Cranberry White Chocolate Oatmeal Cookies
These Cranberry White Chocolate Oatmeal Cookies are bursting with sweet white chocolate chips and tart dried cranberries wrapped around an oatmeal cookie dough. Chewy, colorful and festive, it's a classic cookie recipe for all of your holiday cookie platters - make ahead and freezer friendly!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350ºF; line a large with parchment paper and set side.
Mix wet ingredients: In large bowl of stand mixer using paddle attachment (or using hand mixer) cream together butter and sugar on high speed for about 1-2 minutes – mixture should be light and fluffy. Add in egg and vanilla, beating on medium speed until mixture is smooth.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Fitmittenkitchen →Chef's Notes
Recipe STORAGE – Cookies will keep in airtight container at room temperature for about 1 week (if they last that long).
FREEZE – Baked cookies can be frozen for up to 3 months. Thaw to room temperature.
FREEZE COOKIE DOUGH:
Prepare the cookie dough as instructed, then place the unbaked cookie dough balls on a parchment-lined cookie sheet small enough to fit in your freezer.
Freeze the dough for 1 hour, then transfer to a plastic freezer storage bag. Label, date and freeze for up to 3 months.
When ready, bake the cookies as instructed (no need to thaw!), adding 1-2 minutes to the baking time.
Nutrition information approximate.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment