These cookies are a delightful twist on the classic oatmeal cookie, featuring the sweetness of white chocolate and the tartness of cranberries.
Preheat your oven to 375°F.
Ensure your oven is fully preheated to ensure even baking.
In a mixing bowl, cream together the granulated sugar, brown sugar, and butter using an electric mixer until smooth.
Room temperature butter works best for creaming.
Add the egg and vanilla extract to the mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid shell pieces.
Mix in the cinnamon, baking soda, salt, and flour until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oats, dried cranberries, and white chocolate chips using a spatula.
Ensure the mix-ins are evenly distributed for consistent cookies.
Roll the dough into 1-inch balls and place them 3 inches apart on a greased cookie sheet.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Rotate the cookie sheet halfway through baking for even cooking.
Let the cookies cool on the sheet for 2-3 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them for later enjoyment.
Enjoy with a glass of milk for a classic pairing.
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