White Chocolate Cranberry Oat Cookies
These white chocolate cranberry oat cookies are soft in the middle with slightly crisp edges. Filled with oats, sweet white chocolate chips, and chopped dried cranberries, they’re a simple bake that’s perfect any time of year.
Equipment
- mixing bowls
- whisk for combining ingredients
- baking trays lined with baking paper
- cookie scoop 3-tablespoon size for portioning dough
- wire rack for cooling cookies
Ingredients
- 115 grams unsalted butter, melted
- 115 grams light brown soft sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 160 grams plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 90 grams rolled oats
- 100 grams white chocolate chips
- 60 grams dried cranberries, roughly chopped
Instructions
- Preheat oven to 180°C / 160°C fan. Line a couple of baking trays with baking paper.
- In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar for 1–2 minutes until thick, smooth, and glossy.
- Add the egg and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, oats, bicarbonate of soda, salt, white chocolate chips, and chopped dried cranberries.
- Gently stir the dry ingredients into the wet mixture until fully combined.
- Scoop about 3 tablespoons of dough per cookie using a medium cookie scoop. Place on prepared trays, spaced a few centimeters apart (makes about 12 cookies).
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers look soft and slightly underbaked. They’ll firm up as they cool.
- Let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.