Oatmeal Cranberry Cookies
Oatmeal Cranberry White Chocolate Cookies are the perfect cookie for the holidays! You'll love this cookie for gift giving and cookie exchanges, too!
Servings: 24
Ingredients
- 1 cup butter softened (2 sticks)
- 1 cup brown sugar
- ½ cup granulated white sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups Old Fashioned Rolled Oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 10- ounce package white chocolate morsels
- 1 ½ cups dried cranberries
Instructions
- Place oven racks in the upper third of the oven and preheat to 375 degrees F.
- In a large bowl with an electric mixer, beat butter, brown sugar, white sugar, and vanilla until light and fluffy, about 1-2 minutes.
- Add eggs one at a time and mix until thoroughly incorporated.
- Add oats, flour, baking soda, cinnamon, nutmeg, and salt. Mix on low speed until blended.
- Add white chocolate chips and dried cranberries and gently mix until incorporated.
- Drop batter by heaping teaspoons 1 1/2 inches apart onto greased or parchment-lined baking sheets. (I like a Silpat baking mat)
- Bake for 9-12 minutes or until golden brown.
- Cookies will be soft but will firm up as they cool. Let cool for 5 minutes in the pan before transferring to a wire cooling rack.
Notes
If you find your dough spreads too much while in the oven, place dough in the refrigerator for 30 minutes before baking.
Depending on the size of your cookies, you will yield 38-45 per batch.
These cookies are best eaten within a couple of days of baking. They freeze very well.
Depending on the size of your cookies, you will yield 38-45 per batch.
These cookies are best eaten within a couple of days of baking. They freeze very well.