White Chocolate Cranberry Oatmeal Cookies
A hearty, chewy holiday oatmeal cookie packed with sweet white chocolate chips and juicy, sugar-coated cranberries. A great way to use up surplus ingredients, coming in at just $0.32 per cookie ($7.58 for the entire batch).
Servings 24 Cookies
Cost $0.32 per cookie or $7.58 per batch
Ingredients
- 1 cup Shortening or 1/2 cup butter + 1/2 cup shortening
- 1 cup Granulated Sugar
- 1/3 cup Granulated Sugar for coating cranberries
- 1 cup Packed Brown Sugar
- 2 large Eggs
- 2 tbsp Milk
- 1 1/2 tsp Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 4 cups Quick Oats
- 8 oz White Chocolate Chips
- 8 oz Frozen Whole Cranberries
Directions
- Preheat oven to 375°F (190°C). Rinse frozen cranberries under cold water until separated. Toss in a bowl with 1/3 cup sugar and set aside.
- In a large bowl, cream shortening/butter, brown sugar, and 1 cup granulated sugar together until fluffy.
- Beat in eggs, milk, and vanilla extract until well combined.
- Gradually stir in flour, salt, and baking soda, scraping the sides of the bowl.
- Alternately fold in quick oats, white chocolate chips, and sugar-coated cranberries until a thick dough forms.
- Drop rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake for exactly 9 minutes until bottoms are light golden.
- Rest on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
Original Author: Betty Crocker Cooky Book
- Timing Tip: Do not overbake! Pull them at 9 minutes so the bottoms don't burn and the centers stay soft.
- Cranberry Swap: Fresh cranberries work with the same sugaring step; dried cranberries can be used without extra sugar.