Description
Chewy and sweet cookies loaded with white chocolate chips, dried cranberries, and hearty oats, perfect for a festive treat or everyday indulgence.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in oats, dried cranberries, and white chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake them and allow them to set while cooling.
- You can substitute dark or milk chocolate chips for white chocolate if desired.
- Store in an airtight container at room temperature for up to 5 days.