Description
Delight in these chewy and flavorful White Chocolate Oatmeal Cranberry Cookies, combining the sweetness of white chocolate with the tartness of cranberries. Perfectly spiced with cinnamon and baked to a golden perfection, these cookies make a wonderful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Add-ins
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then mix in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Add Oats, Cranberries, and Chocolate: Stir in the old-fashioned oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough, ensuring every bite has delicious bursts of flavor.
- Scoop and Bake: Drop spoonfuls of the cookie dough (approximately 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely, resulting in perfectly set cookies ready to enjoy.
Notes
- Use old-fashioned oats for the best texture; quick oats may make the cookies too soft.
- If you prefer a chewier cookie, slightly underbake by removing them a minute earlier.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nutty twist, add 1/2 cup chopped walnuts or pecans.
- Ensure butter is softened (not melted) for proper creaming and texture.
