Every once in a while I get an idea that turns in to magic. These cookies are one of them. It was one of those days I was craving something sweet but wasn’t feeling anything in my recipe arsenal. I did however have a pack of white chocolate chips & some dried cranberries left over from another recipe.
In my head I tasted something similar to the raspberry cheesecake cookies from subway but with the chew of an oatmeal raisin cookie. These cookies are soft & chewy with the perfect balance of sweetness, from the white chocolate & a touch of tart, from the dried cranberries.
This recipe makes 4-5 dozen cookies. I know it may seem like a large batch, trust me when I say it will never be enough. They are just that good.
To make white chocolate cranberry oatmeal cookies you’ll start with a mixing bowl and combine your flours, oats, baking soda & salt.
Then in a separate bowl or stand mixer add one at a time, mixing between additions- butter, brown sugar, eggs & vanilla. Mix until well incorporated. Next you can slowly add both the cranberries & the white chocolate chips.
You will form dough in to 1-2 inch balls and place them on a baking sheet about 2 inches apart and bake at 350° for about 12 minutes. Allow to cool on the pan until firm enough to move to a cooling rack. Cool completely & store in an air tight container.
These cookies are so simple and are always a huge hit for class parties, potlucks & office treats. They are just perfect for sharing! We also love them paired with our morning coffee, tea or cocoa.
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 Cup White Flour
- 1 Cup Whole Wheat Flour
- 4 Cups Oats
- 3 Tsp Baking soda
- 1.5 Tsp Salt
- 1 Cup Butter softened
- 2 1/4 Cup Brown sugar
- 3 Tsp Vanilla
- 3 Large Eggs 9-12 quail eggs
- 3 Cups Dried cranberries
- 11 Oz White chocolate chips
Instructions
- Preheat oven to 350.
- In a medium mixing bowl combine flours, oats, baking soda and salt together.
- Mix the butter, brown sugar, eggs, and vanilla in a separate bowl or stand mixer. Adding one them to the bowl one at a time & mixing well between additions.
- Next add flour mixture & mix until well incorporated.
- Fold in dried cranberries and white chocolate chips.
- Form 1 inch to 2 inch balls and place on baking sheet about 2 inches apart.
- Bake for 12 minutes then let cool on pan for three minutes or until firm enough to remove with a spatula. Remove from pan and continue to cool on racks. Store in an airtight container.
