Cranberry- White Chocolate Oatmeal Cookies
These cookies are the perfect treat for your holiday season. They have just the right chewiness and go perfectly with a warm cup of coffee. I hope you enjoy them as much as I do!
Equipment
- Stand mixer with paddle attachment
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 teaspoon baking soda
- 3 cups old fashioned oatmeal
- 2 large eggs
- 3/4 tsp vanilla
- 14 tbsp salted butter melted
- 2 tbsp olive oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup craisins
- 1 cup toasted pecans
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees. Mix together flour, baking soda, baking powder, and oatmeal in a bowl. In your mixer, mix sugar, butter, and oil. Add eggs, vanilla, and salt and mix. Add flour, craisins, pecans, and chocolate.
- Scoop out dough balls onto a parchment lined baking sheet. I use about 2-3 tbsp of dough for each ball. And bake until golden for 16-18 minutes. If you like chewy, soft cookies, bake them 15-16 minutes. If you like them crunchy, bake 18-20. Once you take them out of the oven, transfer to a wire rack to cool.
Notes
Leftover dough can be refrigerated or frozen for later use. To freeze, I work the dough into a disk and wrap with parchment paper. Then I put the disk inside of a freezer grade gallon bag. Use within 3 months for best results.
You can omit nuts, dried fruit or chocolate from this recipe. Or sub in your other favorites!
You can sub dark brown sugar for the light brown sugar for a more deep molasses flavor.