Oatmeal Cranberry Cookies with White Chocolate Chips
Save Recipe! Pin This PrintServings: 24 cookies
Ingredients
- ½ cup unsalted butter - room temperature
- ½ cup brown sugar - or coconut sugar
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups old fashioned rolled oats
- 1 cup fresh cranberries - quartered
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. I like to spray the baking sheet then place the parchment on top - this helps it to stay in place.
- Wash and slice the fresh cranberries into quarters.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, cream the butter and brown sugar with a hand mixer.
- Beat in the egg and vanilla extract.
- Add the dry ingredients (flour mixture) to the wet ingredients and mix together.
- Add the rolled oats, cranberries and chocolate chips. Mix together with a spatula.
- Ingredients should be mixed evenly and the batter will be sticky.
- Use a cookie scoop or 1 tablespoon measuring spoon to drop cookies on to baking sheet. Leave 1-2" between each one as these cookies will spread as they bake.
- Bake for 10-12 minutes (I baked mine for 12). Let cool 10 minutes, then transfer to a baking rack to cool completely.
- Store cookies in an airtight container in the fridge or counter for up to 1 week. Note: These cookies are soft and delicate and store better in a hard container.
Nutrition Info
Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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