Who doesn’t love a good cookie?! I find them so irresistible and difficult to stop at just one. The combination of flavors are endless and they are great for gift giving (lending themselves to adorable packaging, maybe that’s why they are so popular around the holidays).
These are by far my favorite cookies. I have tweaked the recipe over the years and it has become my go to cookie recipe. My husband and I don’t even let them fully cool before digging in to sample them.
I have experimented with using dark chocolate chips in lieu of the white chocolate. Both are delicious but I really think the white chocolate is a slightly better compliment to the dried cranberries. I am not a fan of nuts in cookies, but certainly chopped, toasted walnuts or pecans would be a wonderful addition.
The baking soda helps with the spreading of the cookies. I additionally like to using a scooper to measure out my cookie dough. I then roll it into a ball and slightly flatten it into a disk to help further with the spreading of the cookie. It gives a better end result shape to your cookies.
When baking these cookies, I take them out of the oven when the edges are golden brown but the centers are still light in color (almost as if it looks slightly undercooked). It will produce a nice, chewy cookie. If you like a more crispy cookie then you can add 2-3 additional minutes to the baking time.Print
- 2 sticks unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
- Preheat oven to 375°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix on medium speed until fluffy and light in color. Mix in eggs one at a time and scrape down the sides and bottom of the bowl after each addition.
- In a separate medium bowl, whisk together the flour, oats, cinnamon, baking soda and salt. On low speed, slowly add flour mixture into butter mixture until combined. Add the dried cranberries and white chocolate chips and mix by hand just until evenly distributed.
- Scoop dough, about 3 tablespoons each, and roll into balls. Place on prepared baking sheets and slightly flatten in disk-like shapes. Bake for 11-13 minutes or until edges are golden brown (center will still be light in color). Remove from oven and allow to cool for 2 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.