Description
These Oatmeal Cookies with Cranberries and White Chocolate are so soft, chewy and moist. I enjoy every bite of this deliciousness, and cannot have enough of them. They have a perfect soft and buttery texture inside and crispy edges outside.
Ingredients
- 1 cup All-purpose Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- ½ cups Unsalted Butter, melted
- ½ cups Brown Sugar
- ¼ cups Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 cups Rolled Oats
- ½ cups Dried Cranberries
- ½ cups White Chocolate Chips
Preparation
In a medium size mixing bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon and salt. Set aside.
In another large mixing bowl, add melted butter, brown sugar and granulated sugar. Using a mixer, blend until smooth. Add vanilla extract and egg. Mix again. Add flour mixture and mix well.
Add rolled oats and mix with a spatula. Add cranberries and white chocolate chips and mix again. Cover dough and refrigerate for 1 hour.
When dough is ready, preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat. Using an ice cream scoop or a regular spoon, roll dough into balls, about 3 inches in diameter. Bake cookies for about 12 minutes until beautiful lightly golden. Make sure you don’t over-bake them so they won’t be dry inside.
Note: When you take the cookie out of the oven, they will be very soft and will look a little under-baked. Let them sit on the baking sheet for 10 minutes, then transfer to a wire rack. They will be perfectly baked, soft and chewy!
