Cranberry Oatmeal Cookies
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Cranberry Oatmeal Cookies
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Easy soft and chewy cranberry oatmeal cookies with white chocolate. No need to chill the dough! They look beautiful and taste special. Our favorite!
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Ingredients
- ½ cup raw pecan halves raw walnuts or raw macadamia nuts
- 4 tablespoons unsalted butter at room temperature
- ⅓ cup coconut sugar or dark brown sugar
- ⅓ cup honey
- 1 large egg at room temperature
- 1 tablespoon brandy or 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 ½ cups old fashioned rolled oats or quick oats (do not use instant)
- ⅓ cup white chocolate chips
- ⅓ cup dried cranberries
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Instructions
- Preheat oven to 350 degrees F. Spread the nuts on an ungreased rimmed baking sheet. Toast for 8 to 10 minutes, until they smell very fragrant and the inside of a nut is light tan when broken in half. Watch the nuts carefully at the end to make sure they do not burn. Immediately transfer to a cutting board. Let cool to room temperature, then finely chop.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter and coconut sugar on medium high 1 to 2 minutes, until light and fluffy. Scrape down the bowl. Beat in the honey, egg, brandy, and salt until combined. The mixture will look slightly curdled.
- In a separate bowl, whisk together the flour, baking soda, and cinnamon. Stir in the oats.
- With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. Stir in the white chocolate chips, dried cranberries, and chopped nuts until evenly distributed.
- Drop the dough by rounded tablespoons onto the baking sheet. With your fingers, slightly flatten the cookies, as they will not spread much during baking. Bake 8 to 10 minutes, until the cookies look golden and feel dry at the top and edges but still appear slightly molten in the centers. Place the pan on a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer the cookies to the rack to finish cooling completely (or to cool for as long as you can handle the suspense!).
Notes
- TO STORE: Place baked cookies in an airtight storage container and store at room temperature for up to 3 days.
- TO FREEZE: Store baked cookies in an airtight freezer-safe storage container in the freezer for up to 3 months.
- TO MAKE AHEAD: Refrigerate the unbaked cookie dough, then let it soften up at room temperature until you can scoop it into individual cookie dough balls. Place the individual cookie dough in an airtight freezer-safe container or ziptop bag in the freezer. The dough can be frozen for up to 3 months. When you're ready, bake the cookies directly from frozen.
Nutrition Information
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Serving
1cookie
Calories
124kcal
(6%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
12mg
(4%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
70IU
(1%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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