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Oatmeal Cookies with Cranberry and White Chocolate

With Oatmeal Cookies adorned with Cranberry and White Chocolate, you're in for a treat that beautifully marries hearty oats with the tang of cranberries and the creamy sweetness of white chocolate. Each bite is a reminder that a classic can be elevated to new heights of deliciousness. So, whether it's a quiet afternoon indulgence or a cheerful gathering, these cookies promise to be the star of the show.
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Prep Time 5 minutes
Cook Time 18 minutes
15 minutes
Course Dessert
Cuisine Continental
Calories 150 kcal

Equipment

  • 1 oven
  • parchment paper
  • 1 bowl
  • 1 fridge
  • cookie sheet
  • 1 spatula

Ingredients
  

  • 1/2 cup unsalted butter, cold but softened
  • 1/2 cup white sugar
  • 1 tbsp powdered jaggery
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup all purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chunks (bar chopped into chunks)

Instructions
 

  • Preheat the oven to 175 C (350 F). Line a large cookie sheet with parchment paper.
  • In a large bowl, cream together the butter, sugar and jaggery with a whisk or wooden spoon until smooth and creamy. If you’re doing it by hand, this would take around 3 minutes.
  • Add the egg, vanilla extract, salt and baking soda. Mix well.
  • Add the flour a little at a time and mix until fully incorporated.
  • Fold in the oats, dried cranberries and white chocolate chunks. At this point, the dough will be very thick and slightly sticky.
  • Refrigerate the dough for 30 minutes or place it in the freezer for 10 minutes*.
  • Grease your hands with a small amount of butter or oil. Roll 1.5 to 2 tablespoons of dough into a ball and place on the cookie sheet. Repeat for the rest of the dough, leaving about 2 inches space between each ball of dough*.
  • Use a spatula to flatten the cookies slightly until they are about 3/4 inch tall*. They will spread slightly as they bake.
  • Bake the cookies for 16 to 18 minutes*. The cookies are done when the tops are a light golden brown and the edges are slightly darker.
  • Leave on the cookie sheet for about 10 minutes, then transfer to a cooling rack to continue cooling. When they are fully cooled down, store in an airtight container. They will remain fresh up to 3 days.

Video

Notes

  • The combination of chewy oats, sweet white chocolate, and tangy cranberries offers a perfect balance of flavors and textures.
  • Rolled oats provide heartiness and a touch of nutty flavor to the cookies.
  • Cranberries' tartness cuts through the sweetness of white chocolate, creating a harmonious blend.
Keyword Dessert