Update: Since I bake these bad boys every year, and my photography skills have greatly improved over the past 12 months, I figured I’d give this post an upgrade. Same amazing recipe. . . WAY better pictures.
Ok, I am admittedly not a big cookie baker—I don’t even eat cookies very often. In fact, these cookies are the only ones I have ever made that weren’t cut from a log or broken off in a neat little square from a block. But they are, by far, the best cookies I have ever had. The tartness of the cranberries with the sweetness of the chocolate chips and the moist chewiness of the oatmeal—they are pure heaven!
White Chocolate Cranberry Oatmeal Cookies
(Makes 36 cookies, technically, but I usually manage to get about 48- maybe I make them on the smaller side)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter , softened
1 cup sugar
1 cup dark brown sugar , firmly packed
2 large eggs
2 teaspoons vanilla
3 cups quick-cooking oats
6 oz white chocolate morsels
1 cup dried cranberries
Preheat your oven to 350°. Whisk together the first four ingredients and set aside. Cream together the wet ingredients (butter, sugar, brown sugar, eggs, and vanilla) using a hand mixer on low speed. Slowly increase the speed until the mixture lightens in color. Gradually add in the dry ingredient mixture until it is all completely absorbed and combined. Try not to over mix, as that can result in a tough cookie. Stir in the oats, chocolate chips and cranberries.
Spray a cookie sheet with nonstick spray. Using a cookie scoop or a small spoon, drop cookies 2 inches apart on the cookie sheet. Bake for 10-12 minutes or until edges are golden and just set (the cookies will still look slightly moist on top). Allow the cookies to cool on the cookie sheet for a minute or two before moving to a wire cooling rack.