Description
These White Chocolate Cranberry Oatmeal Cookies are a delightful twist on classic oatmeal cookies, with the tartness of dried cranberries and the sweetness of white chocolate chips. Chewy and flavorful, they are perfect for holiday gatherings or a cozy treat anytime.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F 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 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: Fold in oats, dried cranberries, and white chocolate chips until evenly distributed.
- Bake: Scoop dough onto baking sheets and bake for 10-12 minutes until lightly golden. Cool on the sheet before transferring to a wire rack.
Notes
- For a chewier texture, slightly underbake the cookies.
- Variations: Try using chopped dried cherries or dark chocolate chips.
- Freezing: Store cookies in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
