Description
These White Chocolate Oatmeal Cranberry Cookies are the perfect blend of sweet white chocolate, tart cranberries, and hearty oats. A delightful treat for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Stir in mix-ins: Stir in oats, dried cranberries, and white chocolate chips until evenly distributed.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10 to 12 minutes until edges are golden brown but centers are still soft.
- Cool and enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 teaspoon ground cinnamon or substitute dried cherries for cranberries.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
