m sure some of you may be thinking dried cranberries are a just hop, skip and jump away from raisins, but I beg to differ. I’m stubborn that way.
These cookies are so easy to put together. When I found out my new neighbors were moving in, I slapped a batch together and brought them over just as the last box crossed the threshold. They’re light, crispy around the edges and chewy in the middle. The combination of white chocolate chips and cranberries is pleasant on your taste buds, and the potato chips add just the right amount of salt.
It’s certainly a departure from the classic cookies you’ve grown up with, but I have a feeling you’ll enjoy them nonetheless. Happy baking!
Jazzed-Up Oatmeal Cookies Adapted from Smitten Kitchen Makes 18 to 20 cookies
1 cup all-purpose flour
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. table salt
13 Tbsp. unsalted butter, slightly softened
¾ cup sugar
¼ cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 cups old-fashioned rolled oats
1 cup (6 oz.) white chocolate chips
1 cup dried cranberries
1 cup crushed potato chips, divided
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.
• Whisk together the flour, baking powder, baking soda and table salt in a medium bowl.
• In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Scrape down the bowl with a rubber spatula, then add the egg and vanilla extract and beat until incorporated.
• Gradually add the dry ingredients and mix until just incorporated and smooth.
• Stir in the oats, white chocolate chips, cranberries and half of the potato chips.
• Divide the dough into equal portions of your preferred size cookie. Roll the dough between your palms into balls, then place them on about 2½ inches apart on the lined baking sheets. Using your fingertips, gently press down each ball to a ¾-inch thickness.
• Evenly divide the remaining crushed potato chips over the top of the cookies and press them in gently.
• Bake until the cookies are deep golden brown, 13 to 16 minutes, rotating the baking sheet halfway through.
• Cool completely before noshing.
This article appears in August 2013.
