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White Chocolate Chip Cranberry Oatmeal Cookies

Studded with white chocolate chips and plumped up craisins, these soft oatmeal cookies have a well-balanced, yet surprising flavor profile. The craisins and oatmeal also lend the illusion that cookies are somehow nutritious, a dubious assertion. Don’t let that deter you from making—and eating—these cookies.
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 3⁄4 cup sugar
  • 1⁄4 cup packed brown sugar
  • 1⁄2 cup butter or margarine, softened
  • 1 large egg
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1⁄2 cups quick-cooking oats 
  • 3⁄4 cup dried cranberries soaked in hot water for 10 minutes, drained
  • 6 ounces white chocolate chips

Instructions
 

  • Preheat oven to 375°F.
  • In a large bowl, cream the butter or margarine with the sugar and brown sugar until creamy and well-combined
  • Add egg and vanilla extract and beat until well-mixed.
  • Place the flour, salt, baking soda, and cinnamon in a small bowl, and stir to mix.
  • Fold in the oatmeal, dried cranberries and white chocolate chips to evenly distribute them throughout the cookie batter.
  • Roll into 1-inch balls and place them 3 inches apart on baking sheet. Bake for 10-12 minutes or until the edges are light golden brown.
  • Remove the cookies from the oven and after 2-3 minutes, transfer the cookies to a cake rack to cool.
Keyword brown sugar, craisins, oatmeal, white chocolate