Description
Delight in these chewy and flavorful White Chocolate Oatmeal Cranberry Cookies that combine the wholesome texture of rolled oats with the sweetness of white chocolate chips and tangy dried cranberries. Perfectly baked to golden edges with soft centers, these cookies make a delicious treat for any occasion.
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
Add-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.
- Cream Butter and Sugars: In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg and vanilla extract until you achieve a uniform mixture.
- Combine Dry Ingredients: In another bowl, whisk together flour, oats, baking soda, and salt.
- Mix Dry into Wet: Gradually fold the dry ingredient mixture into the wet ingredients carefully without overmixing to maintain the cookie’s softness.
- Add White Chocolate and Cranberries: Gently fold in white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes, or until the edges turn golden brown but the centers remain slightly underbaked for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Use parchment paper to prevent sticking and ensure even baking.
- Do not overmix the dough to keep the cookies tender.
- For softer cookies, reduce bake time slightly; for crunchier cookies, add an extra minute or two.
- Store cookies in an airtight container at room temperature for up to 5 days.
- White chocolate chips can be substituted with dark or milk chocolate chips if preferred.
