White Chocolate Cranberry Oatmeal Cookies
These chewy white chocolate cranberry oatmeal cookies with golden brown crispy edges are just what you needed after a long day. Use dairy free white chocolate to make these vegan and allergy friendly.
Servings: 13 cookies
Calories: 241kcal
Ingredients
- 1/2 cup vegan butter, softened (1 stick)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons soy milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup old fashioned rolled oats
- 3/4 cup vegan white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add butter, brown sugar, and white sugar to a mixing bowl and mix with a stand mixer or handheld mixer until fluffy. Add the soy milk and vanilla and mix again to incorporate.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the butter/sugar mixture.
- Stir in the oats, chocolate chips, and cranberries. Chill dough in the fridge for 30 minutes.
- Add large rounded spoonfuls (about 2 tablespoons) of dough onto baking sheet. Bake for 12-14 minutes or until golden brown on edges. Allow the cookies to cool for 5 minutes on pan before transferring to cooling rack.
Notes
- Vegan Butter: Make sure to use vegan butter sticks rather than a vegan butter that comes in a container. This recipe also works with dairy butter if you don't want/need to make it vegan.
- Measure your flour correctly: Measure your flour by scooping it out of the bag/container into the measuring cup and then leveling with a flat edge.
- Chilling the dough: The cookies still bake well with no chilling time but they do spread a little. If you want a thick and chewy cookie like in the photos, chill the dough for 30 minutes before baking.
- Want perfectly round cookies? Use a biscuit cutter or the mouth of a large jar that is larger in diameter than your cookies. (You don't want to actually cut the edges.) Reshape the cookies into a perfect circle by placing the cutter around the cookie and using a circling motion to reshape it. Make sure to do it when they are still warm immediately after pulling them out of the oven.
Nutrition
Serving: 1Cookie | Calories: 241kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 154mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg