Try these chewy oatmeal cranberry cookie with white chocolate, and get ready to meet your new favorite cookie recipe! This easy cookie is a guaranteed crowd-pleaser and the perfect dessert for cookouts, potluck parties, and game day gatherings!
SHOW-UP AND SHOW-OUT WITH COOKIES
Every year when football season rolls around, my hometown comes together and shows some support for our favorite football team. I’ll admit, I’m no football aficionado. I have an attention span that lasts about as long as my three-year-old daughter’s, but never-the-less, I sure do love football season. You see, during football season, us Southern ladies, we bake.
My favorite carb-y dessert to show up and show out with has always been cookies. But, not just any cookie — the really good kind. The kind that keeps friends coming back again and again. The kind that reel in the praises. The kind that are perfectly chewy, yet somehow still melt in your mouth. Sweet with just a little touch of tart, and just the right amount of salt. To be more specific, I’m talking about these oatmeal cranberry cookies with white chocolate chips.
HOW TO MAKE OATMEAL CRANBERRY COOKIES FROM SCRATCH
Making homemade cookies from scratch is not complicated at all. I divide pretty much all of my baked good recipe ingredients into three categories: The dry ingredients, the wet ingredients, and the add-ins. Let’s start with the add-in’s since it’s the most exciting part.
OATMEAL COOKIE INGREDIENTS
These oatmeal cookies are loaded with (you guessed it!) oats! But, that’s not all, as I mentioned earlier, they’re also speckled with white chocolate chips and dried cranberries. The sweetness of the white chocolate plays along perfectly with the tart cranberries, and it is a combination I’ve found my guests can never get enough of. These cookies have flown off the platter every single time I’ve ever served them.
Before we can get the dough mixing, the dry ingredients should first be mixed. The dry ingredients consist of all-purpose flour, cinnamon, a combination of both baking powder and soda, and fine sea salt. Note that baking powder and baking soda are not interchangeable ingredients, and using a salt other than the one specified will affect the end-result of your cookie. The dry ingredients are whisked together and set aside, and it’s time to get to mixing up those wet ingredients.
The wet ingredients for our oatmeal cranberry cookies are unsalted butter, brown sugar, granulated sugar, eggs, and vanilla extract. One more little note here: If a recipe calls for unsalted butter, you should never sub in salted butter. It’s very likely your cookies will be far too salty. So! Now we know what ingredients we’re using, let’s talk about how to put it all together.
HOW TO MAKE THE OATMEAL COOKIE DOUGH
Once your dry ingredients have been mixed and set aside, you could use either a handheld mixer or stand mixer fitted with a paddle attachment to start mixing up your wet ingredients. You first want to cream the butter and the sugar. This is an important step, and it should not be rushed. Creaming the butter with the sugar will ensure not only that your ingredients are properly mixed, but also helps to aerate the butter, making for a fluffier, more pleasing texture in the end.
After the butter and sugar are properly combined, add the eggs (mixing well after each addition), then the vanilla, followed by the dry ingredients. Dry ingredients should always be mixed into cookie dough on a fairly low speed as to not overdevelop the gluten. Lastly, in goes our favorite part — the oats, cranberries, and white chocolate chips.
All that’s left is to bake them and eat them. Nothing tough about that.
My hometown just so happens to host none other than my alma mater, Texas A&M University. And in true Aggie spirit, these oatmeal cranberry cookies are decked out with speckles of white and maroon, our college colors. Some cookies were just meant to be. So, not only have these little lovelies dressed the part, they are a full-on touchdown dessert.
They are the perfect cookie to ring in football season, or really, any party for that matter. A soft and chewy oatmeal cookie loaded with cranberries and white chocolate. Well, I think it’s safe to say that’s enough to make any gal love football season right there. And, while these cookies may be decked out in my alma mater’s colors, they would be well-received on any table, by any crowd. That is my personal guarantee. Please, enjoy.
A chewy oatmeal cranberry cookie with white chocolate and cinnamon.
- 1 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2/3 cup unsalted butter room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup old-fashioned oats
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Preheat oven to 350° and have ready baking sheets lined with either parchment paper or a silicone baking mat.
In a mixing bowl, combine flour, cinnamon, baking powder, baking soda and sea salt and whisk until evenly mixed.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and granulated sugar on medium-high speed until thoroughly mixed. Mix in eggs one at a time, and add the vanilla. Alternatively, use a large mixing bowl and a wooden spoon.
With the mixer on low, gradually incorporate the flour mixture, followed by the oats and then chocolate chips and cranberries.
Roll 1 1/2 tablespoons of dough into little rounds, and space on the cookies sheet at least 2 inches apart. The cookies will spread. Bake for 14-16 minutes. Allow to cool slightly, serve and enjoy.
Makes about 2 dozen cookies.