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white chocolate cranberry oatmeal cookies

Thick and Chewy White Chocolate Cranberry Oatmeal Cookies

  • Author: Angelina
  • Prep Time: 30 mins
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Description

Thick and chewy Bakery Style White Chocolate Cranberry Oatmeal Cookies have slightly crisp edges and a soft center.


Scale

Ingredients

  • 1 cup (227 g) butter, room temperature
  • 2 1/4 cups (485 g) packed brown sugar
  • 3 eggs, room temperature
  • 1 tbsp vanilla extract
  • 3 (440 g) cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 (275 g) cups rolled oats (old-fashioned)
  • 12 oz (340 g) chopped white chocolate, or high quality white chocolate chips
  • 1 cup (5 oz) dried cranberries

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread oats on a baking sheet and toast for 10 minutes. Set aside.
  3. In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 5-8 minutes.
  4. Add eggs and vanilla extract and beat until fluffy, about 5 minutes.
  5. In a separate bowl, combine the flour, baking soda, salt, and toasted oats. Slowly add to the butter and egg mixture and mix until a dough forms.
  6. Add chopped white chocolate or white chocolate chips and dried cranberries. Mix until combined.
  7. Cover dough with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
  8. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  9. Use a large cookie scoop to drop dough (about 3 ounces) onto prepared baking sheets. Roll each cookie dough portion into a ball. Make sure to leave enough space between cookies. You should have about 6 cookies per cookie sheet. Use your fingers to lightly press flatten the tops.
  10. Bake cookies for 12-15 minutes, or until edges are golden brown and center looks a little bit undercooked.
  11. Remove from oven and let cool 10 minutes on cookie sheet before transferring to a cooling rack to cool completely.

Notes

How to store oatmeal cookies:

  • Store your oatmeal cookies covered in an airtight container at room temperature for up to 1 week. 

How to freeze oatmeal cookies:

  • You can freeze baked cookies or unbaked cookie dough balls for up two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 350
  • Sugar: 33 g
  • Sodium: 100 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 48 mg

Keywords: white chocolate, cranberry, oatmeal, cookies, dessert

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