Description
Deliciously chewy White Chocolate Cranberry Oatmeal Cookies made with a perfect blend of oats, dried cranberries, and creamy white chocolate chips. These cookies are lightly spiced with cinnamon, offering a sweet and tangy treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookies from sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate air and create a smooth batter. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Oats and Add-ins: Fold in the rolled oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, reduce baking time by 1-2 minutes slightly.
- Ensure butter is properly softened to cream well with sugars.
- Dried cranberries can be substituted with raisins or chopped dried cherries for variation.
- Store cookies in an airtight container at room temperature for up to a week.
- Chilling dough for 30 minutes before baking can help prevent excessive spreading.
