Introduction:
These Cranberry White Chocolate Oatmeal Cookies are the perfect mix of chewy, sweet, and slightly tart. With juicy cranberries, creamy white chocolate, and hearty oats, they’re great for holidays, afternoon snacks, or gifting to loved ones. These cookies are easy to make and irresistibly delicious.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars:
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the rolled oats, dried cranberries, and white chocolate chips.
- Scoop and Bake:
- Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Add nuts: For extra crunch, add 1/2 cup of chopped walnuts or pecans.
- Chewy or crisp? Bake a bit longer for crispier cookies, or slightly underbake for a chewier texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Enjoy these chewy, festive cookies with a cup of tea, coffee, or a glass of milk! 🍪✨