WEEKDAYS 1e|12c|p

Oatmeal Cranberry White Chocolate Cookies

Carla Hall
|
Servings:
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easy
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30 to 60 min

These oatmeal cranberry white chocolate cookies are the perfect snack or dessert for any occasion!


  • Ingredients
  • step-by-step directions
Ingredients
Oatmeal Cranberry White Chocolate Cookies
  • 2 cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 lb .unsalted butter cut into pieces (reserve 2 ounces melted)
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup old fashioned rolled oats
  • 1 cup dried cranberries (chopped)
  • 3 ounces white chocolate chips
Directions
  • Preheat oven to 350 degrees F.
  • Mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Set aside.
  • Cream cold butter and both sugars; add melted butter, eggs and vanilla and mix until light and fluffy. Incorporate flour mixture, a little at a time, until blended, but not overworked.
  • Add in the oats, dried cranberries, and white chocolate; mix thoroughly to distribute. 
  • Freeze dough in zip top bag.
  • Remove frozen dough from freezer and allow to thaw enough so you can cut it into small squares.
  • Portion cookie dough onto baking sheets lined with parchment paper, standing on their tallest side.
  • Bake cookies in preheated oven until cookies are lightly golden, but still soft in the center if pressed lightly, about 10 minutes.
  • Allow cookies to cool on baking sheet for 5 minutes, and then transfer to a cooling rack.

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