Description
Delight in these White Chocolate Cranberry Oatmeal Cookies, a perfect blend of chewy oats, tangy dried cranberries, and sweet white chocolate chips. Easy to prepare and baked to golden perfection, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 17.5 ounces oatmeal cookie mix (Betty Crocker recommended)
- ⅓ cup old-fashioned oats
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 tablespoon milk (2% recommended)
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup dried cranberries (Craisins recommended)
- ¾ cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Line baking sheets with parchment paper to prevent sticking and set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the oatmeal cookie mix and old-fashioned oats until evenly combined.
- Combine Wet Ingredients: Using an electric mixer or a sturdy spoon, blend the melted butter, egg, milk, and vanilla extract into the dry ingredients until the dough just comes together. Avoid overmixing to maintain a tender texture.
- Add Cranberries and Chocolate: Gently fold in the dried cranberries and white chocolate chips until they are evenly distributed throughout the cookie dough.
- Scoop Dough: Using a medium cookie scoop or a heaping tablespoon, portion out the dough onto the prepared baking sheets, spacing them evenly to allow for spreading.
- Shape Cookies: Slightly flatten each cookie dough ball with your palm or the bottom of a clean glass to form thick discs, ensuring even baking.
- Bake: Place the baking sheets in the oven and bake the cookies for 10-13 minutes, or until the edges turn a golden brown color.
- Cool: Let the cookies sit on the baking sheet for 5 minutes to firm up before transferring them to a wire cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- For longer storage, freeze the cookies for up to 3 months. Thaw at room temperature before serving.
- Room temperature egg and melted butter ensure better mixing and texture.
- You can substitute dried cherries or raisins for the cranberries if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
