White Chocolate Oatmeal Cranberry Cookies Recipe

Cookies with a bite taken out of the middle one.

5 from 1 vote

White Chocolate Oatmeal Cranberry Cookies Recipe

Elevate traditional oatmeal cookies, and make these white chocolate oatmeal cranberry cookies in 20 minutes - no chilling required!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: All American

Diet: Low Fat, Low Salt, Vegetarian

Servings: cookies

Calories: 116kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

Ingredients

1 cup (2 sticks butter), softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups all-purpose flour
2 1/2 cups old-fashioned rolled oats
1 cup white chocolate chips
1 cup dried cranberries

Instructions

Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat liner.
In a large mixing bowl, cream together the butter, brown sugar and granulated sugar.
1 cup (2 sticks butter), softened to room temperature, 1 cup packed light brown sugar, 1 cup granulated sugar
Add the eggs and vanilla and beat until light and fluffy.
2 large eggs, 1 teaspoon vanilla
Mix in the cornstarch, baking soda, baking powder, and salt until combined.
1 Tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
Pour in the flour, oats, chocolate chips and dried cranberries. Mix until a thick dough forms.
2 1/4 cups all-purpose flour, 2 1/2 cups old-fashioned rolled oats, 1 cup white chocolate chips, 1 cup dried cranberries
Using a 1 ½ inch cookie dough scoop, form the dough into balls.
Arrange the dough balls 2 inches apart and bake for 9-10 minutes or until the cookies have slightly spread into shape, barely a light golden brown but still a little wet/soft in the middle. Take care to not over bake as the cookies will continue to set up and harden once out of the oven.
After 5-10 minutes remove the cookies from the baking sheet and continue cooling on a cooling rack. Store cookies in an airtight container at room temperature for up to 5 days.

Video

Notes

Prep Tips – For easy mixing, soften the butter before you begin. It’s okay if some of the butter is slightly melted.

Baking Tips - The cookies will be very soft and seem as if they are not finished baking, but allowing them to continue to bake and cool on the baking pan for 5-10 minutes before transferring them to the cooling rack allows them to be soft and chewy. If the cookies are flatter and crispier than preferred, chill the dough in the fridge for 1 hour before baking. This will produce a thicker and chewier cookie. The dough will be very stiff, but using a cookie dough scoop or spoon helps to form into balls. We do not need to chill our dough before baking to have thick and chewy cookies, but it all depends on the baking sheet, brands of ingredients, etc. Baking can be an art!

Pro Tips – As soon as the cookies are removed from the oven, take a drinking glass or ceramic mug and place it over each cookie, and using quick circular motions make each cookie perfectly round.

Storage Tips - For longer storage, place cookies in an airtight container or freezer storage bag in the freezer for up to 3 months.

Nutrition