Cranberry White Chocolate Oatmeal Cookies
Servings:
18 Cookies
prep time:
50 mins
cook time:
14 mins
Total time:
1 hour 4 mins
Ingredients
For the cookies
-
Vermont Creamery Unsalted Cultured Butter
1 cup
-
¾ cup dark brown sugar + 2 tablespoons, divided
-
¼ cup granulated sugar + 2 tablespoons, divided
-
2 eggs, at room temperature
-
2 cups cranberries, fresh or frozen, roughly chopped
-
2 tablespoons maple syrup
-
1 tablespoon vanilla extract
-
¾ teaspoon salt
-
1 ½ cups all-purpose flour
-
½ teaspoon ground cinnamon
-
¼ teaspoon grated nutmeg
-
1 ½ teaspoon baking soda
-
2 cups rolled oats
-
8 ounces coarsely chopped white chocolate or white chocolate chips (about 1 1/4 cups)
-
flaky salt for topping
For the filling (optional)
-
Vermont Creamery Mascarpone, room temperature
8 ounces
-
Vermont Creamery Unsalted Cultured Butter, room temperature
1 cup
-
2 cups confectioners' sugar
-
¼ teaspoon salt
-
2 teaspoons vanilla extract
-
⅓ cup whole-berry cranberry sauce, homemade or canned
Directions
- Toss cranberries in medium bowl with 2 tablespoons brown sugar, 2 tablespoons granulated sugar, maple syrup, vanilla, and a pinch of salt and set aside to macerate while you prep the dough.
- In large mixing bowl, combine butter with remaining sugars and beat until fluffy, about 2 minutes. Add eggs and beat until fully combined.
- In large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Beat into butter mixture until just combined, then fold in oats, cranberries (with all their juices), and white chocolate.
- Refrigerate cookie dough for at least a half hour and up to overnight.
- When ready to bake cookies, adjust oven racks to upper- and lower-middle positions and heat the oven to 375 F. Scoop out about 2 tablespoons of dough, onto parchment-lined baking sheets, spaced 2-3 inches apart, and you should be able to fit 6-8 balls on each sheet.
- Transfer to oven and bake, in two batches until edges are golden brown, 10 to 14 minutes, rotating halfway through. Remove from oven, transfer to wire rack and let cool.
To make the filling:
- In large bowl of stand mixer fitted with whisk attachment or using hand mixer, beat mascarpone and butter together until smooth and creamy, about 2 minutes. Add vanilla extract, salt, and powdered sugar, scraping down sides of bowl and whip to combine until light and fluffy, about 2 minutes more. Add cranberry sauce and whip for an additional 30 seconds, until just incorporated, do not over beat.
- Refrigerate filling until it firms up enough to spread but doesn’t completely solidify, 10 to 30 minutes.
to assemble the cookie sandwiches:
- Spread 1 tablespoon of frosting on flat side of one cookie, then sandwich another cookie and repeat. Serve immediately or refrigerate for up to 3 days before serving or freeze for up to 1 month.
