White Chocolate Oatmeal
This White Chocolate Oatmeal Cranberry Cookies Recipe is soft, chewy, and full of sweet, fruity flavor! Quick and easy to make, it’s ready in under 30 minutes with no chilling time required and is perfect for holidays and everyday treats. 🍪
Ingredients⬇️
1 cup (2 sticks butter), softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups all-purpose flour
2 1/2 cups old-fashioned rolled oats
1 cup white chocolate chips
1 cup dried cranberries
Instructions⬇️
✨Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat liner.
✨In a large mixing bowl, cream together the butter, brown sugar and granulated sugar.
1 cup (2 sticks butter), softened to room temperature, 1 cup packed light brown sugar, 1 cup granulated sugar
✨Add the eggs and vanilla and beat until light and fluffy.
2 large eggs, 1 teaspoon vanilla
✨Mix in the cornstarch, baking soda, baking powder, and salt until combined.
1 Tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
✨Pour in the flour, oats, chocolate chips and dried cranberries. Mix until a thick dough forms.
2 1/4 cups all-purpose flour, 2 1/2 cups old-fashioned rolled oats, 1 cup white chocolate chips, 1 cup dried cranberries
Using a 1 ½ inch cookie dough scoop, form the dough into balls.
✨Arrange the dough balls 2 inches apart and bake for 9-10 minutes or until the cookies have slightly spread into shape, barely a light golden brown but still a little wet/soft in the middle. Take care to not over bake as the cookies will continue to set up and harden once out of the oven.
✨After 5-10 minutes remove the cookies from the baking sheet and continue cooling on a cooling rack. Store cookies in an airtight container at room temperature for up to 5 days.
Baking cookies that are both soft and chewy can sometimes be tricky, but this white chocolate oatmeal cranberry cookies recipe nails it with a few smart tricks. One of the key ingredients that elevates the texture is cornstarch. Adding 1 tablespoon of cornstarch to the cookie dough helps keep the cookies tender and gives them a melt-in-your-mouth feel, which contrasts beautifully with the slight chewiness from the rolled oats. Another important tip is to closely watch the baking time. These cookies should be taken out of the oven when they’re just a light golden brown on the edges and still a bit wet in the center. Remember, they will continue to cook slightly from residual heat after being removed from the oven, so pulling them out too late can easily result in crispier cookies instead of soft ones. For that professional look and an added touch of finesse, after baking, you can use the bottom of a glass or a mason jar by running it gently around the edges of each cookie in a circular motion. This gives the cookies a perfect rounded shape, making them visually appealing for serving or gifting during the holidays. Using a combination of baking soda and baking powder contributes to the right rise and texture. The baking soda assists with spreading and browning, while baking powder provides the lift needed for a soft structure. Adding vanilla extract enhances the flavor depth, complementing the sweet white chocolate chips and the tart dried cranberries. If you want to customize your cookies further, consider substituting dried cranberries with other dried fruits like cherries, raisins, or apricots, or mixing in nuts such as pecans or walnuts for extra crunch and richness. Storing these cookies in an airtight container at room temperature ensures they stay fresh for up to 5 days, making them ideal for making ahead for events or enjoying as a delightful snack anytime. This recipe’s quick preparation time and no-chill dough make it super convenient without compromising on taste or texture.
