Ingredientes para White Chocolate Oat Cranberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 2 large eggs
- Rolled Oats
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Dried Cranberries
- White Chocolate
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Como fazer White Chocolate Oat Cranberry Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 cups rolled oats.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries and 1 cup white chocolate chunks.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
144g
Fat
87g
Carbs
24g
