Description
These White Chocolate Oatmeal Cranberry Cookies combine the chewy texture of rolled oats with the sweet bursts of white chocolate and tart dried cranberries, creating a deliciously balanced treat. Perfectly soft and slightly crisp around the edges, these cookies are easy to make and ideal 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 to prepare for baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until well combined, incorporating moisture and flavor into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Gradually fold this into the wet ingredients, taking care not to overmix to keep cookies tender.
- Add Chips and Cranberries: Gently fold in the white chocolate chips and dried cranberries until they’re evenly distributed 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.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, which helps them set properly.
Notes
- For chewier cookies, slightly underbake and allow to cool on the sheet.
- Store cookies in an airtight container for up to one week.
- Can substitute white chocolate chips with regular or dark chocolate if desired.
- Ensure butter is softened, not melted, for proper creaming.
- Dried cranberries can be swapped for raisins or chopped dried cherries.
