Description
These White Chocolate Cranberry Oatmeal Cookies are a delightful treat perfect for the holiday season. They are chewy, sweet, and packed with a combination of white chocolate, tart cranberries, and hearty oats.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Mix-Ins: Stir in the oats, dried cranberries, and white chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 10–12 minutes until golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, soak the dried cranberries in warm water for 10 minutes before adding.
- You can swap in chopped nuts or dark chocolate chips if desired.
