White Chocolate Chunk Cranberry Cookies
Not your standard oatmeal cookie, these White Chocolate Chunk Cranberry cookies make an amazing snack or sweet treat!
Equipment
- Cookie Scoop Great for making uniform cookies. Scoops and releases dough easily!
- Silicone Baking Mat This OXO silicone baking mat is fantastic for cookie baking. Cookies bake evenly and slide off with ease.
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
Ingredients
- 1 cup butter soft/room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups oatmeal quick cook or old fashioned
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- In large mixing bowl, cream together butter and sugars. Add eggs and vanilla and combine. Set aside.
- In another bowl, combine oatmeal, flour, baking soda and salt. Gradually add this dry ingredient combination to the butter/sugar mixture. Mixture will will be thick. Lastly, fold in white chocolate chips and cranberries.
- By the teaspoonful, drop cookie batter on to an ungreased cookie sheet. (About a dozen per cookie sheet.) Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool on sheet for a couple minutes and transfer cookies to a cooling rack.
Notes
This recipe will yield approximately 3 1/2 dozen cookies.
Storage: Store the cooled cookies in an airtight container at room temperature. Cookies will keep for 5-7 days at room temperature.
Freezing: Store cookies in a freezer bag or container. Separate with parchment paper or waxed paper to prevent cookies from sticking together. Will keep frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 147kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 25mgSodium: 118mgFiber: 1gSugar: 13g
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