Description
These white chocolate oatmeal cranberry cookies are soft, chewy, and packed with tart dried cranberries and sweet white chocolate chips. With a hint of cinnamon and the heartiness of oats, they make the perfect holiday treat or anytime snack.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) 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
Add-ins
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract to add flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Stir in Oats, Cranberries, and Chocolate Chips: Fold the old-fashioned oats, dried cranberries, and white chocolate chips into the dough, ensuring even distribution for balanced texture and flavor in every bite.
- Scoop Dough onto Baking Sheets: Use a tablespoon or cookie scoop to place dollops of dough on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and cookie centers are set but still slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their chewy texture.
Notes
- For chewier cookies, slightly underbake them and allow to finish setting on the baking sheet.
- Substitute raisins or chopped nuts for the cranberries to vary flavor and texture.
- Add orange zest to the dough for an extra bright, citrusy note.
