Cranberry White Chocolate Oatmeal Cookies
These Cranberry White Chocolate Oatmeal Cookies are wonderfully golden brown and crisp on the outside, soft and chewy on the inside, and incredibly delicious. Perfect for the holidays or any time of the year!
Servings: 2 dozen cookies
- ½ cup butter, softened
- ½ cup light brown sugar, firmly packed
- ¼ cup white granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1½ cups old-fashioned rolled oats
- ½ cup dried cranberries
- ½ cup white chocolate chips
Preheat the oven to 350°F.
In a large bowl, mix together the softened butter, light brown sugar, and white granulated sugar until well-combined and smooth.Note: I do all of my mixing for this recipe by hand. You can use an electric mixer if you prefer.
Add the egg and vanilla extract; mix until well-combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until well-combined.
Add the flour mixture to the butter and sugar mixture; mix just until the flour mixture has been fully incorporated.
Add the oats, dried cranberries, and white chocolate chips; stir until they are evenly distributed throughout the dough.
Drop the dough by rounded tablespoons 2 inches apart onto ungreased light-colored cookie sheets (you can do this all at once, or you can do one pan and then the next pan while the first one is in the oven).Note: I recommend using light-colored pans to help prevent the cookies from overbaking and getting too dark. I use 2 half sheet pans (they measure approximately 17x2x1 inches) and can fit 12 balls of dough on each sheet. If you only have one pan and need to reuse it for the other batches, make sure it has cooled down before you add more dough.
One baking sheet at a time, bake on the center rack of the oven for 12 to 15 minutes or until the cookies are golden brown.
Allow the cookies to cool on the baking sheet for one minute, then carefully remove them to wire racks to cool completely.Note: The cookies will still be very soft at this point; use a spatula and be very gentle so they don't break apart; they will firm up as they cool.
- Old-fashioned rolled oats will give you the best chewy texture, but you can use quick-cooking oats if that's what you have (don't use instant oats, though).
- These cookies are at their best the day they are baked, but you can store them in an airtight container for up to 5 days (although they can start to lose their softness rather quickly).
- To help keep them soft, you can try adding a piece of white bread to the container, placing the bread off to the side to avoid touching the cookies as much as possible. Don't forget to replace the bread as needed so it doesn't get moldy.
- To freeze, place cooled cookies in freezer bags or containers. If layering, place waxed paper or parchment paper between the layers. For best results, use within 2 months. Thaw and enjoy!