Description

Indulge in the delightful nostalgia of homemade White Chocolate Cranberry Oatmeal Cookies. These chewy treats combine the creamy sweetness of white chocolate with the tartness of cranberries, creating a perfect balance in every bite. Ideal for family gatherings or a comforting snack, these cookies will quickly become your favorite go-to recipe. With their golden edges and soft centers, they are not just a treat but a warm hug for your taste buds.

Ingredients

Scale

1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
1/2 cup white chocolate chips
1/2 cup dried cranberries
1 large egg
1 tsp baking soda
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Add the egg and vanilla; mix until fully combined.
In another bowl, whisk oats, flour, baking soda, and salt. Gradually add to the wet mixture until combined.
Fold in white chocolate chips and cranberries gently.
Scoop tablespoons of dough onto prepared sheets, spacing them apart. Bake for 10-12 minutes until edges are golden.
Cool on wire racks before enjoying.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: - Chill the dough for an hour for thicker cookies. - Substitute dark chocolate chips or add nuts for variations. - Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.