Servings 24 cookies
1 cup all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 and 1/2 cups old-fashioned rolled oats
3/4 cup sweetened dried cranberries
3/4 cup white chocolate chips
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
Cover the dough and refrigerate for at least 30 minutes.
Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to five days.
Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.
Baking Tips for Oatmeal Cookies
When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
Be sure to use old-fashioned rolled oats in these cookies and not quick cooking oats. Quick cooking oats are pressed much thinner and don’t provide the same chewy texture in oatmeal cookies.
Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven.