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To make these tasty cookies, you need some key items. Here’s a list of what you will need: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup dried cranberries - 1 cup white chocolate chips These ingredients work together to give you a chewy, sweet cookie with a nice crunch from the oats. Want to boost the taste? Add these optional ingredients: - 1/2 teaspoon ground cinnamon Cinnamon brings warmth and spice. It makes the cookies feel cozy, perfect for any season. You can adapt the recipe to fit your needs. Here’s how: - Gluten-free: Use gluten-free all-purpose flour instead of regular flour. - Vegan: Swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). Replace the butter with coconut oil or a vegan butter. - Nutty Variation: Add 1/2 cup chopped nuts like walnuts or pecans for extra crunch. These options help you enjoy the cookies no matter your diet. Enjoy making them your own! {{ingredient_image_2}} Start by gathering all your ingredients and tools. You’ll need a mixing bowl, a spatula, and a baking sheet. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or a wooden spoon. Mix until it looks light and fluffy, about 2-3 minutes. Next, add in 1 large egg and 1 teaspoon of vanilla extract. Beat until it looks smooth. In another bowl, whisk together 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. If you want a warm touch, add 1/2 teaspoon of ground cinnamon. Mix well so everything is combined. Now, slowly mix the dry ingredients into the wet ingredients. Stir gently until just combined. You want your cookies to be tender, so don’t overmix. Finally, fold in 1 cup of dried cranberries and 1 cup of white chocolate chips. Be gentle to keep the chocolate intact. Using a tablespoon or cookie scoop, drop rounded dough portions onto the baking sheet. Leave about 2 inches of space between each cookie. This space helps them spread while baking. Place the baking sheet in the oven and bake for 10-12 minutes. Watch them closely; the edges should be lightly golden. The centers might seem soft but will firm up as they cool. After baking, let the cookies rest on the baking sheet for 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. Enjoy your cookies warm or at room temperature! To get the best texture in your cookies, follow these steps: - Use room temperature butter. This helps it mix well with sugars. - Cream the butter and sugars until light and fluffy. This takes about 2-3 minutes. - Do not overmix your dough. Mix until just combined to keep cookies soft. - Fold in cranberries and white chocolate gently. This keeps the chips intact. These tips ensure a chewy cookie with a nice balance of flavors. To keep your cookies fresh: - Store them in an airtight container at room temperature. - Add a slice of bread inside the container. This helps keep cookies soft. - For longer storage, freeze cookies. Place them in a freezer bag. These methods help maintain the freshness and flavor of your cookies. Here are some common mistakes to watch for: - Using cold butter can lead to dense cookies. Always use softened butter. - Forgetting to measure flour correctly can change cookie texture. Always spoon and level. - Baking too long can make cookies hard. Keep an eye on them towards the end. Avoiding these mistakes will help you bake perfect cranberry white chocolate oatmeal cookies every time! Pro Tips Chill the Dough: For an even chewier cookie, chill the dough for at least 30 minutes before baking. This helps to solidify the fats and allows the cookies to spread less during baking. Use Quality Chocolate: Opt for high-quality white chocolate chips for the best flavor. The richness of the chocolate will elevate the overall taste of the cookies. Experiment with Spices: Consider adding a pinch of nutmeg or ginger along with the cinnamon for an extra layer of warmth and depth in flavor. Storage Tips: Store your cookies in an airtight container at room temperature to keep them fresh. For longer storage, consider freezing them in a sealed bag. {{image_4}} You can make these cookies gluten-free. Replace all-purpose flour with gluten-free flour. Ensure the oats are certified gluten-free. This option keeps the taste and texture while catering to gluten sensitivities. To make vegan cranberry white chocolate oatmeal cookies, swap butter with coconut oil or vegan butter. Use a flax egg instead of a large egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Choose dairy-free white chocolate chips for a fully vegan treat. You can enhance the cookies by adding nuts or fruits. Chopped walnuts or pecans add a nice crunch. Dried cherries or raisins can replace some cranberries. Feel free to mix and match to create your favorite flavor combination. To keep your cranberry white chocolate oatmeal cookies fresh, use a few simple tips. First, let them cool completely before storing. Warm cookies can create moisture, making them soggy. Place the cookies in an airtight container. This helps keep them soft. You can also add a slice of bread to the container. The bread will absorb excess moisture, keeping the cookies chewy. Freezing cookies is easy and great for later treats. Start by allowing the cookies to cool fully. Then, arrange them in a single layer on a baking sheet. Freeze for about an hour until they are firm. Once frozen, transfer the cookies to a freezer bag or container. Label it with the date. These cookies can last up to three months in the freezer. When you want to enjoy one, just take it out and let it thaw at room temperature. Homemade cookies can last for about a week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, freezing is the best option. Just remember, the fresher the cookie, the better the taste! Enjoy your cookies at their best! Yes, you can use frozen cranberries. However, frozen cranberries have more water. This may make your cookies more moist. To use frozen ones, let them thaw first. Pat them dry with a towel. This helps reduce extra liquid in the dough. To make your cookies chewier, try these tips: - Use more brown sugar than white sugar. Brown sugar adds moisture. - Add an extra egg yolk. This gives a richer texture. - Don’t over-bake them. Pull them out when the edges are golden but the center looks soft. Yes, adding spices can boost flavor! Ground cinnamon works well. You can also try nutmeg or ginger. Just a pinch can make a big difference. Mix the spices into your dry ingredients for even flavor. Cranberry white chocolate oatmeal cookies are delicious and easy to make. We covered essential and optional ingredients, plus substitutions for different diets. By following the step-by-step guide, you can create perfect cookies. Remember our tips to achieve the best texture and freshness. Enjoy exploring variations like gluten-free or adding nuts. With these insights, you’re ready to bake and share tasty treats that everyone will love. Happy baking!

Cranberry & White Chocolate Bliss Cookies

Delicious cookies featuring dried cranberries and white chocolate chips, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter, softened at room temperature
  • 0.5 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 0.5 teaspoon ground cinnamon (optional, for warmth)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy removal of the cookies.
  • In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar. Beat with a hand mixer or wooden spoon until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Add in the egg and pure vanilla extract to the butter-sugar mixture. Beat well until fully combined and the mixture appears smooth.
  • In a separate medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and optional ground cinnamon. Ensure that these dry ingredients are well mixed to evenly distribute the baking soda and spices.
  • Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix – you want to maintain a tender cookie texture.
  • Using a spatula, fold in the dried cranberries and white chocolate chips until they're evenly distributed throughout the dough, taking care to not break the chocolate chips.
  • Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, ensuring to leave about 2 inches of space between each cookie to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; the edges should be lightly golden brown, and while the centers may seem soft, they will set as they cool on the baking sheet.
  • After baking, let the cookies rest on the baking sheet for 5 minutes to firm up. Then, carefully transfer the cookies to a wire rack to cool completely, ensuring they maintain their chewy texture.

Notes

Serve these delightful cookies stacked high on a decorative plate for an inviting display. Drizzle melted white chocolate over the tops for a chic finish, and for a festive touch, garnish with a sprinkle of fresh cranberries on the side or on top.
Keyword cookies, cranberry, dessert, white chocolate