Cranberries & Snow Cookies are a great alternative to chocolate chip or oatmeal raisin cookies and is a perfect compliment to traditional holiday meals. Check out the ingredients and instructions...
Ingredients (Makes about 24 cookies)
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional but recommended)
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix:
- 1 cup dried cranberries
- 1 cup white chocolate chips
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Cinnamon
- Salt
- Rolled oats
- Set aside...
Cream the Butter & Sugars
In a large bowl (or stand mixer), beat on medium speed until creamy:
- Butter
- Brown sugar
- Granulated sugar
- This should take about 2 minutes.
Add Eggs & Vanilla (Beat In)
- Eggs, one at a time
- Vanilla extract
- Mix until fully combined
Add the Dry Ingredients
- Slowly add the dry mixture to the wet mixture.
Mix until just combined — do not overmix.
Fold in the Good Stuff (Using a spatula, gently fold in)
- Dried cranberries
- White chocolate chips
- (Optional) Nuts
Scoop & Bake
- Scoop dough into 1½-tablespoon balls (or use a medium cookie scoop).
- Place on baking sheet, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, or until edges are lightly golden.
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for Best Results
- For chewier cookies, slightly underbake (10 minutes).
- Chill dough for 30 minutes if you want thicker cookies.
- Add a sprinkle of flake salt on top before baking for a gourmet touch.
