Delightfully chewy and flavorful, these White Chocolate Oatmeal Cranberry Cookies combine the sweetness of white chocolate chips with the tartness of dried cranberries, all nestled in hearty rolled oats and a hint of cinnamon.
Total Time:32 minutes
Yield:24 cookies
Ingredients
Wet Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Dry Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups rolled 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 prevent sticking.
Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for your cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to infuse flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt for even distribution of leavening and spices.
Mix Dry Into Wet: Gradually add the dry ingredient mixture into the butter and sugar mixture, stirring until just combined without overmixing to keep the cookies tender.
Fold in Oats, Cranberries, and White Chocolate: Stir in the rolled oats, dried cranberries, and white chocolate chips until evenly distributed throughout the dough.
Portion Dough: Using a spoon, drop equal-sized spoonfuls of dough onto the prepared baking sheets, spacing them to allow room for spreading.
Bake: Bake in the preheated oven for 12 minutes or until the edges turn golden brown but centers remain soft.
Cool: Allow cookies to cool on the baking sheets for a few minutes; then transfer them to wire racks to cool completely, ensuring the cookies set and maintain their shape.
Notes
For softer cookies, slightly underbake them and allow to cool on the baking sheet.
Substitute dried cherries or raisins if cranberries are unavailable for a different fruity flavor.
You can use white chocolate chunks instead of chips to get gooier pockets of chocolate.
Ensure butter is softened at room temperature for easier creaming with sugars.
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
