Chewy White Chocolate Cranberry Oatmeal Cookies!
It snowed last night! And not just a dusting. We have 5 inches of fresh fluff outside, and we’re expecting a few more inches this evening. It’s not enough to stop schools or businesses from being open… but here at BBN headquarters we’re having a full on snow day! We’ve got the Mariah Carey ‘Merry Christmas’ album on repeat, there are cookies in the oven, the fireplace is roaring, and I may or may not be typing this in my cozy Christmas pj’s. Holiday life is good, my friends! So good.
Know what else is good? A full week of COOKIES!!! I’ll be sharing 5 brand new cookie recipes with you this week, beginning with these chewy white chocolate cranberry oatmeal cookies! They’re easy, festive, and perfect for those holiday cookie platters.
Tips and Tricks for Recipe Perfection:
- Your butter must be at room temperature to properly cream with the sugars. You’ll know your butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making this recipe; it will not work.
- For this recipe you’ll need rolled oats, not instant oats! Rolled oats are also called old-fashioned or whole oats. Visually rolled oats are flat and round.
- Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
- Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.
- I suggest using high-quality white chocolate chips, such as Ghirardelli or Guittard.
And that’s that! Cookie recipe #1 of 5… any guesses on what kind of cookie I’ll be sharing with you tomorrow? I’ll give you a hint: frosting and sprinkles are involved.
If you try these Chewy White Chocolate Cranberry Oatmeal Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
Chewy White Chocolate Cranberry Oatmeal Cookies! These are perfect around the holidays.
- 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 and 1/2 cups rolled oats (not instant oats)
- 1 and 1/2 cups white chocolate chips
- 3/4 cup dried cranberries
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats, white chocolate chips, and cranberries into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.