I can’t get over how wonderful this past holiday weekend was! It was just perfect, and these cookies were included in the fun. My long holiday weekend included baking and cooking yummy food, visiting with family, sweet potatoes with the marshmallows on top, 50% off Target Christmas decoration shopping, Star Wars, gluten free pizza, relaxing on the couch and reading for hours, fun workouts and walks, oh, and did I mention indulging in amazing holiday food? So thankful.
I’ve been making these cookies every Christmas season for the past 5 years. They are my husbands favorite! I usually make them around the beginning of December, but I was lagging this year for whatever reason, and made them the week of Christmas. About the third week of December, my husband hinted to me that I hadn’t done any holiday baking. 🙂 He got excited when he woke up last Sunday morning to 60 baked cookies! Don’t worry, they weren’t all for him. We like to share the love.
Oatmeal White Chocolate Cranberry Cookies (makes 25 – 30 cookies)
what you need:
- 1 1/4 cup flour
- 1 1/4 cup oats
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 cup dried cranberry
- 1 cup white chocolate chips
what you do:
- Preheat oven to 375 degrees
- Mix brown sugar, vanilla, butter, and the egg together in a stand mixer, or large bowl.
- Add all the dry ingredients to the same bowl, flour, oats, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt. Mix together well
- Fold in the dried cranberries and chocolate chips.
- Make about 1-1/2 in balls with your hands, and place dough on a baking sheet. Press down on the ball lightly with a baking spatula so the cookie is more flat and round.
- Bake for 8-12 minutes. (My first bath finished in 8, and my second in 11) I stand by the oven the whole time so I can watch to see when they are ready. You want them to be a little soft, but the edges will be a light brown.
- Remove from pan, and let cool for at least 10 minutes on a cooling rack, before digging in!