Cranberry White Chocolate Oatmeal Cookies Recipe

These cookies are bursting with flavor from the sweet white chocolate chips and tart dried cranberries, all held together with chewy oatmeal and warm cinnamon. Here’s everything you’ll need to make them:

Ingredients:

Dry ingredients:

  • 1 cup (125 grams) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet ingredients:

  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Oats and Chocolate:

  • 1 ½ cups (150 grams) old-fashioned rolled oats
  • ¾ cup (105 grams) sweetened dried cranberries
  • ¾ cup (140 grams) white chocolate chips

Instructions:

  • Prep work: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cinnamon, and salt. Set aside.
  • Creaming the butter and sugar: In a large bowl or using a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This should take about 3 minutes.
  • Adding the wet ingredients: Beat in the egg and vanilla extract until well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
  • Dry ingredients and mix-ins: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
  • Oats, chocolate, and cranberries: Finally, fold in the old-fashioned rolled oats, dried cranberries, and white chocolate chips with a rubber spatula until evenly distributed.
  • Scooping and shaping the dough: Portion the dough using a rounded tablespoon or a cookie scoop and drop them onto your prepared baking sheets. Leave at least 2 inches of space between each cookie to allow for spreading.
  • Baking: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly set. They may look a little doughy in the center, but that’s okay.
  • Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

  • For chewier cookies, bake them for a shorter time. For crispier cookies, bake for a minute or two longer.
  • Let your dough chill in the refrigerator for 30 minutes before baking. This will help the cookies spread less and create a chewier texture.
  • If you don’t have white chocolate chips, you can substitute them with chopped white chocolate bars.
  • Want to add a little extra something? Try adding in some chopped nuts or dried cherries along with the cranberries and white chocolate chips.

Enjoy your delicious homemade Cranberry White Chocolate Oatmeal Cookies!

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