Cranberry White Chocolate oatmeal Cookies
Soft and chewy cranberry and white chocolate oatmeal cookies made with tart cranberries, creamy white chocolate, and a hint of citrus. An easy holiday cookie recipe ready in 30 minutes.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup oatmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter (softened)
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ½ cup dried cranberries
- 1 tablespoon Orange zest (zest of one orange)
Instructions
- Add the softened butter, sugar, and orange zest in a mixing bowl and cream until light and fluffy.
- Add the egg and vanilla, whisking until the mixture becomes smooth and fully blended.
- In a separate bowl, combine the flour, oats, baking powder, and salt. Sprinkle this dry mixture into the wet ingredients and fold until a soft dough forms.
- Stir in the dried cranberries and white chocolate chips.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough using a #20 cookie scoop and place each portion onto the prepared sheet, leaving space for spreading.
- Add a few extra cranberries and chocolate chips on top of each scoop for a bakery-style look.
- Bake for about 15 minutes, or until the edges turn lightly golden while the centers remain soft.
- If any cookies spread unevenly, gently swirl a round cookie cutter or metal ring around them while still warm to tidy the shape.
- Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.
Notes
- White chocolate pairs well with cranberries, but dark or milk chocolate work nicely too. Chopped walnuts or pecans can be added for extra texture.
- Add cranberries at the end of mixing to keep them from breaking apart and to distribute them evenly in the dough.
- Lemon or lime zest works as a bright alternative to orange.
- Chill the dough for 20 to 30 minutes if you want cookies that spread less. Chilling will yield slightly thicker cookies.
- Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Use a round cookie cutter to circle around freshly baked cookies to help them set into perfectly round shapes.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 162mgPotassium: 47mgFiber: 1gSugar: 18gVitamin A: 226IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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