White Chocolate Oatmeal Cranberry Cookies 🍪🍫🍒
If you’re looking for a cookie recipe that balances sweet, tart, and chewy textures in every bite, these White Chocolate Oatmeal Cranberry Cookies are exactly what you need! Combining hearty oats, tangy dried cranberries, and creamy white chocolate chips, these cookies are the perfect treat for any occasion. Whether you’re baking for a holiday party or just indulging at home, this recipe is sure to impress!
What Makes These Cookies Special?
The combination of flavors and textures makes these cookies stand out. The oats provide a hearty chew, while the cranberries add a delightful tanginess. The white chocolate chips balance everything with their smooth sweetness. A touch of cinnamon enhances the overall warmth of the cookie, making them irresistible with every bite!
White Chocolate Oatmeal Cranberry Cookies Recipe
With simple ingredients and easy-to-follow instructions, you can whip up a batch of these cookies in under 30 minutes.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup. - Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step ensures your cookies will be soft and tender. - Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for a touch of sweetness. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. - Incorporate Oats, Cranberries, and Chocolate:
Gently stir in the oats, dried cranberries, and white chocolate chips until evenly distributed. - Shape and Bake:
Drop rounded spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges turn lightly golden. - Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Why You’ll Love This Recipe
These cookies are a crowd-pleaser! They’re perfect for holiday cookie swaps, family gatherings, or as a thoughtful gift. The recipe is beginner-friendly and can easily be doubled for larger batches.
Pro Tips:
- Customize the Add-Ins: Swap dried cranberries for raisins or use dark chocolate chips for a different flavor.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Store Properly: Keep your cookies fresh by storing them in an airtight container for up to a week.
White Chocolate Oatmeal Cranberry Cookies: A Cozy Treat Perfect for the Holidays
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, combine the rolled oats, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and white chocolate chips.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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