cranberry white chocolate oatmeal cookies
These beauties will disappear fast from your holiday cookie tray.
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups white chocolate chips and/or chunks
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes. Whip in the eggs, one at a time, then the vanilla. Add the oats, flour, baking soda, and salt. Mix until just combined. Fold in the white chocolate chips/chunks and the cranberries with a rubber spatula. Do not overmix. Do not pass go. Do not collect $200.
- Scoop rounded 2 tablespoon sized mounds of dough. Roll into a ball. Place onto the prepared baking sheet, taking care not to overcrowd the pan. Press a couple more chocolate chips and/or cranberries into each ball.
- Bake for 8 minutes. Remove the cookie sheet and tap firmly against the counter to flatten. Return to the oven for 3-4 minutes until the edges are set but the centers are still soft. Cool on the baking sheet.
- Eat a few warm, or cool completely and store in an airtight container for up to 5 days, the fridge for a week, or the freezer for infinity (3 months).