Cranberry White Chocolate Oatmeal Cookies
Chewy and delicious, these cranberry white chocolate oatmeal cookies blend sweet white chocolate, tangy cranberries, and hearty oats for an easy cookie everyone will love.
Equipment
- baking sheets
- Parchment Paper
- mixing bowls
- Hand Mixer
- cookie scoop
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups old fashioned rolled oats
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
- In a medium mixing bowl whisk together the flour, baking soda, cinnamon and salt.
- In another large mixing bowl add the butter, brown sugar, and granulated sugar. Using your hand mixer on medium-high beat together the butter and sugars until everything is incorporated and creamed, about 3 minutes. Add in the egg and vanilla extract and mix together for an additional minute.
- Add the flour mixture to the butter mixture and mix on low speed until combined. Add in the oats and mix on low speed until just combined. Stir in the dried cranberries and white chocolate chips.
- Refrigerate the dough for at least 30 minutes or up to overnight.
- Preheat the oven to 350 degrees F.
- Scoop out the dough into 18 equal sized balls (roughly 2 tablespoons each) and place them on a baking sheet lined with parchment paper, leaving 2 inches of space between each cookie.
- Bake the cookies for 12-14 minutes or until the edges are lightly golden and the cookies are set. Cool them on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Serve as desired.
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