White Chocolate Cranberry Oatmeal Cookies
Mar 19, 2021 2:55:33 GMT -5
Post by leilani on Mar 19, 2021 2:55:33 GMT -5
White Chocolate Oatmeal Cranberry Cookies Recipe
Yield: 28 Cookies
Prep Time
10 minutes
Cook Time
12 minutes
Chill Time
1 hour
Total Time
1 hour 22 minutes
Ingredients
1 ¾ cups all-purpose flour
½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 Tablespoon cornstarch
1 cup unsalted butter, melted and slightly cooled
1 ½ cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 ¼ cups dried cranberries, divided
1 ¼ cups white chocolate morsels, divided
Instructions
In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed.
Add the eggs and vanilla and beat for another minute.
Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in 1 cups of the dried cranberries and 1 cup of the white chocolate chips, reserving ¼ cup of each for the tops of the cookies.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 2-3 dried cranberries and 2-3 white chocolate chips into the tops of the cookie.
Bake for 10-12 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.
link
Yield: 28 Cookies
Prep Time
10 minutes
Cook Time
12 minutes
Chill Time
1 hour
Total Time
1 hour 22 minutes
Ingredients
1 ¾ cups all-purpose flour
½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 Tablespoon cornstarch
1 cup unsalted butter, melted and slightly cooled
1 ½ cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 ¼ cups dried cranberries, divided
1 ¼ cups white chocolate morsels, divided
Instructions
In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed.
Add the eggs and vanilla and beat for another minute.
Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in 1 cups of the dried cranberries and 1 cup of the white chocolate chips, reserving ¼ cup of each for the tops of the cookies.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 2-3 dried cranberries and 2-3 white chocolate chips into the tops of the cookie.
Bake for 10-12 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.
link
