Cranberry & White Chocolate Oatmeal Cookies

We’re expecting our first snow of the season tonight and into tomorrow.

I’m grossly underprepared.

I don’t even think I’ve dug out my winter coat from the back of the closet. Where are all my warm socks? Long johns? Scarves? My warm gloves?

I wish I could just stay inside for the next 24 hours, but we’re preparing for Snowmaggedon tomorrow at work. Adding light snowfall to Monday morning rush hour is sure to spell doom for Oklahoma City. Oklahomans can’t even drive in rain—add in snow and it’s a catastrophe for the roadways.

There’s no blizzard predicted. We’ll be lucky to come out with a trace amount of snow. Any amount of snowfall is news around these parts, though. We see it so rarely it’s almost like a white buffalo for this state. I love snow, but I sure as heck don’t like working in it.

Preparing for what is bound to be a long day at work tomorrow, I baked a bunch of cookies to keep spirits high amongst my coworkers. This recipe is a mish-mash of a few different ones. I’ve got too many half-empty containers of oatmeal in the pantry so I wanted to use it up in cookies, but I didn’t want plain ol’ oatmeal raisin cookies. Cranberries are a sign of fall, so I subbed them in for the raisins. I wanted another sweet punch, so that’s where the white chocolate comes in.

Do you like your cookies chewy or crispy? These are kind of a mixture of both. The outside edges are crispy and the middle is nice and chewy. Some of them I baked for a little bit longer so they were ALL crispy. I love crispy, crunchy cookies.

Keep an eye out for more cookie recipes to come. I’m a cookie-baking fiend this time of year. The other kind of cookie I made yesterday was Rob’s favorite of the bunch—but I liked these better.

PS: Use parchment paper on baking sheets when making cookies. It makes for easy cleanup, and it’s easier to get the cookies off and onto racks to cool. Plus, no more cookies sticking to your pan and you having to scrape the remains off! Parchment paper is your best friend.

Cranberry & White Chocolate Oatmeal Cookies

• Servings: 2-3 dozen
• Time: 40 mins
• Difficulty: Easy
• Print

Chewy oatmeal cookies with white chocolate morsels & dried cranberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 2 1/2 cups old-fashioned oats
• 1 cup butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 TBS. honey
• 2 tsp. vanilla extract
• 5 oz. bag dried cranberries
• 1 cup white chocolate chips, plus more for topping

Directions

1. In a large bowl, sift together flour, baking soda, salt and cinnamon. Meanwhile, in an electric stand mixer fitted with the paddle attachment, cream butter with brown & granulated sugars into light and creamy. Slowly add in eggs, one at a time, until well blended. Add in honey and vanilla.
2. Fold in cranberries, white chocolate chips and oats.
3. Heat oven to 350 degrees. Line 2-3 baking sheets with parchment paper. Drop cookie dough by the spoonful of lined baking sheets. Press in 1-3 white chocolate chips on top. Bake cookies for 9-11 minutes. Let cool on baking sheets for 5 minutes before transferring cookies to wire racks to cool completely.

Step-By-Step Instructions

In a large bowl, sift together flour, baking soda, salt and cinnamon.

Meanwhile, in an electric stand mixer fitted with the paddle attachment, cream butter with brown & granulated sugars into light and creamy. Slowly add in eggs, one at a time, until well blended. Add in honey and vanilla.

Fold in cranberries, white chocolate chips and oats.

Heat oven to 350 degrees. Line 2-3 baking sheets with parchment paper. Drop cookie dough by the spoonful of lined baking sheets.

Press in 1-3 white chocolate chips on top. Bake cookies for 9-11 minutes.

Let cool on baking sheets for 5 minutes before transferring cookies to wire racks to cool completely.