Description
These White Chocolate Oatmeal Cranberry Cookies are a delightful treat with a perfect balance of sweetness and chewiness. The combination of white chocolate, cranberries, and oats in a buttery cookie dough creates a flavor-packed dessert that is ideal for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup sweetened dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Wet Ingredients: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract, mixing until combined.
- Combining the Mixtures: Gradually mix in the dry ingredients until just incorporated. Stir in oats, cranberries, and white chocolate chips.
- Chill and Bake: Cover dough and refrigerate for at least 30 minutes. Preheat oven to 350°F, line baking sheets with parchment paper. Scoop dough into balls, flatten slightly, and bake for 10–13 minutes.
- Cool and Enjoy: Cool on baking sheet before transferring to a wire rack.
Notes
- Chilling helps the cookies stay thick and chewy.
- For extra flavor, lightly toast oats before adding to dough.
- Cookies store well in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
