Ingredients for Oatmeal Cookies With White Chocolate Cranberries
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Rolled Oats
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- White Chocolate
- Dried Cranberries
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How to Make Oatmeal Cookies With White Chocolate Cranberries
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the dark chocolate chips, cranberries, and pecans.
- Cover the bowl and refrigerate the dough for at least 30 minutes (this helps prevent the cookies from spreading too much).
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Roll each cookie dough ball into a ball, then gently flatten each one to about 1/2-inch thickness using a fork.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Rotate the baking sheets halfway through baking for even cooking.
- Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to a month.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
22g
Carbs
6g
