Warm and chewy oatmeal cookies with cranberry and white chocolate morsels are absolutely delicious. I love these with my morning coffee if any happen to be left over once my family finds them. Just this morning I opened the cookie jar only to see the empty bottom with a couple of tiny crumbs. I would suggest making enough of these to go around if you want to appreciate them during the holiday season but it is so easy to make I may just whip up another batch tonight. These have a delightfuly tasty oatmeal texture with bursts of cranberry juices and buttery rich white chocolate. This is a very easy to follow affordable recipe and is fun for the entire family to make and enjoy. Perfect bite size snacks that also would go great at the office party if you need to bring something a bit festive but not to taxing to make. I love my treats and these cookies rank very high on my food lovers appreciation meter and I recommend you try it at least once to see for yourself how delicious they really are.
Watch the video and follow the instructions below to have these little treats ready to snack on today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve these cookies with milk, coffee, tea or even soda and have a fun time watching them disappear one at a time. Thanks for visiting and see you again soon.
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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth.
Add egg, vanilla extract and mix well.
Add flour, salt, baking soda, and mix until well combined.
Add oats, dried cranberries and white chocolate chips. Use a wooden spoon or spatula and mix everything together until well combined. Place the batter in the refrigerator for at least 30 minutes or until firm.
Remove the cookie dough from the refrigerator. Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart.
Bake for 13-15 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 22-24 cookies.
Place leftover cookies in a airtight container for top to a week.
Serve and enjoy!
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White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 ½ cups rolled oats or quick oats
- 1 cup all-purpose flour
- 1 cup dried cranberries
- ½ cup white chocolate chips
- ½ cup light brown sugar
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add egg, vanilla extract and mix well. Add flour, salt, baking soda, cinnamon and mix until well combined.
- Add oats, dried cranberries and white chocolate chips. Use a wooden spoon or spatula and mix everything together until well combined. Place the batter in the refrigerator for at least 30 minutes or until firm.
- Preheat the oven to 350°F (176°C).
- Remove the cookie dough from the refrigerator. Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2" apart.
- Bake for 13-15 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 22-24 cookies.
Place leftover cookies in a airtight container for top to a week. Serve and enjoy!
Video
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