Mrs. Fields Cranberry White Chocolate Cookies

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Mrs. Fields Cranberry White Chocolate Cookies

By Todd Wilbur

Cranberries, white chocolate chips, walnuts, and rolled oats come together and party on in this recreation of a cookie that's not only great for the holidays, but will also turn the regular days into something special. As with any proper Mrs. Fields cookie clone, this recipe produces cookies that seem slightly underdone when they come out of the oven. But when the cookies cool down, as cookies do, you will have created a couple dozen sweet, circular masterpieces of taste bud joy, with slightly crispy edges, and beautifully soft centers.

1 cup (2 sticks) butter, softened
1 1/2 cups light brown sugar
1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups chopped dried cranberries
1 cup chopped walnuts
3/4 cup white chocolate chips

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl cream together the butter, sugars, eggs, and vanilla with an electric mixer on high speed.

3. In another bowl, mix together the flour, oats, baking powder, baking soda, salt, and cinnamon.

4. Stir the dry ingredients into the wet stuff until blended. Stir in cranberries, walnuts, and white chocolate.

5. Spoon 1/4 cup portions 2 inches apart onto a non-stick surface (parchment paper, Silpat, or Release foil) on a baking sheet. Bake for 16 to 18 minutes or until edges of cookies are just beginning to brown --cookies will still be soft in the center. Allow cookies to sit for at least 15 minutes before serving.

Makes 2 dozen cookies.