White Chocolate Cranberry Oatmeal Cookies
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions:
- Oven Preparation:
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside.
- Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 5 minutes.
- Incorporate Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly distributed.
- Mix Dry and Wet Ingredients:
- Gently fold the dry ingredients into the wet ingredients using a spatula, taking care not to overmix.
- Add Oats, Cranberries, and White Chocolate:
- Fold in the rolled oats, followed by the dried cranberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Form and Bake Cookies:
- Using a 3-tablespoon ice cream scoop, portion the dough, then roll each portion into a ball and flatten slightly. Arrange the flattened dough balls on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-14 minutes, or until the bottoms of the cookies are lightly golden, and the tops appear slightly underbaked.
- Cool:
- Remove the cookies from the oven but leave them on the baking sheet for about 10 minutes to set. Afterwards, transfer them to a wire rack to cool completely.
Enjoy these delectable white chocolate cranberry oatmeal cookies, a perfect blend of sweet and tart flavors in a chewy oatmeal base.
