Description
These White Chocolate Oatmeal Cranberry Cookies combine chewy oats, sweet white chocolate chips, and tart dried cranberries for a delightful cookie experience. Perfectly balanced in sweetness with a hint of vanilla and a tender texture, these cookies are easy to make and great for sharing.
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 prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt to evenly distribute the leavening and seasonings.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture carefully, avoiding overmixing to keep the cookies tender.
- Add White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries, ensuring they are evenly incorporated throughout the dough.
- Form Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 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. This helps them set and firm up without breaking.
Notes
- Use old-fashioned rolled oats for the best texture; quick oats may yield a different consistency.
- For softer cookies, do not overbake and remove them when the centers still look slightly underdone.
- Substitute almond or soy butter for unsalted butter for a dairy-free version, but texture may vary.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adding a pinch of cinnamon can enhance the flavor if desired.
