Description
Experience the perfect blend of sweet white chocolate and tart cranberries in these chewy oatmeal cookies that are a treat for any occasion.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together rolled oats, flour, baking soda, and salt until combined.
- In a separate bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract into the butter-sugar mixture until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in dried cranberries and white chocolate chips gently.
- Scoop spoonfuls of dough onto prepared baking sheets about two inches apart. Bake for about 10-12 minutes or until golden brown around the edges but soft in the middle. Let cool slightly before transferring to plates.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor, consider mixing in a teaspoon of cinnamon or swapping out cranberries for raisins or dried cherries. Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.