Oatmeal Cranberry Cookies
These Oatmeal Cranberry Cookies are soft, chewy, and packed with tart dried cranberries for the perfect sweet–tangy bite. A cozy cookie that works for holiday trays or everyday baking!
Servings: 36
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups quick cooking oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350º F.
- In an electric stand mixer, cream together the butter and both sugars together until it is light and fluffy. This can take a couple minutes to really come together.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add in the eggs and vanilla extract and mix until well incorporated.1 teaspoon vanilla extract, 2 whole large eggs
- Mix in the flour, oats, baking soda and salt until it is combined and a dough has formed.2 1/4 cups all-purpose flour, 1 1/2 cups quick cooking oats, 1 teaspoon baking soda, 1/2 teaspoon salt
- Fold in the dried cranberries and white chocolate chips until they are evenly distributed.1 1/2 cups dried cranberries, 1 cup white chocolate chips
- Scoop balls of dough, about the size of a golf ball onto a lined baking sheet.
- Bake for 10-11 minutes until the edge are golden and the centers are just set.
- Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 75mg | Fiber: 1g | Sugar: 15g
