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Cranberry white chocolate oatmeal cookies are a tasty treat that combines sweet and tart flavors. These cookies are soft, chewy, and packed with oats, dried cranberries, and white chocolate chips. You can make these delicious cookies at home with a few simple ingredients and steps.
These cookies are great for holidays or any time you want a special snack. They have a nice mix of textures and colors that make them stand out. You can easily change up the recipe by using different types of chocolate or dried fruit if you want to try something new.
Exact Ingredients (Cranberry White Chocolate Oatmeal Cookies + Possible Substitutes)
Here’s what you’ll need to make these delicious cookies:
• 1 cup unsalted butter, softened • 1 cup brown sugar • 1/2 cup white sugar • 2 large eggs • 1 teaspoon vanilla extract • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 3 cups old-fashioned oats • 1 cup dried cranberries • 1 cup white chocolate chips
Can’t find some ingredients? No worries! Try these swaps:
• Replace butter with coconut oil for a tropical twist • Swap white sugar for honey to add depth • Use gluten-free flour instead of all-purpose if needed • Try raisins or chopped dried cherries instead of cranberries • Swap white chocolate chips for milk or dark chocolate chips
Want to spice things up? Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients. You can also toss in 1/2 cup of chopped nuts for extra crunch.
Remember, baking is all about having fun! Feel free to adjust amounts to suit your taste. Happy baking!
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, mix flour, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugars until smooth. Beat in eggs and vanilla.
Gradually add the flour mixture to the wet ingredients. Mix until just combined.
Fold in oats, dried cranberries, and white chocolate chips.
Chill the dough for 30 minutes in the refrigerator.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Space them 2-3 inches apart.
Bake for 10-12 minutes or until edges are golden brown.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy your delicious cranberry white chocolate oatmeal cookies!
Tips, Tricks & Storing
Chill your dough for at least 30 minutes before baking. This helps prevent spreading and makes the cookies thicker.
Use parchment paper on your baking sheets. It stops the cookies from sticking and makes cleanup a breeze.
Don’t overbake! Take the cookies out when the edges are just starting to brown. They’ll continue cooking on the hot pan.
For extra flavor, try toasting the oats before adding them to the dough.
Mix up the add-ins. Try dark chocolate chips or dried cherries for variety.
Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
To freeze, place baked and cooled cookies in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature when ready to eat.
You can also freeze the raw dough. Scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the time.
For soft cookies, add a slice of bread to the storage container. The cookies will absorb moisture from the bread, keeping them tender.