Description

Delight in the classic combination of chewy oats, tangy dried cranberries, and sweet white chocolate chips in these irresistibly soft and flavorful White Chocolate Oatmeal Cranberry Cookies. Perfect for a cozy snack or sharing with friends and family, these cookies balance a hint of cinnamon spice with a buttery base, resulting in a treat that’s both comforting and delicious.

Ingredients

Main Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then mix in the vanilla extract for flavor depth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and keep cookies tender.
Add Oats, Cranberries, and White Chocolate: Stir in the old-fashioned oats, dried cranberries, and white chocolate chips until the ingredients are evenly distributed throughout the dough.
Shape and Bake: Drop spoonfuls of dough—approximately 2 tablespoons each—onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes or until the edges turn lightly golden.
Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.

Notes

For chewier cookies, slightly underbake by removing them from the oven when the centers still look soft.
Ensure butter is softened to room temperature to help with creaming.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Old-fashioned oats are preferred for texture; avoid instant oats which can make cookies too soft.
Can substitute dried cherries for cranberries for a different fruity twist.
For a dairy-free version, replace butter with a plant-based margarine and use dairy-free white chocolate chips.