Cranberry Oatmeal Cookies
The best Cranberry Oatmeal cookies you will ever make. Soft and chewy cookies filled with oats, of course, white chocolate chips, and fresh cranberries. No, you won't find dehydrated cranberries in this batch of cookies. This recipe is so easy and the dough can even be put in the freezer for later.
Servings: 12 Cookies
- 1 Cup All-purpose flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Sea Salt
- 1/2 cup Room Temperature Butter
- 1/2 cup Light Brown Sugar
- 1/4 cup Sugar
- 1 Room Temperature Egg
- 1½ tsp Vanilla Extract
- 1½ cup Old Fashioned Oats Quick oats will not work for this recipe.
- 1/2 cup Cranberries Fresh not dry cranberries.
- 1/2 cup White Chocolate Chips
In a medium bowl whisk together the flour, baking soda, cinnamon, and sea salt. Set aside.
Using a stand mixer with a paddle attachment beat together the butter and the sugars until it is smooth and fluffy. Scrape down the sides and add in the egg and vanilla extract.
Add in the flour mixture a little at a time to avoid a mess and mix until well combined. Stir in the oats, cranberries, and white chocolate chip until well combined.
Cover the dough and refrigerate for 30 minutes or overnight.
Preheat the oven to 350° Farenheight. LIne a baking sheet with a silicone mat or parchment paper.
Scoop cookies onto the baking sheet using a 1½-2" cookie scoop. (Flatten the dough if you want thin cookies)
Bake for 12-15 minutes. Allow to cool for 10-15 minutes before transferring to a cooling rack.