Crispy on the outside, soft and chewy on the inside, and loaded with texture thanks to the plump cranberries and creamy white chocolate chips! These oatmeal cranberry cookies are ready to enjoy in just over 1 hour!
Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
In a standing mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together. Mix in the eggs, molasses, and vanilla until combined.
Mix in the flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in the oats, cranberries, and chocolate chips. Refrigerate until ready to bake, at least 15 minutes.
Using a medium cookie scoop, scoop dough onto baking sheets. Bake 7 to 10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies.
Leave cookies on the sheet 2 minutes before transferring to a cooling rack to cool completely.
Notes
Tip: To make the cranberry flavor pop, you can soak them in hot water 15 minutes. Drain and pat dry before adding.Storage: Store in a covered container up to 3 days. Freezer instructions: Let cool completely and place in a freezer bag or container. Freezer up to 3 months. Remove from the freezer 1 hour before ready to serve.