Print Recipe

White Chocolate Cranberry Cookies

Course: Dessert
Author: Rebecca Hubbell

Ingredients

  • 1 cup butter softened
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 3 cups regular or quick-cooking rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

Instructions

  • Preheat oven to 350 degrees .
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add brown sugar, baking soda, cinnamon, and salt.
  • Beat until combined, scraping sides of bowl occasionally.
  • Beat in eggs and vanilla until combined.
  • Beat in as much of the flour as you can with the mixer.
  • Stir in any remaining flour.
  • Stir in oats, cranberries and white chocolate chips.
  • Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.
  • Bake in the preheated oven about 8 minutes for spoon-size portions (bake about 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set.
  • Cool on cookie sheet for 2 minutes.
  • Transfer to a wire rack; cool completely.