Oatmeal Craisin Cookies with white chocolate chips are the perfect sweet and chewy cookie. Great for holiday cookie trays or any time you want a chewy cookie.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking pad. Set aside.
In a medium bowl, whisk together the flour, rolled oats, baking powder, and salt until well combined.
In separate large bowl, use an electric mixer to mix together the butter and sugars, until fluffy and smooth, about a minute. Beat in the egg and vanilla. Add in the dry ingredients and mix until combined, being careful not to over mix.
Add in the cranberries and white chocolate chips. Use a rubber spatula to fold into the batter.
Use a cookie scoop to measure dough and roll into balls. Place on cookie sheets leaving about an inch between the cookies. Bake until golden, about 13-15 minutes. Let cool on pan for five minutes then move to wire rack to cool completely.
Notes
Craisins are a name brand and are essentially sweetened dried cranberries. You can find them near the raisins in most grocery stores.
White chocolate chips add a sweet bite to these cookies. You could substitute semi-sweet chocolate chips or dark chocolate chips instead.
You can make the batter ahead of time and refrigerate until ready to use. You can also freeze balls of the cookie dough and bake as needed.
Store baked cookies in an airtight container in the refrigerator for up to a week, or freezer for up to two months.