Description
Deliciously chewy oatmeal cookies packed with white chocolate and tart cranberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups rolled oats
- 1/2 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a large bowl, use a hand mixer to beat the room-temperature butter until fluffy.
- Add the sugars to the butter and mix until light and creamy.
- Crack in the egg and pour in the vanilla extract, mixing until smooth.
- Gradually stir in the oats and flour mixture until fully combined.
- Fold in the dried cranberries and white chocolate chips.
- Using a 2-tablespoon scoop, portion out the dough onto the baking sheets, spacing about 2 inches apart. Flatten slightly.
- Bake for 8-10 minutes, until edges are lightly golden.
- Cool on a wire rack for 5 minutes before serving.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week. They also freeze well for future baking!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg