Description
Delight in these soft, chewy Oatmeal Cranberry White Chocolate Chip Cookies, combining the tart sweetness of dried cranberries with smooth white chocolate chips. Perfectly baked to golden edges, these cookies offer a comforting treat with the wholesome texture of rolled oats and a rich buttery flavor.
Ingredients
Scale
Dough Ingredients
- 1 cup Butter (cold, cut into small cubes)
- 1 cup + 2 Tablespoons Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1 1/2 cups Rolled Oats (old fashioned)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 2 cups Sweetened Dried Cranberries (such as Craisins)
- 2 cups White Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 365 degrees Fahrenheit to ensure it reaches the ideal temperature by the time your cookie dough is ready to bake.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with the brown sugar and granulated sugar for 3-4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl halfway through to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter-sugar mixture and continue to beat for another minute until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, cornstarch, and salt. Gradually stir these dry ingredients into the wet mixture until just combined.
- Fold in Mix-Ins: Gently fold the sweetened dried cranberries and white chocolate chips into the dough, distributing them evenly throughout without overmixing.
- Portion the Dough: Drop spoonfuls of the cookie dough onto a parchment paper-lined, light-colored baking sheet, spacing them evenly to allow for spreading.
- Bake Cookies: Bake the cookies for 9-11 minutes, or until the edges start to turn a light golden color. Avoid overbaking to keep them soft and chewy.
- Cool and Set: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet to set up properly before transferring them to a wire rack to cool completely.
Notes
- These cookies are soft and chewy with a delightful contrast between tart cranberries and sweet white chocolate chips.
- Be careful not to overbake; the cookies will continue to set as they cool.
- Using old fashioned rolled oats adds a hearty texture perfect for oatmeal cookies.
- Chilling the butter helps maintain cookie shape and texture.
- For an extra burst of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 374
- Sugar: 39 g
- Sodium: 214 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 47 mg
