Oatmeal Cranberry White Chocolate Cookies

This is the best oatmeal cookie recipe ever. People totally rave about them and they are incredibly easy. Seriously.

2 2/3 cups Rolled Oats
1 1/2 cups AP Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Dried Cranberries
6 oz. White Chocolate
1/2 cup Macadamias

1 cup Butter
1 1/3 cup Light Brown Sugar
1 tsp. Cinnamon
2 lg. Eggs
1 tsp. Vanilla


In a medium mixing bowl, measure out brown sugar and cinnamon. Using a large bowl, whisk dry ingredients together, including Cranberries, Chocolate & Nuts.

Melt Butter over Medium Heat. Simmer over Medium-Low heat until milk solids turn golden brown, about 4-5 minutes.

Pour butter over brown sugar and mix well. Whisk in eggs & vanilla. Pour over dry ingredients & stir until just combined. Scoop onto Baking Sheet and flatten the mound of dough slightly.

Bake at 350 degrees until golden & just dry to the touch but still a little soft inside, about 10 minutes.

Notes: Extra cookie dough freezes well - just portion out and put into a large freezer bag. You can use Dried Cherries, Dark Chocolate & Pecans instead for a totally different cookie. If you are out of chocolate and nuts, just make up the difference with Cranberries.


I borrowed this image from a fellow blogger at Good Eats & Sweet Treats I promise to replace it with my own as soon I can....pinky swear. This is pretty close to what mine look like.