Cranberry White Chocolate Oatmeal Cookies

Ever bite into a cookie and think "OMG this cookie is heaven in my mouth!!!". The type of cookie where you know you should stop eating them but you keep going back for more?

Well, these cookies are IT. These cookies are tart, sweet, crunchy, and packed with deliciousness. The white chocolate adds a slight creamy/sweetness flavor. The cranberries adds the tart flavor and the walnuts adds the crunch. 

This is the one of the Cranberry White Chocolate Oatmeal cookie recipes I have used over the years. I've tried many recipes prior this one, but they don't compare in flavor and texture :o) 

Cranberry White Chocolate Oatmeal Cookies 

2 sticks unsalted butter, room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 tsp. vanilla

2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. kosher salt

2 cups old fashioned oats

1 1/2 cups white chocolate chunks or chips

1 cup dried cranberries

1 cup toasted walnuts or pecans 

Preheat oven to 350. Line baking sheet with parchment paper. Place cranberries in a small bowl and pour hot water over them, enough to cover. Let them sit about 5 minutes to soften a bit. Then drain and place on paper towels to get the excess water off. In a small bowl, place the white chocolate chunks or chips, dried cranberries, oatmeal, and nuts. Set aside. Place butter and sugars in mixing bowl and beat 2 minutes, until smooth. Mix in eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, whisk the flour, baking soda, baking powder and salt. Gradually stir into the butter/sugar mixture, mixing just til thoroughly blended. Stir in the white chocolate/dried cranberries/oatmeal/nut mixture. Drop rounded tablespoonfuls onto baking sheet, spacing 2" apart. Press each cookie to flatten slightly ( it will be kind of like a hockey puck shape). Bake 14 minutes or til bottom edges are a nice golden brown but don't overbake as it could dry them out too much.  Let cool on baking sheet 2 minutes, then cool completely on a wire rack.

*If you like coconut, go ahead and add 1 cup of shredded coconut to the dough. 

*I got 50 small cookies from this recipe. Since mine are smaller, I baked them for 8 to 10 minutes. 


*I can't emphasis the importance of a preheated oven prior to baking enough. It prevents your cookies from spreading like crazy.