Description
Delight in these chewy White Chocolate Oatmeal Cranberry Cookies, perfectly blending the sweetness of white chocolate chips, the tartness of dried cranberries, and the wholesome texture of rolled oats. This classic American dessert is ideal for holiday gatherings or any cozy treat time.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of the leavening and spices.
- Mix Dry into Wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Oats and Add-ins: Carefully fold in the rolled oats, dried cranberries, and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop and Space Dough: Use a rounded tablespoon to scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the cookie edges turn golden and the centers are set without being overbaked.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet as they cool.
- You can substitute dried cherries for the cranberries or mix both for an interesting flavor twist.
