This cookie! It’s easy, it’s festive, it’s real tasty. There are many reasons you might want to bake these, examples include: unexpected guests coming by for a visit, holiday baking, cookie exchanges, gifts for neighbors or coworkers, it’s cold outside, it’s cold inside… Whatever the reason, I highly recommend finding a reason to bake these cookies. Enjoy!
Need a gluten free option? See below for a few ingredient swaps.
Makes 20 cookies. This recipe will take you 10 minutes, with an additional 25-27 minutes of resting and baking time (33-35 minutes for gluten free).
Ingredients:
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup dark brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 cup old fashioned rolled oats
½ cup dried cranberries, chopped into small pieces
½ cup white chocolate chips
Gluten Free (GF) Alternative Ingredients:
Swap out the all-purpose flour for gluten free all-purpose baking flour (without xanthan gum, I used Bob’s Red Mill)
Increase baking soda to 1 teaspoon
Add ¼ cup ground flaxseed
Add 1 ½ teaspoons xanthan gum (If you prefer these to be gum free, omit this ingredient. The cookie will be crisp and slightly flatter without it, but it isn’t absolutely required!)
Directions:
1. Add the butter to a mixing bowl and beat on medium-speed for 45 seconds. Add both types of sugar and continue to beat for an additional 30 seconds, until the mixture looks fluffed up a bit.
2. Add the egg and vanilla extract. Once they are fully-incorporated, reduce the speed to low and slowly add the flour, cornstarch, baking soda and salt (GF, add the flaxseed and xanthan gum now too).
3. Once combined, turn your mixer to the lowest speed possible and add the oats, then the cranberries and white chocolate chips. Stop mixing the moment everything looks distributed.
4. Prepare a cookie sheet with parchment paper or a silicon baking mat. Dollop 1.5-inch balls of dough onto the prepared cookie sheets, leaving 1.5-2 inches of space around each.
5. Pre-heat the oven to 375 degrees F. While you wait for the oven to heat, freeze the dough for 15 minutes.
6. Bake for 10-12 minutes until the bottom of the cookies start to brown (GF, bake for 18-20 minutes).
7. Let the cookies cool for a few minutes on the warm pan. Once they firm up enough to handle, transfer them to a cooling rack. They are ready to serve! Once they’re completely cool, store in an airtight container.