Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
- Beat in the eggs one at a time.
- Mix in the vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix just until combined.
- Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
- Chill the dough for 30 minutes.
- Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
For chewy cookies, take them out when the edges are lightly golden and the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter and dairy-free white chocolate chips.
