Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups packed dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/4 cups dried cranberries, divided
- 1 1/4 cups white chocolate morsels, divided
Instructions
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, and cornstarch. Set aside.
- In a large mixing bowl, beat the melted butter and brown sugar on high speed for about 2 minutes, scraping down the sides as needed.
- Add the eggs and vanilla extract. Beat for another minute until fully incorporated.
- Add the dry ingredients to the wet ingredients and beat on low speed just until combined.
- Mix in the oats on low speed until evenly distributed.
- Fold in 1 cup of the dried cranberries and 1 cup of the white chocolate chips, reserving 1/4 cup of each for topping.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350℉ (175℃). Line a baking sheet with parchment paper.
- Drop 2–3 tablespoons of dough per cookie onto the prepared baking sheet. Press 2–3 cranberries and 2–3 white chocolate chips on top of each cookie.
- Bake for 10–12 minutes, until edges are lightly golden. Centers may look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months.
- To freeze dough, scoop into balls and freeze for up to 3 months. Bake from frozen with 1–2 extra minutes.
- Pressing white chocolate chips and cranberries on top after shaping the cookies makes them more visually appealing, but is optional.
- Do not substitute quick oats — they will make the cookies dry and crumbly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
