Ingredients for White Chocolate Cranberry Oatmeal Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 cup butter-flavored shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1/2 cup chopped macadamia nuts
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How to Make White Chocolate Cranberry Oatmeal Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup butter-flavored shortening, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/2 cups rolled oats, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup white chocolate chips, 1 cup dried cranberries, and 1/2 cup chopped macadamia nuts using a wooden spoon or spatula.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
54g
Fat
23g
Carbs
9g
