Soft And Chewy White Chocolate Cranberry Oatmeal Cookies Recipe

Easy, chewy oatmeal cookies with white chocolate chips and dried cranberries. White Chocolate Oatmeal Cranberry Cookies are perfect holiday treats!

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SERVINGS: 24 COOKIES – 1 cup (125 grams) all-purpose flour (spooned & leveled) – 1/2 teaspoon baking soda – 1/2 teaspoon ground cinnamon – 1/4 teaspoon salt – 1/2 cup (115 grams) unsalted butter , softened to room temperature – 1/2 cup (100 grams) light brown sugar – 1/4 cup (50 grams) granulated sugar – 1 large egg , room temperature – 1 teaspoon vanilla extract – 1 and 1/2 cups (150 grams) old-fashioned rolled oat – 3/4 cup (105 grams) sweetened dried cranberrie – 3/4 cup (140 grams) white chocolate chip

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INSTRUCTIONS

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Mix the flour, baking soda, cinnamon, and salt together in a large bowl using a whisk. Put away.

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Mix butter, brown sugar, and granulated sugar in a stand mixer bowl with the paddle attachment or a large bowl with a handheld mixer until smooth. Add egg and vanilla, scraping bowl sides.

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Slowly mix the flour mixture into the wet ingredients until just combined. Mix the oats, dried cranberries, and white chocolate chips well.

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Refrigerate the dough for 30 minutes covered. Preheat oven to 350°F. Parchment two large baking sheets and set aside.

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Put 1.5–2 tablespoons of cookie dough on baking sheets. Roll the cookie dough into balls and lightly flatten them with your hand.

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Bake separately at 350°F for 10-13 minutes. Remove from oven and cool on baking sheet for 5-10 minutes before transferring to wire rack.

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Soft And Chewy White Chocolate Cranberry Oatmeal Cookies Recipe

Easy, chewy oatmeal cookies with white chocolate chips and dried cranberries. White Chocolate Oatmeal Cranberry Cookies are perfect holiday treats!

INGREDIENTS

INSTRUCTIONS

Mix the flour, baking soda, cinnamon, and salt together in a large bowl using a whisk. Put away.

Mix butter, brown sugar, and granulated sugar in a stand mixer bowl with the paddle attachment or a large bowl with a handheld mixer until smooth. Add egg and vanilla, scraping bowl sides.

Slowly mix the flour mixture into the wet ingredients until just combined. Mix the oats, dried cranberries, and white chocolate chips well.

Refrigerate the dough for 30 minutes covered. Preheat oven to 350°F. Parchment two large baking sheets and set aside.

Put 1.5–2 tablespoons of cookie dough on baking sheets. Roll the cookie dough into balls and lightly flatten them with your hand.

Bake separately at 350°F for 10-13 minutes. Remove from oven and cool on baking sheet for 5-10 minutes before transferring to wire rack.

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Single Serving Deep Dish Chocolate Chip Cookie Recipe