White Chocolate Cranberry Oatmeal Cookies

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup white chocolate chips
• 1 cup dried cranberries

Steps

1. 1 Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. 2 In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
3. 3 Beat in egg and vanilla extract.
4. 4 In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture, stirring until just combined.
5. 5 Fold in oats, white chocolate chips, and dried cranberries.
6. 6 Drop rounded tablespoons of dough onto prepared baking sheets.
7. 7 Bake for 12 minutes in the preheated oven, or until edges are golden brown.
8. 8 Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• mixing bowls
• baking sheets
• parchment paper
• wire rack

Variations

• Swap cranberries for raisins.
• Add a teaspoon of cinnamon to the dough for extra warmth.

Substitutions

• Use almond flour for a gluten-free option.
• Dark chocolate chips can replace white chocolate.

Pairings

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee.

Nutrition

Tips

• For extra chewy cookies, underbake by 1 minute.
• Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 5 minutes.

Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to cook time. Thaw baked cookies at room temperature.

Serving Suggestions

• Serve with a glass of cold milk.
• Perfect with afternoon tea.

FAQ