Okay cookie season, we’re ready for you! I seem to be interested in cranberry cookies around this time of year. Last year I made a batch of Cranberry Oatmeal Cookies with coconut and walnuts that had a little more crunch to them than these do. This time we’re still going with a chewy oatmeal background and dried cranberries, but sweetening up the deal with white chocolate chips. Both are equally delicious, but there’s something about these cookies that ring Christmas. I’d recommend making a batch of both, then keeping one for yourself and bringing the other as a killer cookie exchange gift. Plus they freeze well, so you can always thaw some cookies closer to the holidays.
Quick note on the oats- 99% of the time I use old fashioned quick cooking oats. Not only do I prefer their texture, but they hold up their shape nicely in the oven. Having said that, I had some leftover steel cut oats on hand and added just over a cup into this recipe. The result was great- I tasted the texture of the steel cut oats, and they still came out pretty. So go ahead and use whatever you have in your pantry.
In a medium sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Use an electric mixer to beat the room temperature butter and both sugars together until smooth and creamy. Beat in the egg and vanilla. Gradually add in the dry ingredients, stirring between each addition.
Now comes all the goodies- mix in your oats, dried cranberries, and white chocolate chips. I always leave a few cranberries and chocolate chips set aside for topping the cookies later.
Bake at 375 for about 10 minutes. You want the cookies to be slightly golden, but still soft.
Let them cool on the hot cookie sheets for a couple of minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container for up to 1 week at room temperature or 3 months frozen.