White Chocolate Cranberry Oatmeal Cookie Recipe
These soft & chewy cookies are one of my favorites!
They are a go-to for one of my best friends, Kailee. Whenever she comes to visit or we are going to see her & her hubby - these cookies are always on the menu. Super easy and so good!
The original recipe comes from Danielle over at livewellbakeoften.com. Thanks Danielle! Here’s a link to the original
Hope you love them as much as we do, enjoy!
- Sarah (John & Nora’s daughter)
Ingredience
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter , softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cups old-fashioned rolled oats
3/4 cup chopped frozen or fresh cranberries (or sweetened dried cranberries)
3/4 cup white chocolate chips
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla.
Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
Cover the dough and refrigerate for at least 30 minutes.
Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet.
Directions
A note - We are not recipe writers! All of our recipes were adopted from others, if we can source the original recipes we will.