Description
Indulge in these soft and chewy oatmeal cookies, bursting with sweet white chocolate and tangy cranberries—perfect for any occasion!
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, flour, baking soda, and salt until well combined.
- Cream Butter and Sugars: In another bowl, cream the unsalted butter with both sugars until light and fluffy (about three minutes). Add the eggs one at a time along with the vanilla extract until fully incorporated.
- Combine Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing! Gently fold in dried cranberries and white chocolate chips.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop dough onto lined baking sheets about two inches apart. Bake for approximately 10-12 minutes or until lightly golden around the edges but still soft in the center.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for five minutes before transferring them to wire racks. Serve warm for an ultimate treat!
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For a twist, substitute dried cherries or raisins for cranberries. Replace white chocolate with dark chocolate chips for a richer flavor. Adding a pinch of cinnamon enhances warmth.