Description
Delight in these chewy and flavorful White Chocolate Oatmeal Cranberry Cookies, combining the tartness of dried cranberries with the sweet creaminess of white chocolate chips for a perfect snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Mix-ins
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture becomes light, creamy, and fluffy, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Mix in the large egg and vanilla extract until the ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Fold Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, gently folding until just combined to avoid overmixing which can make the cookies tough.
- Add White Chocolate Chips and Cranberries: Carefully fold in the white chocolate chips and dried cranberries to evenly disperse them throughout the dough.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to wire racks to cool completely.
Notes
- For chewier cookies, slightly underbake and allow them to finish cooking on the baking sheet.
- Ensure butter is softened to room temperature for easier creaming.
- You can substitute dried cranberries with raisins or chopped dried cherries if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding 1/2 cup chopped nuts like walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American