Well, the holidays are in full force and I’m as pleased as punch… well, almost. The weather here is still so warm, it’s really hard to get into the Christmas spirit. We went to our towns tree lighting yesterday in shorts. Seriously. Shorts. Ugh. Granted, this is Alabama and we very rarely see any of that beautiful white precipitation, but the 80s the first week of December is even extreme for here. Regardless, we forge ahead…
The holidays and cookies just go hand-in-hand! Seriously. And these White Chocolate Cranberry Oatmeal Cookies are a new favorite at our house. They’re just packed with so much delicious stuff, I had trouble culling the name down. Sweet and Salty White Chocolate Walnut Cranberry Oatmeal Cookies just seemed too long. Not that the one I used is much better – he he!
These are a great reason to visit the bulk section of your super market, too. You can get exactly what you need and not have to pay for a whole bunch of extra stuff. I absolutely love the bulk section at Sprouts Farmers Market and the dried cranberries there are my favorite. I’m not sure why, but they just taste so much better to me. Y’all enjoy!!
Recipe Card
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup coarsely chopped walnuts
- 2/3 cup white chocolate chips
Instructions
- Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the butter and brown sugar together until is light and fluffy. Add the eggs and vanilla and mix well.
- In another bowl, combine the oats, flour, baking soda, and salt and mix well. Add half of the dry mixture to the wet mixture and mix well. Add the other half and mix well. Stir in the dried cranberries, walnuts, and white chocolate chips.
- Drop the dough by heaping tablespoonfuls onto the lined cookie sheet about 3 to 4 inches apart. Bake for 10 to 12 minutes or until golden brown. Transfer the cookies to a wire rack to cool.
