Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Mix on medium-high speed for about 2 to 3 minutes until the mixture is smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed just until the flour disappears. Do not overmix.
- Fold in the rolled oats using a sturdy spatula or a wooden spoon.
- Gently fold in the white chocolate chips and the dried cranberries until they are evenly distributed throughout the dough.
- Using a cookie scoop or a large spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for at least 5 minutes. This helps them firm up so they do not break. Transfer them to a wire rack to cool completely.
- Cook Time: Not specified