CRANBERRY OATMEAL COOKIES
These cranberry oatmeal cookies are laced with white chocolate, dried cranberries, and have the trademark chewy texture that makes oatmeal cookies legendary.
‣ 1 1/2 cup quick-cooking oats ‣ 1 1/2 cup all-purpose flour ‣ 1 teaspoon baking soda ‣ 1/2 teaspoon salt ‣ 2/3 cup salted butter, softened ‣ 2/3 cup light brown sugar ‣ 2 large egg ‣ 1 cup craisins, (dried cranberries) ‣ 2/3 cup white chocolate chips
In a medium bowl, mix up the dry ingredients: quick-cooking oats, flour, baking soda, and salt.
MIX DRY INGREDIENTS
Using a stand mixer (or hand mixer + large bowl) cream together the butter and brown sugar on medium speed until light and fluffy. While you’re mixing, toss in the eggs and mix until the eggs are broken up.
START THE BATTER
Turn off the mixer and slowly blend in the dry ingredients until nice and incorporated.
COMBINE DRY AND WET
Use a spatula to fold in the craisins and white chocolate chips.
FOLD IN CRANBERRIES AND CHOCOLATE CHIPS
Using a cookie scoop, measure out some cookie dough and place it on a baking sheet lined with parchment paper. Once all cookies are formed, place them in the oven to bake!
FORM THE COOKIES