Description
Delicious white chocolate cranberry oatmeal cookies that are soft, chewy, and filled with flavor.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups quick cooking oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350º F.
- In an electric stand mixer, cream together the butter and both sugars together until it is light and fluffy. This can take a couple minutes to really come together.
- Add in the eggs and vanilla extract and mix until well incorporated.
- Mix in the flour, oats, baking soda and salt until it is combined and a dough has formed.
- Fold in the dried cranberries and white chocolate chips until they are evenly distributed.
- Scoop balls of dough, about the size of a golf ball onto a lined baking sheet.
- Bake for 10-11 minutes until the edges are golden and the centers are just set.
- Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.
Notes
- Make sure the butter is at room temperature for best results.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg