White Chocolate Cranberry Oatmeal Cookies

Bite into these crispy made-from-scratch oatmeal cookies and you’ll get a hit of creamy white chocolate then a pop of tart chewy cranberries.

You’ll definitely make Santa’s Nice list when he gets these made-for-dunking gems on Christmas Eve! Just be sure to stash a few for yourself!

I don’t always make cookies from scratch. Mixes and premade doughs are such great shortcuts.

But this recipe is so easy and the results are so yummy that the extra work is totally worth it.

And there’s just something so satisfying about making cookies from scratch.

Start by creaming the butter and sugar together. You can do this in a stand mixer if you have one but a hand mixer works just as well.

The butter should be softened but not melted. A couple of hours at room temperature should do it.

Beat the butter and sugar together for several minutes. The air that you beat into the butter will help keep your cookies light.

Next, beat in the vanilla and egg. Beat until the mixture is fluffy and well combined.

Then mix in the oats, flour, baking soda, and salt. Try not to over mix.

Finally, stir in the white chocolate chips and dried cranberries.

Use a small cookie scoop to drop the dough on to the cookie sheets. If you line the sheets with parchment you’ll have practically no clean up and the cookies won’t stick. You’re welcome.

Bake your cookies for 12-14 minutes or until they’re golden brown around the edges.

Cool them on the cookie sheet for about 5 minutes then move them to wire racks to cool the rest of the way. If you use parchment you can just drag the whole sheet, cookies and all, on to the wire rack.

After these oatmeal cookies are cool, you should probably test a couple with a glass of milk to make sure they’re ok for Santa. Why take chances, right?