These white chocolate cranberry oatmeal cookies are chewy and festive for a cookie change or on a vacation menu.
Hey cookie lovers! Let’s dive into the world of Christmas cookies with a basic that all the time hits the spot – oatmeal cookies. Oatmeal cookies are like a clean canvas prepared in your taste mixture. I really like the bottom for its simplicity and the truth that you’ll be able to toss in just about something you fancy.
Today’s star combo: White Chocolate Cranberry Oatmeal Cookies. These cozy Christmas cookies that mix hearty oats, candy white chocolate, and tangy cranberries. Fresh cranberries get plenty of love this time of 12 months, however dried cranberries are candy and evergreen proper from the pantry.
The crimson and white colours are nice for a themed desk (together with Butterscotch Oatmeal Cookies and 5 Ingredient Bourbon Balls!)
In this put up, I’m sharing a easy recipe for White Chocolate Cranberry Oatmeal Cookies dropped at life by KERF images contributor Kelly!
White Chocolate Cranberry Oatmeal Cookie Recipe
These cookies have a delicate and chewy texture you’ll love. Oats deliver the fiber, per regular, however I wouldn’t mark these as well being cookies – they’re DELISH! While this isn’t the quickest recipe with a 30-minute chill step, baking time is fast at 12 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon floor cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 giant egg, at room temperature
- 1 giant egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
Step 1: Mix dry substances in a big bowl
In a big bowl, mix the all-purpose flour, floor cinnamon, baking soda and salt. Set this dry combination apart.
Step 2: Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter, brown sugar, and granulated sugar till a creamy and easy consistency is achieved.
Step 3: Add egg and vanilla
Add the room-temperature egg after which the pure vanilla extract, making certain to scrape down the perimeters of the bowl as obligatory.
Step 4: Gradually add the dry substances
Gradually introduce the ready flour combination into the moist substances, mixing till simply mixed. Avoid over-mixing, as this may affect the cookie’s texture. Once blended, take away the bowl from the stand mixer.
Step 5: Fold in oats, cranberries, and white chocolate chips
Gently fold within the rolled oats, dried cranberries, and white chocolate chips utilizing a spatula, making certain even distribution.
Step 6: Chill for half-hour
Cover the cookie dough with plastic wrap and refrigerate it for at least half-hour, permitting the flavors to meld and the dough to agency up.
Step 7: Preheat oven and prep baking sheet
Once you’ve chilled the dough, preheat your oven to 350°F. Line two giant baking sheets with parchment paper and set them apart.
Step 8: Portion cookies
Use a 1.5-2 tablespoon cookie scoop to type dough balls of the cookie dough. Place them on the ready baking sheets. Slightly flatten every ball of dough by gently urgent it together with your hand.
Step 9: Bake for 10-13 minutes
Bake the cookies in separate batches at 350°F for 10-13 minutes, or till they exhibit a golden-brown edge whereas retaining a barely delicate middle.
Step 10: Cool fully
Remove the cookies from the oven and permit them to chill on the baking sheets for 5-10 minutes. Afterward, switch them to a wire rack to finish the cooling course of.
Enjoy all vacation season lengthy!
White Chocolate Cranberry Oatmeal Cookies
These white chocolate cranberry oatmeal cookies are delicate and chewy from the oatmeal with loads of zing and creamy sweetness from the cranberries and white chocolate.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon floor cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 giant egg at room temperature
- 1 giant egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
-
In a spacious bowl, mix the all-purpose flour, floor cinnamon, baking soda, and salt. Set this dry combination apart.
-
In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter, brown sugar, and granulated sugar till a creamy and easy consistency is achieved.
-
Add the room-temperature egg after which the pure vanilla extract, making certain to scrape down the perimeters of the bowl as obligatory.
-
Gradually introduce the ready flour combination into the moist substances, mixing till simply mixed. Avoid over-mixing, as this may affect the cookie’s texture. Once blended, take away the bowl from the stand mixer.
-
Gently fold within the rolled oats, dried cranberries, and white chocolate chips utilizing a spatula, making certain even distribution.
-
Cover the cookie dough with plastic wrap and refrigerate it for at least half-hour, permitting the flavors to meld and the dough to agency up.
-
Preheat your oven to 350°F (175°C). Line two giant baking sheets with parchment paper and set them apart.
-
Employ a 1.5-2 tablespoon cookie scoop to type parts of the cookie dough. Place them on the ready baking sheets. Slightly flatten every ball of dough by gently urgent it together with your hand.
-
Bake the cookies in separate batches at 350°F (175°C) for 10-13 minutes, or till they exhibit a golden-brown edge whereas retaining a barely delicate middle.
-
Remove the cookies from the oven and permit them to chill on the baking sheets for 5-10 minutes. Afterward, switch them to a wire rack to finish the cooling course of.