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Oatmeal Cranberry Cookies




  •     2 cups all-purpose flour
  •     1 teaspoon baking soda
  •     1 teaspoon baking powder
  •     1/2 teaspoon salt
  •     2 sticks unsalted butter, softened
  •     1 cup sugar
  •     1 cup brown sugar
  •     2 eggs
  •     1 teaspoon vanilla extract
  •     3 cups oats (not instant)
  •     1 cup dried cranberries
  •     6 ounces of good quality white chocolate, coarsely chopped



Step 1: Preheat oven to 350; line two baking sheets with parchment paper.  Coarsely chop white chocolate.  Make sure to use a good quality white chocolate. I used Ghiardelli brand

Step 2: Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.

Step 3: Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a tubber scraper or wooden spoon until completely blended.


Step 4: Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Step 5: Drop dough in 3 tablespoons mounds (a #40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2 inches apart.

Step 6: Bake for 11 to 13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack. If desired, dip cookies in melted white chocolate.





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