First, please forgive me for the offset color coordination of these photos. My camera... it defeats me sometimes, and adds weird reflections of other colored objects to my cookies when picture taking time comes around. It's not a very cooperative camera. But that's okay. It knows if it ticks me off too much it'll sit in its little dark corner in my drawer until it learns its lesson. Or until I have to use it again.
I'll admit it's usually the later. But whatever. It doesn't need to know that.
I've got this recent obsession with small little bite-sized cookies... which is awfully weird because I've been craving the opposite. But I just can't help but love how easy they come together and can be packaged and sent off as gifts or other. These little oatmeal bites are exactly what I'm talking about. They get their softness from the 1/4 cup of yogurt that replaces 1/4 cup of butter in the original recipe, a lightness from whisking an egg white in replace of a whole egg, a chewyness from the oatmeal bits and craisins and a slight crunch from the white chocolate chips that heavily stud every piece like little yummy jewels.
I just love it. I really do. And look how festive they are. Come on. The only dangerous thing about these cookies is the fact that anything easily popped inside the mouth will be gone in about... 10 seconds? Okay. I'll give you the benefit of the doubt... 15 seconds.
If you're looking for an easy way to whip up some easy package cookies that will stay moist and satisfy the sweet tooth in your life, then make these. Not only are they incredibly seasonal, but come on... Cuteness factor is out the door here. Don't deny it.
Cranberry and White Choco Chip Oatmeal Bites
1/4 cup butter, softened
scant 1/4 cup plain, non-fat yogurt
2/3 cup brown sugar
1/4 cup granulated sugar (*See footnote)
1 large egg
1 large egg white, briefly whisked
1 1/2 cup all-purpose flour
1 1/2 cup oatmeal, quick-cooking or rolled (I used quick cooking since its what I had on hand)
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 6oz package sweetened dried cranberries
2/3 cup white chocolate chunks or chips (or 4oz, chopped)
1. Beat butter, yogurt and sugars* together. Mixture should not look light and fluffy but will be a little more on the liquidy looking side. That's okay. Add eggs one at a time, mixing well.
2. Combine oats, flour, nutmeg, baking soda and salt together in a separate bowl. Add to butter mixture in several additions, mixing well after each addition (don't skip this step!)
3. Stir in dried cranberries and white chocolate. Dough should be sticky. If dough seems too wet, mix in another 1/4 cup of flour.
4. Divide dough into 2 separate balls and cover them in plastic wrap or foil. Refrigerate for at least 2-3 hours.
5. Preheat your oven to 375
6. Drop by rounded teaspoonfulls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown on the bottom and slightly set on top. Remove from sheets and cool on wire wrack. Makes about 2 1/2 dozen.
*Footnote: These are a little on the sweet side, so if you want you can probably only use 1 tablespoon of granulated sugar in replace of the 1/4 cup, or just forget the sugar entirely. The only reason why I added 1/4 cup of sugar was to cut the tartness of the plain nonfat yogurt which has a slight tang to it that I was scared wouldn't balance out with the brown sugar. So if you want, just cut the 1/4 cup out or just use a tablespoon if you're paranoid.