Ingredients
Equipment
Method
Preheat and Prep
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking and help cookies bake evenly.
Mix Dry Ingredients
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set this aside.
Cream Butter and Sugars
- In a large mixing bowl, use an electric mixer or a sturdy whisk to cream together 1/2 cup softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Vanilla
- Beat in 1 large egg and 1 teaspoon vanilla extract to the creamed butter and sugar mixture until well combined.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep your cookies tender.
Add Oats, White Chocolate, and Cranberries
- Fold in 1 1/2 cups rolled oats, 1 cup white chocolate chips, and 1/2 cup dried cranberries gently but thoroughly.
Scoop and Bake
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are golden but centers still look slightly soft.
Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later.
Notes
- Use softened but not melted butter for best creaming and texture.
- Spoon and level flour for accurate measurement to avoid dense cookies.
- Choose sweetened dried cranberries to balance tartness.
- Check cookies at 10 minutes to avoid overbaking and dryness.
- Freeze baked cookies for up to 3 months for longer storage.