Cranberry + White Chocolate Oatmeal Cookies
Tart cranberries and luscious white chocolate pair perfectly in these easy drop cookies. They make a pretty addition to holiday cookie trays, but they are delicious all year long!
Servings: 50 cookies
Ingredients
- 3/4 cup butter softened
- 1-1/2 cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1-3/4 cups flour unbleached
- 1-1/2 cups quick oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate chips
- 1 cup lingonberries or cranberries fresh or frozen
Instructions
- Preheat oven to 350 degrees F. Lightly butter two baking sheets and set aside.
- In a large mixing bowl, cream together the butter and brown sugar. Add the eggs and vanilla, and mix well.
- In another bowl, sift together the flour, oats, baking soda, and salt. Stir into creamed mixture until thoroughly combined. Dough will be stiff.
- Fold in white chocolate and cranberries. Do not overmix, or the berries will burst and turn the dough pink.
- Drop cookies by tablespoon onto buttered sheets. Bake for 8-10 minutes, or until the edges are lightly browned. Cool on sheets for 2 minutes, then remove to a wire rack to cool completely.