Description
Deliciously soft and chewy oatmeal cranberry white chocolate chip cookies featuring a perfect balance of tart sweetened dried cranberries and creamy white chocolate chips. These cookies are easy to make with a simple creaming method and baked to golden perfection for a satisfying treat.
Ingredients
Scale
Dry Ingredients
- 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
Wet 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
Add-ins
- 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’s hot and ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with the brown sugar and regular sugar for 3 to 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed mixture. Continue to beat for an additional minute to fully incorporate and achieve a smooth batter.
- Mix Dry Ingredients: In a separate bowl or directly add into the wet mixture, stir together the flour, rolled oats, cornstarch, baking soda, and salt. Carefully fold this dry mixture into the wet ingredients without overmixing.
- Fold in Cranberries and White Chocolate: Gently fold in the sweetened dried cranberries and white chocolate chips, distributing them evenly throughout the dough.
- Form Cookies and Bake: Drop spoonfuls of cookie dough onto a parchment paper-lined, light-colored baking sheet. Bake in the preheated oven for 9 to 11 minutes, or until the edges turn a light golden color. Avoid overbaking to maintain a soft, chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set up before transferring them to a wire rack or plate to cool completely.
Notes
- These cookies are soft and chewy with a delightful tartness from the dried cranberries and a creamy sweetness from the white chocolate chips.
- Using cold butter cut into small cubes helps create a tender texture in the cookies.
- Do not overbake; the cookies will continue to set as they cool on the baking sheet.
- Use parchment paper and a light-colored baking sheet to prevent over-browning on the cookie bottoms.
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
