Description
Delicious Oatmeal Cranberry Cookies combining sweet white chocolate, tart fresh cranberries, and crunchy pecans in a soft, cinnamon-spiced oatmeal base. Perfect for snacking or sharing during the holidays.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Add-ins
- 3 cups old fashioned oats
- 1 cup fresh cranberries quartered
- 1 cup pecans chopped
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with brown sugar and granulated sugar together until the mixture feels light and creamy, helping to create a tender cookie texture.
- Add Eggs and Vanilla: Mix in the eggs one at a time to fully incorporate them, followed by the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures the leavening and spices are evenly distributed.
- Mix Dry and Wet: Gradually add the dry ingredients to the creamed butter and sugar mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
- Fold in Add-ins: Stir in the old fashioned oats, quartered fresh cranberries, chopped pecans, and white chocolate chips evenly throughout the dough for a balanced bite.
- Form Cookies: Drop about a tablespoon of dough onto an ungreased cookie sheet for each cookie, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
- Cool Cookies: Remove the cookies from the oven and place them on a cooling rack to cool completely before serving, ensuring they set properly.
Notes
- For chewier cookies, slightly underbake by removing a minute earlier.
- Frozen cranberries can be used if fresh are unavailable; thaw and drain excess liquid to prevent sogginess.
- Substitute pecans with walnuts or almonds for different nutty flavors.
- Use white chocolate chunks instead of chips for larger pockets of white chocolate.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
