Oatmeal Cookies with White Chocolate Cranberries
Delight your taste buds with these irresistible Oatmeal Cookies with White Chocolate Cranberries, a perfect blend of chewy textures and festive flavors that make every bite unforgettable. These cookies feature buttery oats infused with warm cinnamon, complemented by bursts of tangy dried cranberries and creamy white chocolate chips. Quick and easy to prepare in under 30 minutes, this recipe yields 24 perfectly soft cookies that pair beautifully with your favorite cup of coffee or tea. Ideal for holiday baking or everyday treats, they are sure to become a crowd favorite! Keywords: oatmeal cookies, white chocolate cranberry cookies, holiday baking, chewy cookie recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.25 cups dried cranberries
- 1.25 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Using a spatula, fold in the rolled oats, dried cranberries, and white chocolate chips until evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart to allow room for spreading.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Oatmeal Cookies with White Chocolate Cranberries! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 940.4 g | 342% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 584.4 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 880 mg | 68% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
