Description
Delight in these soft and chewy Oatmeal Cranberry White Chocolate Chip Cookies, perfectly balanced with the tartness of sweetened dried cranberries and the creamy sweetness of white chocolate chips. Made with rolled oats and a blend of brown and granulated sugars, these cookies offer a satisfying texture and rich flavor, baked to golden perfection for a comforting 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 the oven: Set your oven to 365°F (185°C) to warm up while you prepare the cookie dough.
- Cream butter and sugars: In a large mixing bowl, cream together the cold, cubed butter with the brown sugar and granulated sugar for 3-4 minutes, or until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl halfway through to blend everything evenly.
- Add eggs and vanilla: Beat in the eggs and vanilla extract for an additional minute to fully incorporate the flavors and create a smooth batter.
- Combine dry ingredients: Stir together the all-purpose flour, rolled oats, cornstarch, baking soda, and salt in a separate bowl.
- Mix dry into wet ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently to combine but not overmix.
- Fold in mix-ins: Carefully fold in the sweetened dried cranberries and white chocolate chips, ensuring even distribution throughout the dough.
- Portion and bake: Drop spoonfuls of dough onto a parchment paper-lined, light-colored baking sheet, spacing them evenly. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers remain soft. Avoid overbaking to retain the chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely. This step helps the cookies set up properly without breaking.
Notes
- These cookies are wonderfully soft and chewy with a perfect balance of tart cranberries and sweet white chocolate chips.
- Using cold butter cut into small cubes helps achieve the ideal texture during creaming.
- Do not overbake; the cookies firm up as they cool, so removing them when the edges just turn golden ensures a chewy center.
- Make sure to use a light-colored baking sheet to avoid over-browning the cookies’ bottoms.
- Store baked cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 374 kcal
- 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
