White Chocolate Cranberry Oatmeal Cookies
Soft, chewy cranberry white chocolate oatmeal cookies are the perfect cozy treat for fall. Made with tart dried cranberries, creamy white chocolate, and hearty oats, these cookies bake up in just 12 minutes and make a festive addition to your holiday dessert table.
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, followed by vanilla extract.
- Mix in flour, oats, baking soda, cinnamon, and salt. Add this to the wet mixture and stir until just combined.
- Fold in cranberries and white chocolate until evenly distributed.
- Use a medium cookie scoop (about 2 tablespoons) to portion dough onto the prepared baking sheets. Leave a little room between cookies, as they’ll spread slightly. Press some extra white chocolate chips and cranberries into the tops of the cookies before baking (but be careful not to press the dough flat!).
- Bake for 10–12 minutes, until the edges are golden and the centers are just set.
- Let cookies rest on the pan for 5 minutes before transferring to a wire rack.