The chocolate chip Levain cookie copycat recipe was so good that I wanted to play with it and see what other things I could come up with from my pantry. I bought a gigantic back of dried cranberries from Costco just for this reason.
I think making less than ten cookies from an entire batch of cookie dough really is the way to go. There’s something about sitting down and eating one hearty cookie that beats eating four cookies at a time.
Life is so different baking with two littles around since they’re constantly sitting by my side, asking me what I’m doing next, and asking if they can eat some cookie dough. The girls are truly such wonderful listeners and will wait patiently until I tell them they can eat a cookie. They’ve got this whole thing down.
White chocolate tends to be really sweet in desserts, so I was careful not to put too many in. The ratio was just right for these cookies. The key to these gigantic cookies is letting them sit once they’re out of the oven. It’s tempting to eat right away, but don’t do it! Trust me. Just wait.
Recipe adapted from A Bountiful Kitchen.
Levain Style Oatmeal Cranberry White Chocolate Chip Cookies
September 9, 2020
Ingredients
- 1 cup butter
- 1 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 1/2 cup Old Fashioned Oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Cream butter and both sugars.
- Add eggs and mix until smooth on low or medium low.
- Slowly stir in the flour, cornstarch, oats, baking soda, salt and cinnamon.
- Mix the cranberries and white chocolate chips in until just combined.
- Cover and refrigerate dough for at least an hour.
- Preheat oven to 425.
- Using a kitchen scale, measure out 6 oz portions, do not compact the dough or use a cookie scoop, the cookie is meant to have a rough shape! Stack the cookie high so it will still be thick after baking.
- Place the cookies on a cookie sheet or jelly roll pan 4-5 per sheet.
- Bake for 6-7 minutes or until the cookie is barely set and golden on top.
- Remove from oven and let sit for at least 30-60 minutes to allow the cookie to set up.
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