Description
Delight in these chewy White Chocolate Cranberry Oatmeal Cookies that perfectly balance sweet white chocolate and tart dried cranberries with hearty oats for a flavorful and satisfying treat. Easy to make and baked to golden perfection, these cookies are ideal for snacks, gatherings, or a delicious dessert.
Ingredients
Scale
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
Add-ins
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for 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, which should take about 2-3 minutes using a mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to evenly distribute the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly mix these dry components.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing and ensure a tender cookie texture.
- Add Oats and Mix-ins: Fold in the rolled oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set, indicating perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, which helps them firm up and retain their shape.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Use parchment paper or silicone baking mats to prevent cookies from sticking to baking sheets.
- If dried cranberries are very dry, soaking them briefly in warm water and draining before adding will plump them up without adding extra moisture.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
