Description
Delightfully chewy White Chocolate Cranberry Oatmeal Cookies combining the sweetness of white chocolate chips, the tartness of dried cranberries, and hearty old-fashioned oats. Perfectly balanced with cinnamon and a tender, buttery base, these cookies are a tasty treat ideal for sharing or enjoying as a comforting snack.
Ingredients
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
- 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) and line two baking sheets with parchment paper to prevent 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, approximately 2-3 minutes. This creates a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then 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. This ensures the leavening and spices are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in Oats and Mix-ins: Gently fold in the rolled oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough.
- Portion Dough: Using a tablespoon measure, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and centers appear set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them finish setting perfectly.
Notes
- For chewier cookies, slightly underbake by removing them at 10 minutes.
- You can substitute dried cherries or raisins for cranberries if preferred.
- Ensure butter is softened, not melted, for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—store dough balls in the freezer and bake straight from frozen, adding 2-3 minutes to baking time.
