White Chocolate Cranberry Oatmeal Cookies
Servings 24 cookies
Equipment
- stand mixer or hand mixer
Ingredients
- 1 cup unsalted butter (2 sticks)
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 1.5 cups of all purpose flour
- 3 cups of quick-cook oats
- 3.4 oz package of instant vanilla pudding
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoono cinnamon
- 1 cup dried cranberries
- ½ cup hot water
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 375 and line a baking sheet with either silicon baking mats or parchment paper
- Add your dried cranberries and hot water to a small bowl and allow them to soak while you make the cookie batter.
- Add your butter, brown and white sugar to the bowl of a stand mixer and beat with the whisk attachment for about 2 minutes. You could also do this in a large bowl with a hand mixer.
- Add in eggs and vanilla extract and beat until fluffy (scraping down the sides of the bowl throughout)
- In a separate bowl, combine your dry ingredients: flour, oats, vanilla pudding, cinnamon, salt, and baking soda
- Switch to the paddle attachment on your stand mixer, then slowly add your dry ingredients to your wet ingredients in thirds, stirring after each third until completely combined. (If you dont have a stand mixer, you can use a wooden spoon to do this by hand since the batter will be very thick.)
- After the batter is mixed, add in your white chocolate chips. Drain the excess water from the cranberries and add them to the batter. Discard the water. Mix until just combined.
- Scoop about 2 tablespoons of cookie batter per cookie onto your prepared baking sheet about 2 inches apart.
- Bake at 375 for 11-12 minutes.
- Once out of the oven, leave the cookies on your baking sheet for about 5 minutes then transfer to a cooling rack for about 10 minutes before eating.
- Enjoy!