Soft & Chewy White Chocolate Cranberry Oatmeal Cookies (Edit recipe)

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These White Chocolate Cranberry Oatmeal Cookies are unlike any other! They’re soft and packed with an irresistible flavor combination. Best of all, they are ready in less than 30 minutes! A mix of brown and granulated sugars creates the perfect chewy texture you’ll love with every bite!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

11

Serves: 22

Ingredients

1 cup Butter, Unsalted, at room temperature
0.75 cup Light Brown Sugar
0.75 cup Granulated White Sugar
2 whole Eggs, large at room temperature
1.75 cups All Purpose Flour
2 cups Oats, Rolled
1 tsp Cinnamon, Ground
1 tsp Baking Soda
0.5 tsp Salt
0.75 cup Dried Cranberries, Organic
0.75 cup White Chocolate, chips or roughly chopped white chocolate bar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper.
In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
Scrape down the bowl. Add in the eggs, one at a time, and vanilla, and beat until combined.
In a separate medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt. With the mixer on low speed, add the flour to the butter mixture and mix until just combined.
Add the dried cranberries and white chocolate chips, and use a rubber spatula to fold them into the dough until evenly distributed.
Using a 1.5-ounce cookie scoop, or 2 heaping tablespoons, scoop the dough and arrange on the prepared sheet pans, leaving 3 inches of space between each cookie. Slightly flatten each cookie into a disk-like shape.
Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days.

Freezer: Stack completely cooled cookies in an airtight container or freezer-safe bag. Place parchment paper between layers to prevent sticking. You can freeze for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	14 g
Carbohydrates:	44 g
Protein:	8 g
Cholesterol:	22 g
Sodium:	109 mg
Fiber:	3 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.