i LOVE oatmeal cookies. the texture is JUST right, gooey, yet firm, and perfectly chewy. the only thing that can make them better is no raisins (just my personal opinion–or add craisins instead of those pruny things) and a nice fluffy layer of white frosting in between. WHOOPIE PIE WHATT??! today we have white chocolate oatmeal cookies for your munching pleasure.
enter the lovely leslie grow:
For the last 4 months, I have patiently waited for Beatrice Peltre’s cookbook of latartinegourmande.com to be reprinted, after she sold out insanely fast after her initial release in February 2012. It’s finally here!!! It finally came and my anxiety can be put to rest. Who doesn’t love her?! Her food is simply out of this world and her photography is absolutely stunning. If you haven’t got a copy yet, it’s an absolute must have!
I thought it would only be right to do a post on a recipe from her cookbook. I have been craving, and I mean CRAVING, cookies. Why? Not sure, but once I saw the Oatmeal Cookies with White Chocolate and Cranberries, I knew that was exactly what I was going to make. Milk and cookies is always a nice treat, especially when they are healthy (without the cardboard taste of ‘healthy’ store bought cookies).
Since I’m not vegan (but slowly working that way), I don’t have all the vegan flours that she uses, so I adapted to what I have in my pantry. They came out a bit dense, more like a dry granola bar, but the flavors were still harmonious and exquisite.
Note: The (*) is where I made my substitutions.
Oatmeal Cookies with White Chocolate & Cranberries
yield: 18 cookies
Prep time: 15 min., Bake time: 15min.
For the (*) ingredients, I substituted ½ Cup whole-wheat flour and ½ Cup all-purpose flour for the flours, and sea salt for fleur de sel.
* ½ Cup quinoa flour
* ¼ Cup millet flour
* ¼ Cup brown rice flour
½ Cup rolled oats or quinoa flakes
½ tsp. baking soda
*¼ tsp. fleur de sel
8 Tbsp. unsalted butter, softened
2/3 Cup packed light brown sugar
1 small egg
1 tsp. pure vanilla extract
¾ Cup slivered almonds or coarsely chopped walnuts
¾ Cup coarsely chopped white chocolate
½ Cup dried cranberries
Preheat oven to 375ºF. Line 2 baking sheets with parchment paper. Set aside.
In a small mixing bowl, combine flours, rolled oats, baking soda, fleur de sel. Set aside.
In a large bowl (or bowl of stand mixer), beat the butter with the sugar until light and pale in color. Stir in the egg until well incorporated, then add vanilla. Slowly stir in the flour mixture; mix until just incorporated. Fold in the nuts, white chocolate, and cranberries.
Drop heaping tablespoons of batter onto the baking sheets, making sure to leave 2-inch space between the cookies, as they spread slightly while cooking. Place in the oven and bake for 14 minutes, rotating halfway through. Bake until cookies are light golden in color. Remove from the oven and, using a spatula, transfer immediately to a cooling rack. The cookies will firm up while cooling. Keep them in an airtight container for up to 1 week.