Cranberry Oatmeal Cookies

Soft-baked and ultra chewy Cranberry Oatmeal Cookies are made with brown sugar, vanilla, chewy oats, white chocolate chips, dried cranberries and a secret ingredient. This recipe wins for flavor and texture! They are festive for the holidays, but make a great anytime treat, too!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 12

Cook Time 10

Total Time 22

Servings cookies

Calories 181

Author Kim

Ingredients

2 1/4 cup (270g) all-purpose flour (spooned & leveled)
1 1/2 cup (120g) rolled oats
1 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 teaspoon salt
1 cup (2 sticks; 230g) cold unsalted butter cut into cubes
1 cup (200g) light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (240g) dried cranberries or craisins
3/4 cup (135g) white chocolate chips optional

Instructions

Preheat oven to 365ºF. Line two baking sheets with parchment paper or a silicone mat. Set aside.
In a medium mixing bowl, whisk the flour, rolled oats, cornstarch, baking soda and salt. Set aside.
In a large mixing bowl, use an electric mixer fitted with paddle attachment to cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl as needed for even mixing.
Add eggs and vanilla and cream for 1 minute longer.
Gently stir in the flour mixture on low speed, adding a little at a time. Don't over-mix. Fold in dried cranberries and white chocolate chips.
Not completely necessary, but for the best texture and flavor, I like to chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be hard to scoop.
Scoop dough out using a 1/8 cup measuring cup or 2-tablespoon cookie scoop, and roll into balls. Lay six dough balls on a cookie sheet lined with parchment paper or a silicone mat. Bake for 9-11 minutes or until edges start to turn a light golden color.
Do not over bake! Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more cranberries and white chocolate chips into the tops for presentation!

Notes

Freezing the dough: Scoop out balls of dough. Flash freeze the balls on a pan for about 30 minutes and then place them in a freezer-safe baggie for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Make ahead dough: If you are wanting to prep just several days ahead, you can keep batter in an airtight container in the refrigerator for up to 3 days.
Freezing baked cookies: Store in a freezer-safe container or baggie, and freeze for up to 3 months.
Storing: Leftover cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week.

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