White Chocolate Cranberry Oatmeal Cookies are the perfect thick and chewy cookies. These are loaded with oatmeal, dried cranberries, and white chocolate chips, and your friends and family will be begging for the recipe.
Course Dessert
Cuisine American
Keyword cranberry oatmeal cookies, white chocolate cranberry cookies
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 20cookies
Calories 280kcal
Author Sue Ringsdorf
Ingredients
1cupunsalted butter- 2 sticks at room temperature
1 1/4cupbrown sugar
1/4cupgranulated sugar
2largeeggs- at room temp
1Tablespoonvanilla
2 1/2cupsold fashioned oatmeal
1 3/4cupall-purpose flour
1teaspoonbaking soda
1teaspoonkosher salt
1teaspooncinnamon
1cupdried cranberries
1cupwhite chocolate chips
Instructions
In a large standing mixer, cream together the softened butter and sugars. Add eggs and vanilla, and mix again.
In a separate bowl, combine the dry ingredients - the oatmeal, flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet, and mix until just combined. Don't over-mix!
Then add the dried cranberries and white chocolate chips, and stir them in by hand. Roll dough into approximately 20 cookie balls, and store in the refrigerator in an airtight container for at least two hours.
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Place 6-8 cookie balls on the pan, and bake for 14-15 minutes, or until tops are lightly golden brown. Remove to cooling racks.
Notes
TIP: If the cookies spread too much, take them out of the oven, fix them with a spoon, and place back in the oven to finish baking.