Soft Oatmeal Cookies with Craisins and White Chocolate Chips
The only problem with this recipe, is that I cannot stop eating them. I make them one day, and by morning they're gone. Each cookie has it's own unique flavor depending on what proportion of craisins and white chocolate end up in it. The thick little gobs are soft and gooey in the middle with slightly crisp edges which makes for a delicious texture when you taste them. Cinnamon and white chocolate is one of my favorite combinations, but with the hints of fruit it becomes irresistible.
This recipe was fantastic just as it was, but I decided to add one cup of white chocolate chips and one cup craisins. Be sure to make the dough balls the size of a walnut. When they get closer to golf ball sized, they either don't cook all the way through or they get to dark. Walnut sized makes 'em just right. There is also no need to flatten the cookies with a fork, if you leave them in little balls, you'll get a thicker and chewier cookie.