Description
Chewy and tender oatmeal cookies with sweet white chocolate chips and tart dried cranberries — perfect for snacking or gifting.
Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (125 g) all‑purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (120 g) dried cranberries
- ¾ cup (130 g) white chocolate chips
Instructions
- Preheat your oven to 175 °C (350 °F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract to the butter‑sugar mixture and beat until well combined.
- Gradually stir the dry oat‑flour mixture into the wet ingredients until just combined.
- Fold in the dried cranberries and white chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop heaping tablespoons of dough (about 2 tbsp) onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For softer, chewier cookies, slightly underbake — centers should look set but still soft.
- You can substitute half the white chocolate chips with chopped nuts (e.g., pecans or walnuts) for added crunch.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 15 mg
