White Chocolate Cranberry Oatmeal Cookies are a delightful treat that marry the creamy sweetness of white chocolate with the tartness of dried cranberries. These cookies are soft and chewy, with added texture from old-fashioned oats and a little crunch from toasted pecans (if you choose to include them). They make for the perfect accompaniment to a warm cup of tea or coffee, and are simply irresistible!
What You’ll Need for White Chocolate Cranberry Oatmeal Cookies
To whip up these delicious cookies, gather the following ingredients:
- Butter, softened: 2/3 cup (150 g)
- Brown sugar, packed: 2/3 cup (135 g)
- Large eggs, room temperature: 2
- All-purpose flour: 1-1/2 cups (190 g)
- Old-fashioned oats: 1-1/2 cups (135 g)
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: 1/2 teaspoon
- White baking chips: 1-1/2 cups (240 g)
- Dried cranberries: 1-1/4 cups (200 g)
- Pecans, chopped and toasted (optional): 1/2 cup (50 g)
Step-by-Step Recipe for White Chocolate Cranberry Oatmeal Cookies
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 5 to 7 minutes.
- Beat in the eggs, one at a time, ensuring they’re fully combined into the mixture.
- In another bowl, combine the flour, oats, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the creamed mixture, mixing well after each addition until fully combined.
- Stir in the white baking chips, dried cranberries, and toasted pecans if you are using them.
- Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them about 3 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until they turn golden brown.
- Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
The Best Way to Serve White Chocolate Cranberry Oatmeal Cookies
These cookies are best enjoyed fresh out of the oven, but they stay delicious for days if stored in an airtight container. Plating them up is simple: arrange a few on a decorative plate and perhaps sprinkle with a touch of icing sugar for a lovely finish. Pair them with a hot cup of tea or coffee for a truly delightful treat. They also work wonderfully as a packed snack for picnics or lunchboxes, bringing a hint of sweetness to any meal!
Expert Tips for White Chocolate Cranberry Oatmeal Cookies
- Chill the Dough: If you have time, consider chilling the dough for about 30 minutes before baking. This can help the cookies maintain their shape and enhance the flavours.
- Add Extra Flavour: Feel free to experiment by adding a teaspoon of vanilla extract or even some orange zest for a citrusy twist.
- Store Properly: To keep your cookies fresh, place them in an airtight container at room temperature. You can also freeze the cookie dough for up to three months, allowing for freshly baked cookies whenever you fancy!
White Chocolate Cranberry Oatmeal Cookies FAQs
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, they will change the texture of the cookies, making them a bit softer and less chewy. For the best results, stick with old-fashioned oats.
How can I make these cookies healthier?
You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly. You can also omit the pecans or reduce the amount for a lighter version.
Can I skip the white chocolate chips?
Absolutely! If you prefer, you can replace them with dark chocolate chips or even nuts. The cookies will still turn out deliciously!
Give these White Chocolate Cranberry Oatmeal Cookies a go! They’re not only a treat to eat, but they also fill your kitchen with mouth-watering aromas. Happy baking!