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Bakery-Style Cranberry White Chocolate Oatmeal Cookies Recipe

These bakery-style cookies are chewy, soft, and packed with sweet white chocolate and tangy cranberries. Perfect for holiday baking or an everyday sweet treat. Simple ingredients and easy steps make them beginner-friendly. One batch disappears fast—just saying!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter, brown sugar, and granulated sugar together until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
  4. In another bowl, whisk flour, baking soda, and salt together.
  5. Gradually mix the dry ingredients into the wet mixture until combined.
  6. Fold in oats, dried cranberries, and white chocolate chips.
  7. Scoop cookie dough onto the prepared baking sheet leaving space between cookies.
  8. Bake for 10–12 minutes until edges are lightly golden.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For extra chewy cookies, avoid overbaking them.
Chilling the dough for 20 minutes helps create thicker bakery-style cookies.
Use high-quality white chocolate chips for the best flavor.
Store cookies in an airtight container to keep them soft longer.
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