Description
These White Chocolate Oatmeal Cranberry Cookies are the perfect blend of tart cranberries, creamy white chocolate, and hearty oats. A delightful treat for any occasion, they’re easy to make and loved by all.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 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.
- Cream Butter and Sugar: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this to the wet mixture until just combined.
- Add Oats, Cranberries, and Chocolate: Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
- Scoop and Bake: Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough before baking can help the cookies hold their shape and prevent spreading.
- Make sure to use old-fashioned oats for the best texture.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21 g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg