Description
Deliciously chewy White Chocolate Oatmeal Cranberry Cookies combining the sweetness of white chocolate and the tartness of dried cranberries in a soft, cinnamon-spiced oat cookie base. Perfect for a cozy snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Add-ins
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a smooth base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated. Then mix in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined to avoid overmixing.
- Add Oats, Cranberries, and Chocolate Chips: Stir in the old-fashioned oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Drop spoonfuls of dough about 2 tablespoons each onto the prepared baking sheets. Space them approximately 2 inches apart to allow room for spreading. Bake for 10-12 minutes or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- For chewier cookies, slightly underbake them and allow to cool on the baking sheet.
- You can substitute dried cherries or raisins for cranberries if desired.
- Ensure butter is softened to room temperature for easier creaming.
- Store cookies in an airtight container at room temperature for up to one week.
- To freeze, place baked cookies in an airtight container and freeze for up to 3 months.
