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Cranberry White Chocolate Oatmeal Cookies

Chewy, golden-brown oatmeal cookies packed with tart dried cranberries and sweet white chocolate chips.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 1 cookie
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Equipment

  • Electric mixer
  • Large mixing bowl
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

Steps
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together softened butter, brown sugar, and granulated sugar in a large bowl using an electric mixer until light and fluffy.
  3. Beat in eggs one at a time, followed by the vanilla extract, until smooth.
  4. Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the oats, dried cranberries, and white chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 12-14 minutes, rotating the pans halfway through, until edges are golden brown.
  9. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking to prevent spreading. Store in an airtight container for up to 5 days.