White Chocolate Cranberry Oatmeal Cookies
1 cup all-purpose flour
1 ¾ cup oats (I used quick cooking oats)
½ cup light brown sugar
2 tbsp white sugar
½ tsp cinnamon powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup butter
2 tsp vanilla essence
¾ cup dried cranberries
¾ cup white chocolate chips
Whisk together flour, baking soda, cinnamon and salt and keep aside.
Beat butter, brown sugar and white sugar for few mins.
Add egg and vanilla essence and beat again.
Add flour and mix well.
Add oats, chocolate chips and cranberries and mix well.
Cover and refrigerate for 30 mins.
Preheat oven to 160 degree Celsius. Line a baking tray with parchment paper or wax paper. No need to grease.
Scoop out 1 tbsp or 2 tbsp per cookie and place on the tray with some space between them.
Bake for 12-15 mins. Take out and cool completely on a wire rack.
Store in an airtight container or refrigerate.
If you prefer soft cranberries in the cookie, place the cranberries in a bowl and cover with hot water for 20 mins. Drain and squeeze out excess water and use in cookies.
In case your cookies don’t spread, after 8 mins, press slightly with the back of a flat glass and finish baking.
Sometimes, when you scoop, no chocolate chips will appear on top. In that case place a few on top strategically 🙂