Oatmeal Cranberry Cookies
- 3 days ago
- 1 min read
Ingredients
¾ cup unsalted butter room temperature (1½ sticks)
¾ cup brown sugar 160 grams
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1½ cups all-purpose flour 180 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ cups rolled oats 150 grams
1 cup dried cranberries 114 grams
⅔ cup white chocolate chips 113 grams, optional (can sub semisweet chips)
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Use a hand mixer to cream the butter and sugar together until fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together.
Add the flour mixture to the wet ingredients. Beat until just combined.
Use a spatula to stir in the oats, cranberries, and chocolate chips if using.
Use a 1-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.
Bake for 8-10 minutes until the edges are slightly browned.
Description
What can be bad about oatmeal cookies loaded with white chocolate chips and craisins?
Servings
24
Notes
These are so good. I refrigerated the scooped dough as I usually do. I could have let them warm more so I got chunky cookies. I would do it that way again.
Source
Kristen Teigen for The Cookie Rookie
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