White Chocolate Cranberry Oatmeal Cookies

No ratings yet

White Chocolate Cranberry Oatmeal Cookies

These White Chocolate cranberry oatmeal cookies are soft, chewy, and require no chill time! Loaded with cranberries and white chocolate chips, these are a perfect holiday treat.

Prep Time15

Cook Time10

Course: Dessert

Keyword: cranberry, oatmeal, white chocolate

Servings:

Calories: 180kcal

Ingredients

140 g oats rolled or flaked (1 cup)
125 g all-purpose flour (1 cup)
½ tsp. baking soda
¼ tsp. salt
112 g unsalted butter softened (½ cup)
50 g brown sugar (¼ cup)
50 g granulated sugar (¼ cup)
1 medium-sized egg
½ tsp. vanilla extract
1 tbsp. honey or maple syrup
70 g dried cranberries (approx. ½ cup + 1 tsp.)
70 g white chocolate chips (approx. ½ cup minus 1 tbsp.)

Instructions

Preheat the oven to 175°C (350F). Line a large baking sheet with parchment paper.
Sift and mix flour, salt, and baking powder in a mixing bowl and set aside.
Place softened butter and sugars in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy (1-2 minutes).
Add vanilla extract and egg and mix for 1 minute until well combined. Use a spatula to scrape ingredients from the side of the bowl.
Add honey and mix for 30 seconds to combine.
Add dry ingredients and oats and mix until just combined. Do not overmix. Fold in cranberries and white chocolate chips using a spatula.
Take one scoop of cookie dough (using a cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on a baking sheet lined with parchment paper. Flatten each cookie ball slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie.
Bake for 9-12 minutes until cookies are golden brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to finish cooling.

Nutrition