Oatmeal Cranberry Cookies
The best Oatmeal Cranberry Cookies you'll ever make - they're crunchy around the edges, incredibly chewy throughout and filled with chocolate chips!
Servings: 18 servings
Equipment
Ingredients
- ½ cup unsalted butter at room temperature, 1 stick
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- ½ cup dried cranberries plus more for sprinkling on top
- ¼ cup white chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla and mix for 1-2 minutes.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats, cranberries and white chocolate and mix at low speed for about 1 minute, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 3 inches apart. Bake for about 10-12 minutes, or until the cookies are golden brown. Add a couple cranberries on top as soon as they come out of the oven.
- Let cool on the pans for 5 minutes, then transfer to a cooling rack until completely cool.
Notes
Storage: Store in an airtight container for up to a week at room temperature.
Freeze: Freeze solid on a baking sheet before transferring to a container or bag. They will keep well for up to 2 months and can be thawed at room temperature.
Tip: Don't over mix the cookie batter when you add the flour so that the gluten doesn't over develop.
Tip: Cool the cookies fully on a cooling rack before storing or serving.
Original Recipe
Ingredients
1 cup rolled oats
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
⅛ teaspoon salt
½ cup packed light brown sugar
4 tablespoons unsalted butter melted and cooled slightly
1 large egg room temperature
1 teaspoon vanilla extract
½ cup cranberries fresh or dried
¼ cup white chocolate chips
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
1 cup rolled oats
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
⅛ teaspoon salt
½ cup packed light brown sugar
4 tablespoons unsalted butter melted and cooled slightly
1 large egg room temperature
1 teaspoon vanilla extract
½ cup cranberries fresh or dried
¼ cup white chocolate chips
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Nutrition
Serving: 1g | Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 25mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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