Ingredients for White Chocolate Oatmeal Cranberry Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Baking Powder
- 1/2 teaspoon salt
- Cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 1 cup packed brown sugar
- Eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- Dried Cranberries
- White Chocolate
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How to Make White Chocolate Oatmeal Cranberry Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, combine the flour, 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 oats, white chocolate chips, and cranberries.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space 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
3 g
Sugar
38g
Fat
14g
Carbs
7g
