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White Chocolate Oatmeal Cranberry Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 76 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these chewy and flavorful White Chocolate Oatmeal Cranberry Cookies, combining the sweetness of white chocolate chips with the tartness of dried cranberries, all nestled in a hearty blend of oats and flour. Perfect for a comforting treat or sharing with friends and family.

Ingredients

Dry Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract

Add-ins

  • 1 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, providing a tender texture to the cookies.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, which helps bind the ingredients and add flavor depth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt to evenly distribute leavening and seasoning.
  5. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, taking care not to overmix to maintain a tender crumb in the final cookies.
  6. Add White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries to evenly distribute their sweetness and tartness throughout the dough.
  7. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  8. Bake: Bake for 10-12 minutes or until the edges of the cookies are golden brown, but the centers still appear slightly underbaked to keep the cookies soft and chewy.
  9. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely before serving.

Notes

  • Use old-fashioned rolled oats for the best chewy texture; quick oats may result in a softer cookie.
  • If you prefer, substitute white chocolate chips with semi-sweet or milk chocolate chips for a different flavor profile.
  • To keep cookies soft longer, store them in an airtight container at room temperature.
  • For a nuttier flavor, consider adding 1/2 cup chopped pecans or walnuts.
  • If dried cranberries are too tart, soak them in warm water for 5 minutes before adding to soften their texture.

Find it online: https://slsrecipes.com/white-chocolate-oatmeal-cranberry-cookies-recipe/