Cranberry White Chocolate Oatmeal Cookies

These Small Batch Cranberry White Chocolate Oatmeal Cookies are soft, chewy, and packed with tart dried cranberries, creamy white chocolate, and hearty oats.

Course Dessert, Snack

Cuisine American, Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 326kcal

Author Michelle

Ingredients

56 g salted butter melted; if using unsalted butter, add ¼ teaspoon sea salt
50 g brown sugar
15 g granulated sugar
1 large egg yolk or ½ beaten egg (about 20g)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
20 g rolled oats
70 g all-purpose flour or bread flour
⅛ teaspoon baking soda
40 g dried cranberries soaked in hot water and drained
40 g white chocolate chunks or white chocolate chips

Instructions

Preheat oven to 350°F/177°C.
Line a baking sheet with parchment paper.
Whisk together melted butter, brown sugar, granulated sugar until glossy and smooth.
Add in egg yolk, vanilla extract, cinnamon, nutmeg and cardamom.
Add in rolled oats and stir to combine.
Sift in flour, baking soda, and mix until just combined.
Fold in cranberries, and white chocolate chunks.
Drop scoops of cookie dough onto the prepared baking sheet.
Bake cookies at 350°F/177°C for 8-10 minutes, until edges are set but centers look slightly underdone.
Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.

Notes

Yield: 4 x 4" cookies; size of cookies will vary depending on the size of your scoop. I used a 3 tablespoon scoop.

Nutrition