Toasted White Chocolate Strawberry Oatmeal Cookies.

This is a guest-posting for Frosting For the Cause, but I wanted to keep it here for my own records as well. :-)


Sweet-on-sweet-on-sweet, I say. That’s what these fruity cookies are, and I’d love to share them with you! :-)

White Chocolate Strawberry Oatmeal Cookies.

Last year, I entered and won a cookie-baking contest (my first gutsy endeavor!) with these White Chocolate Turtle Cookies, and I was thrilled to beans! From the moment I left the venue, I began dreaming about my entry for the following year. I wanted this year’s cookie to be different enough that the judges, if the same, wouldn’t immediately recognize my entry and toss the cookies out of the competition…

Sadly, that’s exactly what happened still. However, a judge did pull me aside and let me know that my cookies were the clear winner in the contest, even if I wasn’t allowed to “compete” as the previous winner. And the cookies were so well-received that I ended up baking two more batches in the next few days to give out to friends! In my heart, I consider that a win also! :-)

White Chocolate Strawberry Oatmeal Cookies.

Toasted White Chocolate Strawberry Oatmeal Cookies
(recipe by Nicole Cleghorn)

  • 1 cup shortening
  • 2 cups brown sugar, firmly packed
  • 3 eggs, lightly beaten
  • 1 cup sour milk*
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 2 cups quick oats
  • 3 cups shredded coconut, divided
  • 1-1/3 cups white chocolate chips
  • 3/4 cup strawberry preserves
  • 5 squares (ounces) white chocolate

 

* Sour milk: if you have old, soured milk (beginning to curdle), please use it. However, most people (myself included!) don’t keep bad milk, and you may need to make some just for this recipe. To do that, measure 1 even cup of milk, and add to it 1 tsp. of either vinegar (my choice) or lemon juice. Stir a bit, and allow to sit for 15 minutes or until milk begins to curdle.

Preheat oven to 350°. Line baking sheets with nonstick mats or parchment paper. In a small bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.

In a large bowl, cream together the shortening and brown sugar until light and fluffy. Add the eggs, beating very well. Stir in the vanilla and sour milk; mix well. The mixture will be quite runny. In two additions, add the flour mixture to the creamed mixture; mix until well-combined. Stir in the oatmeal, and then the coconut and white chocolate chips. Using a 2” scoop, drop batter onto prepared baking sheets. (It will be a runny batter!)

Bake cookies for 11-13 minutes or until light-golden brown. Immediately after removing from oven, use a deep-set spoon to carefully press a “well” into the center of each hot cookie. Allow cookies to cool for 5 minutes before removing to a wire rack to cool completely.

To toast coconut, preheat oven to 300°. Spread remaining coconut on shallow nonstick metal baking sheet; bake for 5 minutes and stir well. Continue baking, checking and stirring every 2 minutes until coconut is golden brown and crispy. Allow coconut to cool before using.

Use a teaspoon to measure and fill each cookie “well” with strawberry preserves. Melt white chocolate squares according to package directions, and drizzle over filled cookies. Top with toasted coconut. Allow cookies to set until chocolate firms up again, and serve.

Yield: 5 dozen cookies

And that’s it! I do hope you’ll give these cookies a try, maybe even more than once! (I joke at that because it took me THREE attempts to get all the ingredients in the dough to correct proportions to make the cookies when I was creating them! ;-) )

White Chocolate Strawberry Oatmeal Cookies.

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.

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