SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES + VIDEO
I couldn’t let the holidays pass without sharing another oatmeal cookie recipe that I absolutely love!
I originally posted the recipe for these white chocolate cranberry oatmeal cookies back in 2015, but I wanted to update the pictures for these cookies and add a video to show you just how easy they are to make.
Not only are these cookies easy to make, but they’re jam-packed with so many goodies. You can even mix in some chopped pecan for a little something extra in these cookies. Trust me when I say that this is one cookie recipe you’ll want to keep on hand for the holidays!
The base of these cookies is very similar to my oatmeal raisin cookies with a couple small changes. You’ll start by whisking together a few dry ingredients: all-purpose flour, baking soda, cinnamon, and a little salt.
For the wet ingredients, you’ll cream together some butter, brown sugar, and granulated sugar. Once the butter and sugars are well combined, you’ll mix in an egg and some vanilla extract. After you combine the wet and dry ingredients, you’ll slowly mix in the old-fashioned rolled oats, dried cranberries, and white chocolate chips until they’re just combined.
Once you’re finished mixing up the cookie dough, you’ll want to cover it and refrigerate it for about 30 minutes. I prefer to chill my cookie dough because it prevents the cookies from spreading too much in the oven and creates a thicker cookie.
Ingredients
Instructions
for full instruction please see : www.livewellbakeoften.com
I originally posted the recipe for these white chocolate cranberry oatmeal cookies back in 2015, but I wanted to update the pictures for these cookies and add a video to show you just how easy they are to make.
Not only are these cookies easy to make, but they’re jam-packed with so many goodies. You can even mix in some chopped pecan for a little something extra in these cookies. Trust me when I say that this is one cookie recipe you’ll want to keep on hand for the holidays!
The base of these cookies is very similar to my oatmeal raisin cookies with a couple small changes. You’ll start by whisking together a few dry ingredients: all-purpose flour, baking soda, cinnamon, and a little salt.
For the wet ingredients, you’ll cream together some butter, brown sugar, and granulated sugar. Once the butter and sugars are well combined, you’ll mix in an egg and some vanilla extract. After you combine the wet and dry ingredients, you’ll slowly mix in the old-fashioned rolled oats, dried cranberries, and white chocolate chips until they’re just combined.
Once you’re finished mixing up the cookie dough, you’ll want to cover it and refrigerate it for about 30 minutes. I prefer to chill my cookie dough because it prevents the cookies from spreading too much in the oven and creates a thicker cookie.
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 3/4 cup (105 grams) sweetened dried cranberries
- 3/4 cup (140 grams) white chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- ........................................
for full instruction please see : www.livewellbakeoften.com
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