White Chocolate Cranberry Oatmeal Cookies

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a medium size bowl with a hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until smooth. Add the egg and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and molasses and beat on high again until completely combined. Scrape again if needed.
Pour the dry ingredients into the wet ingredients and mix well on low until combined. With the mixer still on low, add the oats, white chocolate chips, and dried cranberries until dough is completely combined.
Chill the dough for at least 45 minutes or up to 2 days in the refrigerator. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
Preheat the oven to 350ºF (177ºC). Line 2 baking sheets with parchment or silicone baking mats and set aside.
Using a 1 ounce cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball or drop scoops of dough directly onto the baking sheet. Place on baking sheet at least 1 and ½" apart.
Bake for 10-12 minutes or until edges just begin to brown. Remove from oven and allow to rest on baking sheet for at least 3 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Cookies will not spread very much, so pressing on them gently with a spatula will give them a flatter look, if you'd prefer that. Transfer to wire rack to cool completely. Store cookies covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.

White Chocolate Cranberry Oatmeal Cookies

Ingredients

Instructions

Notes

Nutrition Disclosure