Cranberry White Chocolate Cookies
These soft and chewy cookies blend sweet white chocolate chips with tangy dried cranberries, offering a delightful golden-brown treat perfect for snacking or dessert.
Equipment
- 1 oven preheated to 350°F
- 1 mixing bowl
- 1 baking sheet lined
- 1 spoon for scooping dough
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in rolled oats, white chocolate chips, and dried cranberries evenly.
- Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing cookies apart.
- Bake cookies for 12 to 15 minutes until edges are golden and centers remain slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Serve cookies warm or at room temperature.
Notes
- Underbake slightly for a softer, chewier texture.
- Chill dough for 20 minutes to create thicker cookies.
- Add chopped nuts for extra crunch and flavor.