Description
This is the perfect oatmeal cookie with your favorite mix-ins. Our family favorite is white chocolate cranberry, but almost anything goes in here, so check the notes for ideas.
Ingredients
Scale
- 2 sticks butter (227 grams), at room temperature
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup packed brown sugar (160 grams)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract or vanilla paste
- 2 cups old fashioned rolled oats (190 grams)
- 2 cups all-purpose flour (260 grams)
- 3/4 tsp baking powder
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/2 tsp salt
- 4 oz bar of white chocolate, chopped roughly into chocolate chip size pieces
- 1 cup dried cranberries, cut in half with kitchen scissors if they seem big
Instructions
- Line 2 baking sheets with parchment. Preheat the oven to 350 F (180C).
- Cream the butter with the sugars on low speed (Kitchen Aid 1 or with a hand mixer) until very well blended and fluffy. Scrape down the sides of the mixer several times. This should take 10 minutes in a cold kitchen and about 6-7 in a warm kitchen.
- While the butter is beating, mix the dry ingredients: in a large bowl, mix the flour, baking powder, cinnamon, and salt with a whisk. Add in the chopped white chocolate and cranberries, then toss them well to distribute them in the dry mix.
- When the butter mixture is fluffy, add in the eggs, one at a time. Add in the vanilla and beat for a few more seconds.
- Scrape the bowl and beater well, paying attention to the bottom of the bowl which always likes to hide a little pocket of unmixed butter.
- After you've finished scraping, pour in the dry ingredients (the mixer should be off!). Lower the mixer paddle into the whole mix, then carefully turn the mixer on then off rapidly. If you make this on/off motion in one little microsecond burst at a time, the flour won't go everywhere. After a few power pulses, the mixer should be able to mix everything without flinging flour. Mix just until you see no flour–about 10 seconds.
- Use a tablespoon to drop golf-ball sized balls of dough onto your prepared sheets. Place 8 cookies to a sheet, leaving plenty of room between cookies.
- Bake two prepared sheet pans of cookies for 15-16 minutes, rotating the sheets 180 degrees and swapping them from top to bottom halfway through baking for the most even baking.
- Allow the cookies to cool about 5 minutes on the sheet pans before moving them to a rack to completely cool.
- Bake extra dough on cooled sheet trays. If they're too hot, you can place them in a cool table outside, or stand them vertically against a cabinet for a couple minutes.
Notes
Mix-in variations: Add in one of these variations in place of the white chocolate and cranberries
- Dark chocolate walnut: 1 cup 70% chocolate chips and 1 cup chopped walnuts.
- Mocha Malt Marshmallow: 1 cup chopped Whoppers candy, with 1 tsp instant espresso powder added into the dry ingredients. Place a few marshmallows on each cookie in the last 2 minutes of baking.
- Coconut Apricot: 1 cup sweetened coconut and 1 cup dried apricots, chopped into pea sized bits.
- Date pecan: 1 cup chopped dates and 1 cup chopped candied pecans.
- Raisin almond: 1 cup of raisins, 1 cup chopped salted almonds
- Make your own!: shoot for 1 cup of something melty or crunchy and 1 cup of something fruity.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 234
- Sugar: 19
- Sodium: 137
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 36