- 2 1/2 cups King Arthur unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) softened butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups rolled or steel cut oats
- 1 cup raisins
- 1 package white chocolate chips
- 1 cup walnuts, toasted, optional
What could more comforting and tasty than Oatmeal Raisin Cookies? How about Oatmeal Raisin Cookies dipped in white chocolate? Tomorrow our home will be filled with Ignite’s Servant Team, a group of college students my son, Nathaniel, leads at Campbell University. These cookies are great because they can be made a day ahead or even frozen and taken out the day you want to eat them! Who will you make these cookies for?
Preheat your oven to 375 degrees. Sift together flour, baking soda and salt.
In a mixing bowl, beat butter, sugars, eggs and pure vanilla extract until smooth.
Add dry mixture to wet ingredients. Blend well. Add raw oats. Stir until well blended. Stir in cranberries, chips and dried fruit and nuts. With your hands, roll cookie dough into 1-inch balls. Place 2″ apart on greased cookie sheet. Bake for 12 minutes. Let stand for 1 minute.
Tip: With most cookies, do not cook them all the way through. Cookies will continue to harden once they are taken out of the oven. This is the secret to the perfect cookie!
Mmm, that white chocolate coating would really take these up a notch. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html
Hi Lisa! Let me just say how happy I am for your visit. I looked at your site and I can’t wait to try your Key Lime Pound Cake! I’m on it! You are correct; the white chocolate DID take these cookies over the top. I think it was our guests’ favorite dessert of the night! Having such a large crowd, the small finger food desserts were easier to eat. I made brownies, Biscotti and the cookies. I’ll be sure to frequent your blog. Be sure to facebook my Cooking with Elise; there I will be sure to post a link to your blog…happy baking!
We don’t have King Arthur flout in Greece. I hope that the greek “alatini” flour is ok too. I will try it.
Hello! although I LOVE Greek food I have never used “alatin” flour before. The King Arthur flour is a basic white flour that is unbleached! Hope tat helps! Happy baking!