Oatmeal Craisin White Chocolate Cookies

Soft and chewy, buttery oatmeal cookies with bursts of tart dried cranberries and sweet chocolate chips.

Cranberries and the holidays go hand in hand, and thanks to this recipe, so does cranberry and oatmeal cookies. I know lots of people love raisins in their oatmeal cookies, while others love chocolate. This cookie is kind of like the best of both worlds. Tart craisins pair deliciously with sweet white chocolate chips, folded into buttery oatmeal cookies that are perfectly balanced between soft and chewy. Feel free to switch up the additions, as dark chocolate + craisins would also be a delicious combination. I hope you love these and add them to your holiday cookie list!

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Oatmeal Craisin White Chocolate Cookies

Makes 24 cookies

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 tsp pure vanilla extract

• 1/2 tsp baking soda

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 cup all-purpose flour

• 3/4 cup old-fashioned oats

• 3/4 cup old-fashioned oats, ground into powder

• 1/2 cup craisins (dried cranberries)

• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350 degrees. Line your baking pan with parchment paper.

2. Soak your craisins in hot water. Set aside.

3. In a large bowl, heat the butter until it is just melted and let cool.

4. Pour both sugars in to the butter and whisk until combined.

5. Add the egg and vanilla extract and whisk until smooth.

6. Add the baking soda and salt and whisk until combined.

7. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture.

8. Add the old-fashioned oats to the mixture.

9. Pour the remaining oats to be ground into a blender or food processor (I use a Nutribullet), grind until it becomes powder and add to the mixture.

10. Add cinnamon to the mixture and fold all dry ingredients into dough with a spatula.

11. Drain the craisins with a paper towel. Then add the craisins and white chocolate chips to the dough and fold with spatula.

12. Scoop the dough unto a parchment paper lined baking sheet.

13. Bake in the oven at 350 degrees for 8-9 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

14. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

15. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• Using a 1.5 tbsp cookie scoop (medium) should yield about 24 cookies.

• I like to use a 2.5 tbsp scoop for these cookies, which yields about 16 cookies.

• You definitely want to add both the whole old-fashioned oats and the blended oats, as the combination makes a perfectly soft and chewy cookie. If you leave out the blended oats, you'll have a hard chewy cookie.

• To drain the craisins, I pour out the water, then place the craisins in a paper towel and squeeze. It may feel like an unnecessary extra step, but it allows you to have plump craisins in every bite, instead of dry ones.

Photos