Ingredients
Scale
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (240 g) rolled oats
- 1 cup (150 g) fresh cranberries, chopped
- 1 cup (180 g) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined; do not overmix.
- Stir in the oats, chopped fresh cranberries, and white chocolate chips until evenly distributed.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown, and the centers are set but still soft.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. You can freeze the dough for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian