Cranberry White Chocolate Oatmeal Cookies
Servings: 24 cookies
Calories: 100kcal
These Cranberry White Chocolate Oatmeal Cookies are bursting with sweet white chocolate chips and tart dried cranberries wrapped around an oatmeal cookie dough. Chewy, colorful and festive, it's a classic cookie recipe for all of your holiday cookie platters - make ahead and freezer friendly!
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Ingredients
- 1 stick 8 tablespoons unsalted butter*, room temperature
- ¾ cup brown sugar packed
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 2 cups old-fashioned rolled oats
- ¾ cup whole wheat pastry flour
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup dried cranberries
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350ºF; line a large with parchment paper and set side.
- Mix wet ingredients: In large bowl of stand mixer using paddle attachment (or using hand mixer) cream together butter and sugar on high speed for about 1-2 minutes – mixture should be light and fluffy. Add in egg and vanilla, beating on medium speed until mixture is smooth.
- Add dry ingredients: Add in rolled oats, flour, cinnamon, baking soda and salt. Mix on low speed until almost combined, then fold in cranberries and chocolate chips. Dough will be fairly thick and a little sticky.
- Scoop dough: Using a medium cookie scoop (I used #30), scoop dough (I press/flatten into cookie scoop) and place on prepared baking sheet. Make sure to leave some room for cookies to spread, about 3" apart. I like to space in rows of 3, alternating with rows of 2 (see photos above).
- Bake cookies for 9-12 minutes. The middles may seem slightly soft but they will set upon cooling on baking sheet. Make sure to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
Notes
STORAGE - Cookies will keep in airtight container at room temperature for about 1 week (if they last that long).
FREEZE - Baked cookies can be frozen for up to 3 months. Thaw to room temperature.
FREEZE COOKIE DOUGH:
- Prepare the cookie dough as instructed, then place the unbaked cookie dough balls on a parchment-lined cookie sheet small enough to fit in your freezer.
- Freeze the dough for 1 hour, then transfer to a plastic freezer storage bag. Label, date and freeze for up to 3 months.
- When ready, bake the cookies as instructed (no need to thaw!), adding 1-2 minutes to the baking time.
Nutrition
Serving: 1 cookie | Calories: 100kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 92mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Calcium: 20mg | Iron: 1mg