Oatmeal Cranberry White Chocolate Cookies Recipe
This delicious Oatmeal Cranberry Cookie recipe combines the chewy texture of rolled oats with the tartness of dried cranberries and the sweetness of white chocolate chips. Perfectly balanced with cinnamon and vanilla, these cookies are soft in the center with a slight crisp on the edges, making them an irresistible treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (229 g) unsalted butter, cold
- 1 ½ cups (330 g) light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- 1 ½ cups (120 g) rolled oats
- 1 tablespoon (7 g) cinnamon
- 1 teaspoon (5 ml) salt
- ½ teaspoon baking soda
Add-ins
- 1 ½ cups (5 oz/142 g) dried cranberries, sweetened or unsweetened
- 1 cup (180 g) white chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350° F (175° C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
- Soften the Butter and Mix Sugars: Soften the cold butter in the microwave for about 10-15 seconds to achieve a spreadable consistency. In a large mixing bowl, combine the softened butter with the light brown and granulated sugars. Beat on medium speed for 2-3 minutes until the mixture is creamy and well combined.
- Add Eggs and Vanilla: Crack in the eggs and pour in the pure vanilla extract. Continue beating the mixture until these ingredients are fully incorporated and the dough is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, cinnamon, salt, and baking soda. This ensures even distribution of the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet dough mixture on low speed. Mix just until the dough begins to form; avoid overmixing to keep cookies tender.
- Add Cranberries and Chocolate Chips: Before the dough thickens completely, fold in the dried cranberries and white chocolate chips. Beat a couple more times on low speed to evenly incorporate without breaking up the mix-ins.
- Scoop and Bake: Use a large cookie scoop to portion the dough onto the prepared baking sheet, placing the cookies about 2 inches apart to allow for spreading. Bake for 11-13 minutes. The centers should appear slightly underbaked but not overly gooey for the best texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5-10 minutes to set before transferring them to a wire rack. Allow them to cool completely before serving.
Notes
- Use cold butter and soften it carefully to maintain the right dough consistency.
- Adjust baking time slightly depending on your oven to avoid overbaking.
- For a healthier twist, substitute white chocolate chips with dark chocolate chips or chopped nuts.
- Ensure dried cranberries are evenly distributed by adding them before the dough fully thickens.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: oatmeal cranberry cookies, white chocolate chip cookies, easy cookie recipe, homemade cookies, chewy cookies
