Chewy White Chocolate and Cranberry Oatmeal Cookies
Call us cookie snobs. That’s fine, I don’t mind. We love our cookies and we are very picky about taste, texture and consistency. Oatmeal cookies are my husband’s favorite cookies and he’s adamant about them being soft and chewy. That’s all he asks for. Now that we are spending so much time in the kitchen, I decided to make this special treat for him.
These chewy white chocolate and cranberry oatmeal cookies are the perfectly soft and chewy in every bite
I’m more of a chocolate chip cookie gal myself, but I am torn when it comes to these cookies. They are just so perfect! They are great for breakfast, make a great bagged lunch dessert and just taste great with a cold glass of milk. What more could you ask for. If it brings a smile to a face of someone I love, I’m all for baking these over and over again.
The dough for these cookies can be made ahead and refrigerated for one or two days ahead of time. Just make sure the container is sealed tightly and you give it some time to thaw in order to scoop onto the baking tray.
Related recipe: Mexican Chocolate Chip Skillet Cookie
If you are not a fan of white chocolate or cranberries, substitute with milk chocolate chips, M&M’s, raisins or nuts. It’s a blank canvas and you’re the artist. You can even add candied ginger, apricots or figs. Add your own special touch. The results will be a soft, chewy treat everyone will go crazy for.
Chewy White Chocolate and Cranberry Oatmeal Cookies
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: Makes 20–22 1x
Description
These white chocolate and cranberry oatmeal cookies are soft, chewy and delicious. They are buttery with a touch of cinnamon. A perfect, comforting treat.
Ingredients
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon dark molasses
2 teaspoons vanilla extract
3 cups old fashioned whole rolled oats
1/2 cup white chocolate morsels
1/2 cup dried cranberries
Instructions
Whisk together flour, cinnamon, baking soda and salt in a medium bowl. Set aside.
Place butter in the bowl of a stand mixer and beat on medium-high speed until smooth; about 1 minute. Add brown sugar and granulated sugar and beat for approximately 2 minutes. Add eggs, molasses and vanilla and beat on high speed for 1 minute or until mixed well. Scrape down the sides of bowl as needed.
Add dry ingredients to wet ingredients and mix on low speed until well combined. Fold in oats, white chocolate morsels and cranberries on low speed. Dough will be sticky. Cover and refrigerate dough for at least 45 minutes.
Remove dough from refrigerator and thaw for a few minutes if dough is hard.
Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.
Scoop out 3 tablespoons of dough per cookie and place 3 inches apart on baking sheets. Bake for 13-15 minutes or until light brown on the sides. Centers will look soft.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While cookies are still warm, press a few more white chocolate morsels into the tops.
Store in an airtight container for up to 1 week.
Notes
Recipe adapted from Sally’s Baking Addiction
