White Chocolate Cranberry Cookies

A couple days before Christmas, we got together with our friend Lauren (and our oldest sister, Danielle) and made a TON of cookie recipes.  Don’t worry…we  gave most of the cookies away!  But we did keep and eat a lot of them, too!  I think we need a break from cookies for awhile…

Anyway, Lauren found a recipe for White Chocolate Cranberry Cookies that caught her eye and they sounded delicious…so we decided to try them out!  These came out GREAT.  Definitely one of our favorite cookies that we made. (our favorite were the big New York Times Chocolate Chip Cookies).  The White Chocolate Cranberry Cookies are not only delicious but they are also unique…definitely not your same old same old cookie recipe…try them out for yourself!

White Chocolate Cranberry Cookies (makes about 30 cookies)

Ingredients

  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/2 cups quick-cooking oats (not instant)
  • 3/4 cup dried cranberries
  • 6 ounces white chocolate chips

Directions

  1. Preheat oven to 375°F.
  2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
  3. Add in egg and vanilla extract and mix until combined.
  4. Add the cinnamon, baking soda, salt and flour and mix well.
  5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
  6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
  7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.