Have you ever tried baking cookies at home? Did you know that baking cookies is so quick and easy that you will never want to buy a pack of cookies from the store ever again? Although I consider myself a ‘cake’ person, I find that I enjoy baking cookies since the time required to bake a batch is minimal compared to baking a cake. And in that minimal amount of time, there is this warm, inviting aroma of butter and sugar with hints of vanilla or other spices that fills the air. D-I-V-I-N-E is the only way to describe it! If you don’t know what I am talking about, you HAVE to bake some… RIGHT NOW!!
The usual cranberry white choco-chip cookies do not have oatmeal in them, but I find that oatmeal gives the cookies an interesting texture. These cookies turned out soft and chewy, with the tang and sweetness of cranberries, combined with the ‘melt-in-your-mouth’ goodness of white chocolate.
Eggless Oatmeal Cranberry White Choco-Chip Cookies
- Unsalted Butter (softened) – 1/4 cup + 3 tablespoon
- Brown Sugar – 1/2 cup
- Granulated Sugar – 1/4 cup
- Ener-g Egg Replacer – to replace 1 egg
- Vanilla extract – 1/2 teaspoon
- All Purpose Flour/Maida – 3/4 cup
- Baking Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Old-fashioned or Instant Oats – 3/4 cup
- Dried Cranberries – 1/2 cup
- White Choco-Chips – 1/4 cup
- Soak the dried cranberries in hot water for 15 minutes.
- Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar until creamy. You could do this by hand, or use an electric mixer to quicken the process.
- Prepare the egg replacer as per package instructions and add it to the butter – sugar mixture. Add in the vanilla extract too and mix well.
- Next, add the flour, baking soda, salt to give it a good stir.
- Drain the cranberries (discard the water), and add them to the dough. Also add in the oats and white choco-chips and fold them into the dough.
- Scoop out the cookie dough using a tablespoon. Place the scooped dough on the baking sheet around 2 inches apart since the dough tends to spread a little.
- Bake for 10 to 12 minutes, or until the sides have turned golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a minute. After a minute, transfer them to a cooling rack to cool completely.
- Once the cookies have cooled, store them in an air-tight container (for up to a week at room temperature).
Nutrition Per Serving*: Calories – 108; Fat – 4 grams; Protein – 1 gram; Carbs – 16 grams; Fiber – 1 gram
- The temperatures vary with each oven and hence the baking time might also vary. So you might want to try baking just 1 or 2 cookies first, just to get a fair idea of the required baking time. And keep an eye on the cookies after the 8th minute, making sure to check every minute or so. Though the original recipe said 8 to 10 minutes, my cookies needed 12 minutes to bake.
- These cookies will turn out to be sweet. If you think you won’t like the sweetness, start by adding lesser sugar and adjust according to your taste preference.
- This recipe is an adaptation of the Oatmeal Raisin Cookie recipe found on the box of Quaker Oats.
- *Nutritional information from MyFitnessPal