Wonderfully chewy oatmeal cookies studded with tart dried cranberries and sweet white chocolate, these healthy white chocolate cranberry cookies are essential for your holiday baking list!
Course Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
Total Time 24 minutesminutes
Servings 16cookies
Calories 100kcal
Ingredients
1 ½cups rolled oats
¼cupwhole wheat flour
½teaspoonbaking soda
¼ cup brown sugar
2tablespoonsgranulated sugar
½teaspoonground cinnamon
3tablespoonsmelted butter
3tablespoonsskimmed milk
1teaspoonvanilla extract
2.5oz/70gwhite chocolate
1oz/30gdried cranberries
Instructions
Preheat the oven to 350F/175C and line a baking tray with parchment paper or a silicone baking mat. In a medium-size bowl, stir together the oats, flour, baking soda, both sugars and cinnamon.
Pour in the melted butter, milk and vanilla and stir until a dry dough forms.
Roughly chop up the white chocolate and dried cranberries and stir them into the batter.
Divide the batter into 16 pieces (that's about 1 tablespoon per piece) and roll each piece into a ball. Lightly flatten each ball between your hands and evenly space out onto the lined baking tray.
Bake in the preheated oven for 14 minutes, until the edges of the cookies are just beginning to brown. (Don't leave them in any longer, otherwise they'll burn!) Leave the cookies to cool to room temperature on the baking tray before eating or storing inside a plastic container.