Description
These White Chocolate Cranberry Oatmeal Cookies are a delightful treat combining the chewy texture of oats with the tartness of dried cranberries and the creamy sweetness of white chocolate chips. Perfectly soft and slightly chewy, these cookies offer a balanced flavor that’s perfect for holiday baking or anytime you crave a comforting homemade cookie.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 8 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-Ins
- 1 cup dried cranberries
- 1/2 cup white chocolate chips (or more for extra chocolatey flavor)
Instructions
- Combine Dry Ingredients: Place the flour, rolled oats, baking soda, and salt in a medium bowl and mix thoroughly until all dry ingredients are well combined.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, white sugar, and light brown sugar until the mixture becomes pale and fluffy. Then, add the egg and vanilla extract and mix until fully incorporated.
- Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a uniform cookie dough forms. Gently fold in the dried cranberries and white chocolate chips. Chill the dough in the refrigerator for 30 to 60 minutes to firm up.
- Preheat and Prepare to Bake: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a non-stick liner. Use a cookie scoop or tablespoon measure to portion out heaping tablespoons of dough onto the prepared cookie sheet, spacing them evenly.
- Bake the Cookies: Bake the cookies for 10 to 14 minutes, or until they have spread out, are lightly browned on the edges, and the centers are set. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a chewier texture.
- You can increase the amount of white chocolate chips for a more pronounced chocolate flavor.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans along with the cranberries and chocolate chips.
- If you prefer a crispier cookie, bake for the full 14 minutes; for softer cookies, bake closer to 10 minutes.
