Description
Delightfully chewy White Chocolate Oatmeal Cranberry Cookies combine the sweetness of white chocolate chips with the tartness of dried cranberries, all embraced by hearty oats. Perfect for snacking or sharing, these cookies offer a perfect balance of flavors and textures in every bite.
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 and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until well combined to bind the ingredients and impart flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, taking care not to overmix to maintain a tender cookie texture.
- Add White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries ensuring they are evenly dispersed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but centers still appear slightly underbaked, which keeps the cookies chewy.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, allowing them to set properly.
Notes
- Ensure butter is softened for easier creaming with sugars and better overall texture.
- Do not overmix the dough to avoid tough cookies.
- Spacing cookies properly on the baking sheet prevents them from merging.
- The slight underbaked center contributes to a chewy texture once cooled.
- Store cookies in an airtight container at room temperature for up to 5 days.
