Bready or Not: Chewy Oatmeal White Chocolate Cranberry Cookies

A year ago, I shared my favorite Chewy Oatmeal Raisin Cookies. Aren’t they pretty?

I decided to do a remix of this same recipe but with white chocolate chips and cranberries. See, I had major writing deadlines coming up and I wanted to have reliable dough stashed away in the freezer so I had emergency cookie dough.

Yes, emergency cookie dough. This is totally a thing.

I prepped the dough by scooping it and freezing it on a cookie sheet and wax paper. Then I bagged it all and stashed it in the deep freeze.

Three months later, I baked it.

I took the dough straight from the freezer. I watched it bake because I really wasn’t sure how long it would need. The dough didn’t expand at all, so halfway through I used the bottom of a glass to smush them flatter. The batches ended up taking thirteen to sixteen minutes.

My reliable cookie dough was indeed reliable. The white chocolate cranberry cookies ended up chewy and amazing, just like the original version.

Print Recipe

Bready or Not: Chewy Oatmeal White Chocolate Cranberry Cookies

Chewy oatmeal cookies that don't include raisins.

Course: Dessert

Keyword: cookies

Author: Beth Cato

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter melted
• 1 cup packed brown sugar packed
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1 Tablespoon pure vanilla extract
• 1 egg
• 1 egg yolk
• 1 1/2 cups old-fashioned oats
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

Instructions

• Preheat oven to 325 degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
• Melt butter and let cool slightly.
• Mix flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture. Add the oats, white chocolate, and cranberries. Mix until just blended.
• Using a tablespoon scoop, place dough balls on pan. Bake for 10-13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5-10 minutes before transferring to a cooling rack.

Note: Scoop and freeze the dough for months. Bake it straight out of the freezer for 13-16 minutes; dough may need to be flattened halfway through if the cookies don't expand.

OM NOM NOM.