Oatmeal White Chocolate-Chunk Cookies with Spicy Spiked Cranberries
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Oatmeal White Chocolate-Chunk Cookies with Spicy Spiked Cranberries. I made these using an ice cream scoop - great idea Scott! These are serious cookies!
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1 cup dried cranberries
6 tablespoons Scotch whiskey
1 teaspoon habanero chile powder
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, slightly softened
1/2 cup vegetable shortening
1 cup brown sugar
1/4 cup sugar
1 egg
3 tablespoons light corn syrup
2 cups white chocolate chunks
3 cups old-fashioned rolled oats
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- Place the cranberries, whiskey and chile powder in a small saucepan and bring to a boil.
- Remove from heat, cover, and allow to sit for at least 20 minutes or until the cranberries have absorbed most of the liquid. Set cranberries aside.
Preheat the oven to 350 degrees.
- Prepare several baking sheets with cooking spray or butter.
- Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Use a mixer to beat the butter, shortening and both sugars on medium speed for 2 minutes.
- Add the egg and corn syrup and beat until fluffy. Beat in the flour mixture a little bit at a time. Stir in the oats, cranberries and chocolate.
- Refrigerate the batter for at least 30 minutes.
- Drop the dough using an ice cream spoon, placing balls of dough onto the baking sheets, spaced about 5 dollops per sheet..
- Flatten each ball slightly with the back of a spoon.
- Bake the cookies, one sheet at time, for about 20 minutes or until the edges are golden.
- Transfer the cookies to a cooling rack, and allow to cool for 15 minutes. Serve or store in an airtight container for up to 2 weeks.
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