Oatmeal Cranberry Cookies
Delightful cookies blending the goodness of oats with tart cranberries and creamy white chocolate.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 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
Preparation
- Preheat your oven to 350º F (175º C).
- In an electric stand mixer, combine the room temperature butter, light brown sugar, and granulated sugar. Mix until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Mix until well incorporated.
- Gradually add in the all-purpose flour, quick oats, baking soda, and salt. Mix until just combined.
- Gently fold in the dried cranberries and white chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, portion out balls of dough about the size of a golf ball and place them on a lined baking sheet.
Baking
- Bake the cookies for 10-11 minutes or until the edges are golden brown and the centers are just set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- Arrange the cookies on a platter or wooden board.
- Enjoy with cold milk, hot tea, or coffee.
- Make cookie sandwiches with frosting or extra chocolate chips.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months. Substitute dried cranberries with raisins or chocolate chips if desired. For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.