Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1 1/2 cups old-fashioned oats
- 3/4 cup white chocolate chips, or 1/2–3/4 cup according to taste
- 3/4 cup dried cranberries
Instructions
- Cream the butter and sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar. Beat until light and fluffy.
- Add the wet ingredients: Mix in the egg and vanilla extract.
- Add the leavening and spices: Mix in the baking powder, baking soda, salt, and cinnamon. Scrape down the bowl as needed.
- Mix in the flour and oats: Add the all-purpose flour, followed by the old-fashioned oats. Mix until just combined and no streaks remain.
- Add the cranberries and chocolate: Stir in the white chocolate chips and dried cranberries by hand.
- Chill the dough: Refrigerate the cookie dough for 30–60 minutes.
- Prepare the oven: Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Shape the cookies: Scoop the dough using a medium cookie scoop and place the portions 2–3 inches apart on the prepared baking sheet. If desired, press additional white chocolate chips and dried cranberries onto the tops. Lightly press each cookie to flatten it slightly.
- Bake: Bake for 10–12 minutes, or until the edges are just set.
- Cool: Let the cookies rest on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
- Store: Keep the cooled cookies in an airtight container for up to one week.
Notes
- White chocolate chips: Use 1/2–3/4 cup white chocolate chips, or your favorite chocolate chips, according to your taste preference.
- Chill the dough: Refrigerate for 30–60 minutes before baking.
- Cookie spacing: Leave 2–3 inches between dough portions to allow room for spreading.
- Do not overbake: Remove the cookies when the edges are just set. They will rest on the baking sheet for another 3–5 minutes.
- Yield: The recipe is listed as yielding 22 cookies, with the original notes also describing approximately 2 dozen cookies.
- Storage: Store in an airtight container for up to one week.
- Source note: The supplied recipe identifies this as an original recipe from Baked by Rachel.
- Nutrition: Values are estimates per cookie based on the supplied nutrition information.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American