White Chocolate Cranberry Oatmeal Cookies
Soft & chewy white chocolate cranberry oatmeal cookies have a delicious texture and a delicious hint of cinnamon. Perfect for the holidays!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings 24 Cookies
- 1/2 cup unsalted butter ,softened to room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tbsp honey
- 1 large egg
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups oatmeal , old fashioned or large flake oats (not instant)
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
In a large bowl beat together the butter and sugars on medium speed until light & fluffy.
Add in the egg, honey & vanilla and continue beating until combined.
In a separate medium bowl, whisk together the flour, cinnamon, baking soda and salt.
Add the flour mixture to the butter, mixing on low with the electric mixer until combined.
Turn the mixer down to low speed and beat in the oatmeal, followed by the chocolate chips and dried cranberries.
Form the dough into balls of about 1 to 1.5 tablespoons and place on a plate. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 48.
When ready to bake, preheat the oven to 350F degrees.
Place cookies 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake for 9-11 minutes, or until the tops are just set. Allow to cool on the cookie sheet for 10 minutes, then transfer to a wire rack to continue cooling.