Cranberry White Chocolate Oatmeal Cookies
These Cranberry White Chocolate Oatmeal Cookies are soft, chewy, and bursting with tart cranberries and creamy white chocolate. Perfect for cozy snacks or festive treats!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Spatula
- Baking Sheets
- Cooling rack
- Spoon or cookie scoop
Ingredients
- 1 cup rolled oats old-fashioned oats preferred for texture
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar light or dark depending on your preference
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries unsweetened or lightly sweetened
- 1 cup white chocolate chips ensure they are suitable for your dietary needs
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute ingredients.
- In a large mixing bowl, beat 1/2 cup softened unsalted butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar with an electric hand mixer until light, fluffy, and creamy, about 2-3 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding gently with a spatula. Avoid overmixing.
- Fold in 1 cup dried cranberries and 1 cup white chocolate chips evenly into the dough.
- Preheat oven to 350°F (175°C). Use a spoon or cookie scoop to drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes until tops are lightly golden and edges are set; centers will firm up as cookies cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to maintain chewiness.
Notes
- Use whole wheat flour or gluten-free flour blends for dietary variations.
- To keep cookies soft longer, store in an airtight container with a slice of bread.
- Swapping white chocolate chips for dark or milk chocolate offers unique flavor twists.
- Do not overmix dough to prevent tough cookies.
- Freeze leftover cookies for up to three months and thaw before serving.