White Chocolate Cranberry Oatmeal Cookies
These are the best soft and chewy oatmeal cookies loaded with white chocolate chips, dried cranberries, and old-fashioned rolled oats. They are super easy to make and no dough chilling required!
Servings: 20 cookies
Calories: 267kcal
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix dry ingredients (all-purpose flour, baking soda, baking powder, cinnamon,and salt). Whisk and set aside.
- In a large mixing bowl, beat together softened butter and brown and granulated sugar for about 5 minutes until light and airy.
- Add eggs and vanilla extract and mix again until well incorporated.
- Add dry ingredients to the wet. I like to fold it using a spatula. This way we won’t overmix the batter.
- Add old fashioned rolled oats and fold it in.
- Add white chocolate chips and dried cranberries and fold again. Try to distribute them evenly without overmixing.
- Using a 3 tablespoons ice cream scoop, scoop the batter. First roll into a ball, then flatten.
- Place flattened cookies on a lined baking sheet.
- Bake at 350°F for about 12-14 minutes. The cookies should have a light golden color on the bottom but the top will look slightly underbaked. Take them out of the oven and let them sit on a baking sheet for about 10 minutes. During this time, they will continue to set. Then transfer to a wire rack.
Video
Notes
Tips for best results
- The first important step is to beat the butter and sugar very well. Usually it takes about 4-5 minutes and the mixture should look light and fluffy. That will ensure that the cookies will be soft. Also, make sure that your butter is room temperature, so it will cream better.
- Adding brown sugar will help the cookies stay soft and chewy.
- When you roll the batter into balls, it’s better to flatten them. Because the batter is thick and won’t spread much, flattening will help to have even thickness.
- Don’t overbake! When the cookies are done, they should have light golden color on the bottom. The top middle part will look underbaked, but don’t let this trick you. Take them out of the oven and let sit on the baking sheet for 10 minutes. During this time, they will continue to set and will be perfectly baked. If you overbake them, they will end up dry and crumbly.
- Because the white chocolate chips and dried cranberries are naturally sweet, we need to use less sugar. Otherwise, the cookies will be overly sweetened.
- I like to use old fashion rolled oats when baking desserts, because they will provide more texture. If you only have quick oats on hand, you can also use them, but they will lose texture.
- If you don’t like white chocolate chips or dried cranberries, you can easily use regular chocolate chips, raisins, chopped walnuts, or any other nuts and dried berries.
- I advise to use a mix of light brown sugar and granulated sugar to make them chewy inside and crispy outside. If you don’t have brown sugar, you can use just white sugar, but they won’t be as chewy.
Nutrition
Serving: 1cookie | Calories: 267kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 85mg | Potassium: 98mg | Fiber: 2g | Sugar: 17g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg