Ok, obsessed with these cookies. Made them for a play date with some of our favorite people a little while back. My tin was empty upon leaving, which is always a good sign. Then I doubled the recipe for a family day, cause well Steven pretty much wanted his own batch and I took some to my in-laws for dinner.
They’re light and fluffy with so much flavor. And I had to make them again (and again) just to take some pictures, well and getting to eat them is a pretty good reward. I’m sure my husband didn’t mind either. In fact, I mentioned keeping some dough in the freezer so that I can have these around more without having to bake a batch whenever we want some.
They taste their absolute best on day one and two, but not so bad on day three- if they make it that long. Steven started a trend of dipping the cookies in freshly made whipped cream, which was pretty delicious, y’all. This actually reminded me of a local spot that is probably my favorite lunch place, where they serve their large-fresh cookies with whipped cream on the side- yum!
I will alwayssss, always be an advocate for my KitchenAid stand mixer. I always recommend it to guys when they aren’t sure what to get their wives. Cause really y’all, it’s good for EVERYTHING. Since the day I got mine I would not choose a hand mixer again. Now don’t get me wrong, I used a hand mixer up until the day my life changed, and it will certainly get the job done.
White Chocolate Cranberry Oatmeal Cookies
- 1 cup all-purpose flour spooned and leveled
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 + 1/2 cup quick-cook oats
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Put aside.
Using a stand mixer fitted with the paddle attachment (I love my KitchenAid), or an electric mixer, cream together the butter with the sugars for 1-2 minutes until well combined. Add the egg and vanilla and mix until fully combined.
Gradually mix in the flour mixture and continue mixing until just combined, then mix in the oats, chocolate chips and cranberries until fully combined. It is important to scrape down the sides of the bowl as needed.
Cover the cookie dough and refrigerate for 30 minutes.
During this time, preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat, then set aside.
Once the dough is chilled, remove it from the refrigerator. Using a tablespoon, scoop the dough and roll into balls. Place on prepared baking sheet leaving a little room between each cookie. Gently press down to flatten just slightly.
Bake one sheet at a time for 10-12 minutes or until the edges of the cookies are lightly golden and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to finish cooling.
Before measuring out flour lay out some parchment. Using a large spoon mix up the flour and scoop into measuring cup. With the back of a butter knife level excess flour and add to bowl. Then you can pour the excess flour on parchment back into flour container.
Chilling allows for a fluffier cookie, if you prefer yours to be thinner chilling can be cut down or out altogether.
Cookies store well at room temperature in an air-tight container, best when eaten in the first few days.
Here are the items I lalaLOVE to use when baking these cookies, among many other things at home.
These products make all the difference in my baking processes.
The cookies are great year round, but I really think they have some fall flavors in there. So I am happy to share them with y’all during my favorite time of the year! I cannot wait to hear how they turn out for you!