A recipe for soft, chewy oatmeal cookies featuring dried cranberries and white chocolate chips. This recipe is simple to prepare.
Author:Stella Harper
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 3 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the rolled oats, dried cranberries, and white chocolate chips by hand. If using, fold in the chopped nuts.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra chewiness, slightly flatten the dough balls.
Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, slightly underbake them. They will firm up as they cool.
If you prefer a less sweet cookie, reduce the granulated sugar by 1/4 cup.
Store cooled cookies in an airtight container at room temperature for up to 5 days.