Homemade Oatmeal Cranberry Cookies
Nothing warms up a home quite like the aroma of cinnamon and toasted oats wafting from the oven. These Oatmeal Cranberry Cookies are a delightful twist on a classic, offering a chewy, buttery base that perfectly balances the tart pop of dried cranberries with the sweetness of white chocolate chips.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the oats, dried cranberries, and white chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.