Cranberry Oat Cookies with White Chocolate Shavings
Equipment
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Baking sheet
- 1 Parchment paper
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup white chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the oats, dried cranberries, and white chocolate shavings until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For extra chewy cookies, be careful not to overbake them; they should be slightly soft in the center when you take them out. Feel free to substitute dark chocolate for a less sweet option, and consider adding a pinch of cinnamon for a warm spice note.
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