cinderellasapron 
These cookies are a must for me during the Holidays. Beautiful pops of red and white really liven up a classic oatmeal cookie. So perfectly chewy, and studded with tart dried cranberries and creamy white chocolate. They are sure to be a hit!
Cranberry White Chocolate Oatmeal Cookies
Chewy oatmeal cookies studded with tart dried cranberries and creamy white chocolate!
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups old fashioned oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- In the bowl of a stand mixer (or large bowl with hand mixer), cream together the butter and sugars until smooth and fluffy.
- Add in the egg and vanilla, and mix, scraping the sides and bottom of the bowl in between.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and oats.
- Add the dry ingredients to the mixer, and stir until combined.
- Add in the cranberries and white chocolate chips. Stir by hand.
- Refrigerate the dough for at least 30 minutes.
- Preheat oven to 350 degrees and line 2 sheet pans with parchment paper.
- Scoop the dough using a 1 1/2 TBSP. scoop, and place 2 inches apart on the baking sheet. Add a few extra chips/cranberries to the top, if desired.
- Bake for 10-12 minutes, or until the edges are slightly golden. Allow to cool on the sheet pan for 5 minutes, before transferring to a wire rack to cool completely.
