Description
These White Chocolate Cranberry Oatmeal Cookies are the perfect blend of sweet white chocolate, tart cranberries, and hearty oats. They are chewy, flavorful, and make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together 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 add the vanilla extract and mix until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Incorporate Mix-ins: Fold in the oats, dried cranberries, and white chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and 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.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the pan.
- You can also add chopped pecans or walnuts for extra crunch.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
