White Chocolate Cranberry Oatmeal Cookies
These chewy White Chocolate Cranberry Oatmeal Cookies combine tart cranberries and creamy white chocolate for a delightful treat perfect for gatherings.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure the butter is well-softened for easier mixing.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour Consider substituting with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- In another bowl, whisk together the oats, flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the white chocolate chips and dried cranberries, ensuring they are evenly distributed.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving space between each cookie since they will spread while baking.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown, and the centers look slightly undercooked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes before enjoying.