White Chocolate Cranberry Oatmeal Cookies

These cookies are soft and chewy on the inside with a nice crunch on the outside and the perfect cookie to add to your Christmas baking list!

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Let me just start off by saying, these cookies NEED to be added to your Christmas baking list immediately. They're soft and chewy, have the perfect amount of crispiness, and are filled with flavor.

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Every Christmas I make white chocolate cranberry cookies, but I have yet to find that perfect recipe. Well here it is guys! This recipe hits every note and is packed with flavor. Of course perfect for any time of the year, but the pretty cranberries make it a perfectly festive Christmas cookie.

The inspiration for this recipe came when I was making my moms famous chocolate chip cookies and thought, what if I replaced half the flour with oats, but like we all know oatmeal raisin just is not it, but chocolate... now that I can get behind. So I tried these out... and it was a major fail. But after tweaking a couple things... we now have the best oatmeal cookies I have ever had. And my family can agree. Let me just say, 1 batch makes about 22 cookies... and after they finished the first batch in 1 day and requested I make more, we are now almost through another batch I just made yesterday. I highly recommend you try these out, and if you do, let me know how much you love them!

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The Recipe:

3/4 cup + 2 tbsp cold butter cubed

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cornstarch

1 teaspoon cinnamon

1.5 cups flour

1.5 cups oats

1.25 cups white chocolate chips

1.25 cups dried cranberries

Preheat oven to 400° F

Line baking sheets with parchment paper

In mixing bowl, mix together butter and sugars on medium speed till light, about 4 minutes.

Add eggs and vanilla and mix.

Combine dry ingredients and gradually mix in until combined.

Add white chocolate and cranberries and mix to combine.

Using a cookie scoop, scoop onto baking sheet and place in fridge for 10-15 minutes to set.

Bake 10-12 minutes.

Let cool on baking sheet for 5 minutes then transfer to cooling rack.

Enjoy!