Oatmeal-Cranberry-White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

The Holiday Season means loads and loads of baking. And this year it is no different. The tartness of the cranberries perfectly balances out the sweetness of the white chocolate. The oatmeal adds a nice bite to it and also makes you feel less guilty – this Oatmeal Cranberry White Chocolate Chunk Cookies have been our breakfast, snack and after dinner treat last year and history is repeating itself this year around too!

Ingredients for Oatmeal Cranberry White Chocolate Chunk Cookies

  • Flour – 1 3/4 Cup
  • Old Fashioned Rolled Oats – 1 1/2 cups
  • Baking Soda – 1 tsp
  • Baking Powder – 1/4 tsp
  • Salt – 1/4 tsp
  • Ground Cinnamon – 1 tsp
  • Butter – 3/4 Cup, at room temperature
  • Sugar – 1/2 Cup, granulated
  • Light Brown Sugar – 1/2 Cup, packed
  • Eggs – 2 large at room temperature
  • Vanilla Essence – 2 tsp
  • Dried Cranberries – 1 1/4 Cup
  • White Baking Chocolate – 4 oz, roughly chopped
This pic is from last year

How to make Oatmeal Cranberry White Chocolate Chunk Cookies

Preheat oven to 350 F with the rack in the center.  In a bowl whisk together all the dry ingredients – flour, rolled oats, baking soda, baking powder, salt, and cinnamon and keep aside. In a separate bowl beat butter and the sugars until light and fluffy. Beat in eggs one by one and add the vanilla extract. Add all the dry ingredients and mix well. Throw in the dried cranberries and white chocolate chunks. Make balls using about 2 tbs of dough between the palms of your hand. The dough is going to be a little sticky. Bake for 9 to 10 minutes till the edges turn golden brown. Take the cookies out of the oven and let those rest for few minutes before transferring to the wire rack to cool. These stay fresh in an airtight container for up to 5 days.
This recipe is a part of the ongoing Kolkata Food Bloggers Event

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