White Chocolate Cranberry Oatmeal Cookies
These soft and chewy oatmeal cookies combine sweet white chocolate chips with tart dried cranberries. They’re easy to make and have a deliciously buttery, slightly crisp edge.
Ingredients
- 1 cup butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture.
- Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
Serve once cooled, or enjoy them slightly warm while the white chocolate is still soft.
