Description
These White Chocolate Cranberry Oatmeal Cookies are a delightful combination of sweet white chocolate, tart cranberries, and hearty oats, creating a chewy and flavorful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in Mix-Ins: Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nuttier flavor, add 1/2 cup chopped pecans or walnuts.
- If using quick oats, the texture will be slightly less chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
