This blog post is sponsored and I have been compensated by Collective Bias, Inc. and its advertiser, however all opinions are mine alone. #BakeMagicMoments #CollectiveBias
Soft, chewy, and loaded with white chocolate and cranberries, these oatmeal cookies are quick to whip up and the dough can even be made ahead of time for whenever that cookie-craving hits!
It’s cookie-baking season y’all. Don’t even try to stop me.
Granted, cookie season is pretty much a year-round kinda thing with me, but I totally take that up like 20 notches once November rolls around. Maybe the fact that it’s fuh-reeeezing and the general mindset I develop once the cold temps set in goes something like:
Hi, I’m Sarah and I like warm cookies. Seriously, who needs warm hugs when you can have warm cranberry white chocolate oatmeal cookies??
Frozen on the brain, apparently. Halp!
Today’s cookies were made possible thanks to the awesome folks behind Reynolds Kitchen who recently came out with pretty much any cookie-baker’s best friend: Pre-cut cookie baking sheets now at Walmart! I mean, seriously—how convenient is simply pulling out an already perfectly-sized piece of parchment paper for ALL your cookie baking adventures?? Easy prep + easy cleanup = definitely some pros I wanna keep.
So let’s talk white chocolate. And cranberries. And oatmeal. And the fact that you’re looking at my new favorite oatmeal cookie on planet earth.
Pssssst…a cookie addict can have multiple favorites. Just so you know…
These are just plainly and simply so.dang.awesome! Just like their sister recipe, these babies are extra-EXTRA chewy, loaded with texture, and even more loaded with gooey white chocolate and soft dried cranberries.
Loaded cookies = the best kind. Lookit’ how loaded!! Perfect. ♥
I included a make-ahead option in these cookies pretty much because hey, this time of year when the family’s all over, who wants to be stuck in the kitchen slaving over cookies?? With that in mind, there are two ways you can store the dough for these cookies. —>
Exhibit A: Make the dough, shape into balls and place on your (pre-cut!) parchment paper. Cover and refrigerate up to 2 days. Allow the dough to soften about 10 minutes, then bake as directed!
Exhibit B: Do all that was explained above, except stick those bad boys in the freezer for up to two MONTHS. Then, when that warm cookie craving hits…just thaw ’em and bake!
Not gonna lie—both options could prove to be dangerously easy. You know what I mean…
Can we all just agree that your Monday plans should probably include these cookies? Make one batch for the freezer/fridge and one batch for today!
Not bragging or anything, but I totally give the greatest cookie advice. 😀
- 1/2 cup butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1-1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in egg and vanilla until combined.
- In a medium separate bowl, combine flour, oats, baking soda, cinnamon, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in white chocolate and dried cranberries until a dough comes together. (dough will be slightly sticky)
- Roll cookie dough into 1-in balls and place on Reynold's parchment paper-lined baking sheets. Refrigerate dough balls 1 hour or up to 2 days.*
- Once dough is firm, remove from fridge and preheat oven to 350F. Bake cookies at 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Baked cookies may be stored in an airtight container up to 5 days.
Be sure to find Reynolds Kitchen on Facebook and Pinterest for lots of baking inspiration!