Think oatmeal cookies are too simple for a holiday cookie tray? Well, upgrading a few key ingredients is all it takes to dress these beauties up for a party.
Oatmeal Cranberry Cookies
- 2 cups All-purpose flour
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- ½ tsp. Table salt
- 2 Sticks unsalted butter, softened (1 cup)
- 1 cup Sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 tsp. Vanilla extract
- 3 cups Oats (not instant)
- 1 cup Dried cranberries
- 6 oz. Good-quality white chocolate, coarsely chopped
- Preheat oven to 350°; line two baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.
- Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a rubber scraper or wooden spoon until completely blended.
- Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.
- Drop dough in 3 Tbsp. mounds (a No. 40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2 inches apart. Bake for 11–13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
- Storage instructions: Store cookies in an airtight container at room temperature for up to five days.
- Freezing instructions: Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.
1 servings per container
- Amount Per ServingCalories126
- % Daily Value *
- Total Fat
- Saturated Fat 3g 15%
- Cholesterol 18mg 6%
- Sodium 68mg 3%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.