The Perfect Christmas Cookie

It’s officially Christmas Weekend! There’s nothing I love more than Christmas baking. When the girls are officially out of school, family is starting to join us, and the holiday music is playing nonstop, I can’t help myself! I pull out my mixer and some flour and get to it. These Oatmeal White Chocolate Cranberry cookies are seriously delicious and truly the perfect holiday cookie. I love a cookie that’s both gooey and full of texture and this one definitely checks those boxes. I hope everyone has a wonderful holiday with their families!

INGREDIENTS

• ½ cup unsalted butter (1 stick) at room temperature

• ½ cup granulated sugar

• ¼ cup brown sugar packed

• 1 large egg at room temperature

• 1 teaspoon pure vanilla extract

• 1.5 cups flour

• ⅔ cup large flake oats

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon cinnamon

• 1 cup white chocolate chips

• 1 cup dried, sweetened cranberries

Instructions:

Step 1: Preheat your oven to 350°F and make sure your baking rack is in the middle of the oven.

Step 2: In a large mixing bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Set aside.

Step: 3: With a mixer, mix the room temperature butter and the sugars together for 1-2 minutes until well-combined. You’re looking for a fluffy consistency here! Mix in the egg, then add in the vanilla extract.

Step 4: Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Mix in the white chocolate chips and dried cranberries until thoroughly combined. I like to mix with my hands for this part-mostly to taste the dough- but also so that the heat of my hands helps to mold everything together.

Step 5: Line large baking sheets (I use my Holy Sheet Baking Sheets) with parchment paper and divide the dough into 14 balls and roll them into balls — they don't need to be perfectly round.  Leave a bit of room between each ball of cookie dough so they have some room to spread.

Step 6: Bake at 350°F for 13-17 minutes or until the edges of the cookies are lightly browned and the top is set. This is totally dependent on your oven so just keep an eye on them. Remove cookies from the oven and cool on a baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Recipe inspired by: Xo & So