These are Santa’s favorite cookie. I know because every Christmas Eve we put out a tray of assorted homemade cookies and candies for Santa and company and every Christmas morning without fail all of the White Chocolate Cranberry Oatmeal cookies are gone. It makes sense that the big guy would love these. First of all they are yum. Second they have white chocolate and red cranberries, Christmas colors, and finally they are such an easy cookie to make and Santa, being the kind and generous soul that he is, would not want a lot of hassle for the cook.
I’m not kidding about how easy these are to make. I used the recipe from the lid of a Quaker Oats box but used white chocolate chips and cranberries instead of the raisins called for in their recipe. Because they are so easy, I use these as “bait cookies” for the cookie monsters in my house. I make them before I bake the rest of the cookies for my holiday cookie tray so my family has something to eat and will hopefully leave the other cookies alone. Of course that means I make these again or they would be missed Christmas Day after the feast when my family enjoys all of the cookies and Gingerbread Caramels for dessert.
This recipe makes just over 3 dozen cookies.
2 sticks butter, at room temperature
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 and 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups old fashioned oats
1 heaping cup white chocolate chips
1 heaping cup dried cranberries
Preheat oven to 350. Line baking sheets with parchment paper or silpat baking sheets, (my preference).
Cream the butter and sugars together in the bowl of an electric mixer. Add the eggs and vanilla and mix well. Combine the flour, baking soda, salt and cinnamon in a medium sized bowl. Add it to the butter mixture and combine. Add the oats and mix to combine. Add the chocolate and cranberries and stir with a wooden spoon to combine.
Using a small ice cream scoop, drop cookie dough on your lined baking sheets, leaving room for them to expand. Bake 10-12 minutes until golden brown. Let cool 1 minute, then move to a rack to let cool completely.
These will keep in an airtight container up to 1 week…if you hide them well.