White Chocolate Cranberry Cookies
A festive holiday cookie, with white chocolate and cranberries
Ingredients
- ½ cup butter softened / room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- ½ cup flour 60 grams- please weigh if possible
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cup quick cooking oats (not instant) 135 grams- please weigh if possible
- ¾ cup dried cranberries
- ¾ cup toasted pecans or walnuts chop and dry toast in a pan for 5 minutes for better texture and flavor
- ¾ cup white chocolate chips 4-6 ounces
Instructions
- In a large bowl, add the softened butter, brown sugar, and white sugar. Stir to fully mix.
- Add in the egg and vanilla extract. Continue to stir until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir into the butter mixture.
- Add the oats, dried cranberries, toasted nuts, and white chocolate. Stir until fully incorporated.
- Scoop the dough into 2 oz balls, or roughly 2 Tbsp. Place in the refrigerator while you preheat your oven to 375°F (190°C)
- Once the oven is preheated, place the cookies on a parchment lined baking sheet and bake for 8-10 minutes, or until the edges are golden and crispy.
- Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Enjoy!