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Rochelle Murray’s White Chocolate Cranberry Oatmeal Cookies

by Rochelle Murray

12/14/22

ROCHELLE MURRAY WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Ingredients:

½ c. white sugar

¼ c. packed brown sugar

½ c. unsalted softened butter

1 ¼ c. sifted all-purpose flour

2 large eggs

½ tsp. vanilla extract

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

¾ c. dried cranberries

1 c. white chocolate chips

1 ½ c. rolled oats

Instructions:

Prep

  • Soak dried cranberries in warm water for about 10-15 min to soften them. Using a strainer, drain cranberries and then pat dry. Set them aside.
  • Ground rolled oats in food processor until powdered. Set it aside.

Directions

  • Preheat oven to 350℉.
  • Combine white and brown sugar until evenly distributed.
  • In a large bowl using an electric mixer, combine the white sugar, brown sugar and softened butter; mix well to cream together until sugar-butter mix is smooth.
  • Add in egg and vanilla extract and mix until combined.
  • Add dry ingredients: cinnamon, baking soda, salt and flour. Mix well. (Optional: Mix all dry ingredients together before adding to wet)
  • Fold in the ground oatmeal, white chocolate chips and cranberries – making sure that all ingredients are uniformly distributed.
  • Roll dough into 1-inch pieces and place 3 inches apart onto a greased cookie sheet.
  • Bake at 350℉ for 12 – 15 minutes, just until the edges are lightly golden.
  • Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

For cookies with more of a crunch see below:

1 large egg

1 cup of flour

No need to prep oats or cranberries.

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