Cranberry and White Chocolate Oatmeal Cookies (Edit recipe)

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These cranberry and white chocolate oatmeal cookies are soft, chewy, and full of festive flavor. An ideal treat for holiday baking or cookie exchanges. Easily mix-and-match your favorite chocolate chips or dried fruit to taste!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

11 minutes

INGREDIENTS

10

Serves: 24

Ingredients

.5 cup Butter, Unsalted
.5 cup Brown Sugar, packed
2 Eggs, large
.5 tsp Vanilla Extract
1.25 cups Old Fashioned Oats
1.25 cups All Purpose Flour
.75 tsp Baking Soda
.5 tsp Salt
.75 cup Dried Cranberries, Organic
.75 cup White Chocolate, chips

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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 oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Cream butter and brown sugar together in a medium bowl (or the bowl of a stand mixer) until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Add in vanilla and mix.
Stir together oats, flour, baking soda and salt in a separate bowl.
Gradually mix the dry ingredients into the butter mixture until just combined.
Fold in dried cranberries and white chocolate chips with a spatula or wooden spoon.
Scoop dough by rounded tablespoons or a cookie scoop onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are golden and centers are just set.
Cool on the baking sheet for a few minutes, then transfer cookies to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	162
Fat:	8 g
Carbohydrates:	21 g
Protein:	4 g
Cholesterol:	10 g
Sodium:	87 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.