Thick, chewy, and perfect for the holidays, these cranberry white chocolate oatmeal cookies are loaded with dried cranberries and white chocolate chips. No chill time for the dough makes these a quick and easy cookie to pull together this holiday season.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 40
Ingredients
½cup(113g)unsalted butter, softened
½cup(92g)vegetable shortening, softened
1cup(210g)light brown sugar, packed
½cup(100g)granulated sugar
2large eggs
1tablespooncorn syrup
1teaspoonvanilla extract
1 ½cups(195g)all-purpose flour
1teaspoonbaking soda
½teaspoonground cinnamon
½teaspoonsalt
3cups(300g)quick-cooking oats
1cup(180g)white chocolate chips
1cup(121g)dried cranberries
Instructions
Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats followed by the white chocolate chips and cranberries.
Roll the dough out into 1.5 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes, until the edges are slightly brown and cookies look puffy. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
Notes
Oats: For this recipe, you need quick-cooking oats, not old-fashioned rolled oats. Old-fashioned oats will absorb too much moisture from the cookie resulting in a drier texture. I don't recommend using the oats interchangeably.
Corn syrup: Corn syrup helps to keep the cookies soft for several days after baking. I highly recommend using it but you can leave it out if you must.
Room temperature ingredients: All of the ingredients must be room temperature. Set the butter, shortening, and eggs out on the counter about 30 minutes prior to baking.
Baking: Be sure not to overbake them. They should look slightly underbaked when you remove them from the oven. They'll continue to set as they cool.
Make ahead tip
The cookies will keep for up to 3 days stored in an airtight container at room temperature.
Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator.