Oatmeal Chocolate Cranberry Cookies
Easy and quick Oatmeal Chocolate Cranberry Cookies are buttery, crispy and sweet with chocolate chips and sweetened cranberries infused in the center. It's the best snack to share with friends and family at any time.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups Quaker oats
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips
Instructions
- 1
Preheat the oven to 356°F (180°C). In a bowl, combine the all-purpose flour, baking soda, and ground cinnamon. Whisk well and set aside.
- 2
Add the unsalted butter, light brown sugar, and white sugar to a stand mixer fitted with a paddle attachment. Beat the ingredients on medium speed until creamy. Add the eggs, one at a time, and continue beating until well combined, about 2 minutes. Stop the mixer and scrape down the sides with a silicone spatula. Add the vanilla extract and mix well.
- 3
Lower the speed and add the flour mixture. Continue mixing for 2 minutes until well combined and no dry flour remains. Gently fold in the oats, dried cranberries, and white chocolate chips.
- 4
Transfer the dough to a baking sheet lined with parchment paper. Scoop 1 tablespoon of the batter and roll it into a ball. Place each dough ball on the baking sheet, about 1 inch (2.5 cm) apart.
- 5
Bake for 9 to 10 minutes for chewy cookies, or 12 to 15 minutes for crispy cookies. Transfer the cookies to a cooling rack and let them cool completely. Serve immediately