White Chocolate Cranberry Oatmeal Cookies
Delicious cookies combining the sweetness of white chocolate with tart cranberries and chewy oats, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the cookie dough
- 2/3 cup butter, softened
- 2/3 cup brown sugar, packed
- 2 large eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1-1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1-1/2 cups white baking chips
- 1-1/4 cups dried cranberries
- 1/2 cup chopped pecans, toasted (optional)
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 5-7 minutes.
- Beat in the eggs, one at a time, ensuring they're fully combined.
- In another bowl, combine the flour, oats, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the creamed mixture, mixing well after each addition.
- Once well combined, gently stir in the white baking chips, dried cranberries, and, if using, the toasted pecans.
- Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them about 3 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown.
- Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Chill the dough for about 30 minutes before baking for better shape. Add a teaspoon of vanilla extract for extra flavor. Customize by swapping cranberries and pecans for other nuts or fruits.