Description
These Oatmeal Cranberry White Chocolate Chip Cookies are soft and chewy, combining the hearty texture of rolled oats with the tart sweetness of dried cranberries and creamy white chocolate chips. Perfect for a comforting snack or a delightful dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup Butter (cold, cut into small cubes)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Sugars
- 1 cup + 2 Tablespoons Brown Sugar
- 2/3 cup Sugar
Dry Ingredients
- 2 1/4 cups All-Purpose Flour
- 1 1/2 cups Rolled Oats (old fashioned)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Salt
Add-ins
- 2 cups Sweetened Dried Cranberries (such as Craisins)
- 2 cups White Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 365 degrees Fahrenheit to ensure a consistent baking temperature for perfectly cooked cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream the cold cubed butter with the brown sugar and sugar for 3-4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl halfway through to combine evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture. Continue to beat for an additional minute to fully incorporate the ingredients.
- Mix Dry Ingredients: Stir together the all-purpose flour, rolled oats, cornstarch, baking soda, and salt in a separate bowl to evenly distribute the leavening and seasonings.
- Combine Mixtures and Add-ins: Gradually add the dry ingredients to the wet mixture and stir gently to combine. Fold in the dried cranberries and white chocolate chips to evenly distribute them throughout the dough.
- Prepare Baking Sheet and Bake: Drop spoonfuls of dough onto a parchment paper-lined, light-colored baking sheet. Bake for 9-11 minutes, or until the edges begin to turn a light golden color. Avoid overbaking to maintain a soft, chewy texture.
- Cool and Set: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack or plate. This resting time helps the cookies firm up and makes them easier to handle.
Notes
- Soft, chewy oatmeal cookies have the perfect balance of tartness from the sweetened dried cranberries and sweetness from the white chocolate chips.
- Use old-fashioned rolled oats for the best texture; quick oats might make the cookies too soft.
- Don’t overbake to keep the cookies soft and chewy rather than crispy.
Nutrition
- Serving Size: 1 cookie
- Calories: 374
- Sugar: 39 g
- Sodium: 214 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 47 mg
