Cranberry White Chocolate Oatmeal (Printer View)

Cranberries and white chocolate chips create a tangy-sweet treat in chewy golden oatmeal cookies.

# What you'll need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 3 cups old-fashioned rolled oats
11 - 1 cup dried cranberries
12 - 1 cup white chocolate chips

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt until well-blended. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and light brown sugar together until mixture is light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
06 - Stir in rolled oats, dried cranberries, and white chocolate chips evenly throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto parchment-lined baking sheets, spacing each about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, until edges are golden and centers appear just set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses simple pantry ingredients you probably already have on hand
  • Ready to eat in under thirty minutes
  • Big chewy centers with crisp golden edges
  • Balances sweet creamy white chocolate with tangy dried cranberries
  • No chilling required so you can satisfy a cookie craving fast
02 -
  • High in fiber from the oats and cranberries
  • Freezes beautifully so you can always have cookies on hand
  • Naturally vegetarian with easy swaps for many allergens
  • A perfect balance of chewy and crisp in every bite
03 -
  • Always use room temperature butter and eggs for the smoothest dough
  • If your cranberries seem dry soak them briefly and pat dry before mixing in
  • Do not skip letting the cookies cool on the tray or they will break apart

Return