Cranberry Oatmeal White Chocolate Chip Cookies1 min read

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Makes 3 dozen
2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries
1 cup white chocolate chips

1.In a medium bowl, whisk together flour, salt, cinnamon, baking powder,
and baking soda. Set aside. In a small bowl, whisk together the vanilla,
milk, and eggs. Set aside. In the bowl of an electric mixer fitted with
the paddle attachment, combine the butter with both sugars, and beat on
medium speed until light and fluffy. Reduce speed to low, gradually add
milk mixture, and beat well. Add the flour mixture, and beat until just
combined. Remove bowl from the electric mixer, and stir in the oats,
cranberries, and white chocolate chips. Place dough in the refrigerator
until firm, at least 2 hours or overnight.

2.Preheat oven to 350 degrees. Line several baking sheets with parchment
paper, and set aside. Shape 2 tablespoons of dough into a ball; place
on one of the prepared sheets. Repeat with the remaining dough, placing
3 inches apart. Press with the bottom of a glass to flatten dough into
2-inch-diameter rounds.

3.Bake until golden but still soft in center, 16 to 18 minutes, rotating
halfway through. Remove from oven; transfer with parchment to a wire
rack to cool. Store in an airtight container at room temperature for
up to 1 week.

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Michael is happily married to a great guy, living inTexas. Leftist, socialist, atheist, all those things mom warned you to stay away from.

Strong supporter of equal rights for everyone, lgbt, women, minorities. If we don't stick together they will divide us.
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