Think oatmeal cookies are too simple for a holiday cookie tray? Well, upgrading a few key ingredients is all it takes to dress these beauties up for a party.
For great texture, use old fashioned rolled oats. Instant and quick oats are processed and precooked, so they don’t work well here.
Preheat oven to 350°; line two baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, and salt together in a bowl; set aside.
Cream butter, both sugars, eggs, and vanilla in a large bowl with a mixer until light and fluffy. Add flour mixture; stir with a rubber scraper or wooden spoon until completely blended.
Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.
Drop dough in 3 Tbsp. mounds (a No. 40 cookie scoop is perfect) onto prepared baking sheets, spacing about 2 inches apart. Bake for 11–13 minutes, or until golden but still a little moist. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Blend the dry ingredients into the creamed mixture in two batches, mixing after each addition.
Use a wooden spoon to vigorously work the oats, cranberries, and white chocolate into the dough.
A No. 40 scoop makes quick work of portioning dough into 1 1/2- tablespoon mounds.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 68mg 2%
Carbs 18g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.