Cranberry White Chocolate Chip Oatmeal Cookies
Thick and chewy cranberry white chocolate chip oatmeal cookies with old-fashioned oats, dark brown sugar, dried cranberry bits, and white chocolate chips.
Servings: 24 cookies
Calories: 263kcal
Equipment
Ingredients
- 1 cup butter softened
- 1 cup dark brown sugar
- 2 eggs room temp
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour
- 3 cups old fashioned oats not quick oats
- 1 ½ cups white chocolate chips
- 1 ½ cups dried cranberry bits
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a large bowl, cream butter and brown sugar together. Add eggs and vanilla. Mix until combined.
- Combine the all-purpose flour with the salt and baking soda. Stir in old-fashioned oats.
- Once the mixture is combined, stir in white chocolate chips and dried cranberries.
- Cover the mixing bowl and refrigerate for about 25 minutes.
- Using a #40 cookie scoop, place the cookies 2 inches apart on the cookie sheet.
- Bake for 12-14 minutes.
- Let cookies cool completely so they don't crumble.
Notes
- Use old-fashioned oats, not quick oats. Quick oats make flat, hard cookies.
- Dark brown sugar only. More molasses, more chew.
- Chill the dough for 25 minutes. It keeps the cookies from spreading.
- Press extra white chocolate chips and cranberry bits on top before baking.
- Freeze dough balls for up to 3 months. Bake from frozen, adding a minute or two.
Nutrition
Serving: 1cookie | Calories: 263kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 224mg | Fiber: 2g | Sugar: 21g
