White Chocolate Oatmeal Cranberry Cookies Recipe
Delight in these chewy White Chocolate Oatmeal Cranberry Cookies, perfectly balancing the sweetness of white chocolate with the tartness of dried cranberries and the wholesome texture of rolled oats. These cookies are ideal for a comforting snack or a sweet treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Add-ins
- 3 cups rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This distributes the leavening agent and spices evenly.
- Mix Dry Ingredients with Wet: Gradually add the dry flour mixture into the butter and sugar mixture, stirring continuously to avoid lumps and maintain a smooth dough.
- Add Oats, Cranberries, and White Chocolate: Fold in the rolled oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough.
- Portion Dough: Using a spoon, drop generous spoonfuls of dough onto the prepared baking sheets, spacing them to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to wire racks to cool completely, ensuring they firm up and develop optimal texture.
Notes
- For softer cookies, reduce baking time by 1-2 minutes; for crunchier edges, bake for the full 12 minutes.
- Ensure butter is softened (not melted) to achieve the best creaming results.
- You can substitute dried cranberries with raisins or chopped dried cherries for a different flavor twist.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen after baking for up to 3 months; thaw at room temperature before serving.
Keywords: white chocolate cookies, oatmeal cookies, cranberry cookies, holiday cookies, chewy cookies, baked cookies, sweet snacks
