A cookie recipe for any of the upcoming holidays
Cranberry White Chocolate Chip Oatmeal Cookies
These cookies are a perfect addition to the holiday desserts! They are quick and easy to make with a very delicious taste! My mother created this recipe years ago, and she would like me to share it with you all! This recipe can be used as just a basic outline making these cookies very customizable. You can incorporate nuts for an extra depth of flavor, switch out the berries, etc. Feel free to add your own spin on it. Trust me, this is definitely one recipe you want to keep on hand around the holiday season. They are one of my favorite sweet treats, and I hope you can enjoy them as well!
If you would like to watch me make this recipe, you can click the link below go over to our YouTube channel. Thank you for the support!
Ingredients:
Yield: 3 ½ lbs of dough (Roughly 60, 2 oz. cookies)
2 cups raw oatmeal
2 cups all purpose flour
1 tsp. baking soda
1 cup (2 sticks) unsalted butter or margarine, softened
¾ cup white granulated sugar
¾ cup light brown sugar, packed
1 tsp. salt
1 tsp. vanilla extract
2 large eggs, room temperature
1 bag (12 oz.) white chocolate chips
1 cup dried cranberries
Method:
Preheat the oven to 350*F, and prepare your baking tray.
Measure out the dry ingredients (flour, baking soda, oats) and set aside.
Using a stand mixer or a hand mixer, cream together the butter, sugars, vanilla extract and salt. Cream the mixture until it becomes fluffy and lighter in color.
Once it is light and fluffy begin adding the eggs. Add one egg at a time. Stop the mixer and scrape down the sides of the bowl after each addition.
After both of the eggs are in and fully incorporated, add in all of the dry ingredients at once. Mix until the dough is just beginning to form. (It should still look slightly dry and sandy.)
Next, add in the white chocolate chips and cranberries. Mix until the dough starts to form into a ball (about 10-15 more seconds.)
Grab your prepared sheet pan and start scooping/forming the dough into balls (about 2 ounces).
Bake for 10-12 minutes, or until golden brown and the edges are slightly darker than the center of the cookie.
Once taken out of the oven, allow the cookie to sit for about 5 minutes, then transfer onto a wire cooling rack to cool completely.
(*When storing the dough, it can be stored in the freezer for up to 3 months!)
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