White Chocolate Oatmeal Cranberry Cookies
White Chocolate Oatmeal Cranberry Cookies are a holiday baking favorite you’ll love making all winter long!
Servings 45 cookies
Calories 142kcal
Ingredients
- 1 cup Butter softened (2 sticks)
- 1 cup Brown sugar
- ½ cup Granulated white sugar
- 2 tsp Pure vanilla extract
- 2 large Eggs
- 2 cups Old Fashioned Rolled Oats
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Sea salt
- 10- ounce White chocolate chips
- 1 ½ cups Dried cranberries
Instructions
- Place oven racks in the upper third of the oven and preheat to 375 degrees F.
- In a large bowl with an electric mixer, beat butter, brown sugar, white sugar, and vanilla until light and fluffy, about 1-2 minutes.
- Add eggs one at a time and mix until thoroughly incorporated.
- Add oats, flour, baking soda, cinnamon, nutmeg, and salt. Mix on low speed until blended.
- Add white chocolate chips and dried cranberries and gently mix until incorporated.
- Drop batter by heaping teaspoons 1 1/2 inches apart onto greased or parchment-lined baking sheets. (I like a Silpat baking mat)
- Bake for 9-12 minutes or until golden brown.
- Cookies will be soft but will firm up as they cool. Let cool for 5 minutes in the pan before transferring to a wire cooling rack.
Notes
- If you find your dough spreads too much while in the oven, place dough in the refrigerator for 30 minutes before baking.
- Depending on the size of your cookies, you will yield 38-45 per batch.
- These cookies are best eaten within a couple of days of baking. They freeze very well.
Nutrition
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg