Chewy Cranberry White Chocolate Oatmeal Cookies: The Ultimate Holiday Baking Recipe
Soft and chewy Cranberry White Chocolate Oatmeal Cookies are truly the ideal holiday cookie! Bursting with a delightful blend of sweet and tart flavors, you’ll find yourself reaching for this recipe again and again. Plus, we’ll show you how to easily freeze the dough, so you can enjoy freshly baked cookies whenever a craving strikes!
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About These Cranberry White Chocolate Oatmeal Cookies
There’s simply no better time than the holidays to fill your home with the intoxicating aroma of freshly baked cookies! Every year, I cherish the tradition of baking a diverse array of festive treats to lovingly pack and share with cherished friends and family. For me, nothing quite captures the spirit of giving like a homemade gift, and these particular cranberry white chocolate oatmeal cookies stand out as a true crowd-pleaser.
These delightful oatmeal cookies are more than just a treat; they embody the very essence of Christmas in both their appearance and flavor. Infused with a delicate hint of warm cinnamon and generously studded with plump, merry dried cranberries, each bite transports you to a cozy holiday scene. The result is a wonderfully soft and chewy cookie that practically melts in your mouth, leaving a comforting warmth and a desire for more.
The marriage of creamy white chocolate chips and tangy dried cranberries is a match made in heaven, offering a perfect harmony of sweetness, tartness, and texture. This classic flavor combination is particularly cherished during the holiday season, making these cookies an indispensable addition to any festive spread. The contrast between the rich chocolate and the bright cranberries provides a sophisticated twist to a beloved oatmeal cookie base.
My top recommendation for elevating these cookies? Do not, under any circumstances, omit the ground cinnamon. While it might seem like a small detail, this spice is the secret ingredient that truly makes the flavors sing, adding an “extra something” that brings out that unmistakable holiday cheer. It transforms a good cookie into an extraordinary one.
These cookies are an ideal complement to any festive cookie box, perfectly alongside your other favorite Christmas cookie recipes that you love to bake during this magical time of year!
This heartwarming recipe is proudly featured as part of The Sweetest Season, an annual virtual cookie swap that I’m thrilled to participate in. Co-hosted by Erin of The Speckled Palate and Susannah of Feast + West, this event brings together food bloggers each year to share innovative and delicious holiday cookie recipes, perfect for baking and gifting. It’s a wonderful tradition I’ve been honored to join from time to time, and I’m especially excited to contribute again this year!
More importantly, this year we are collectively raising vital funds for Cookies 4 Kids’ Cancer. This remarkable organization is a recognized 501(c)3 non-profit dedicated to a profoundly important mission: funding research for new, innovative, and less-toxic treatments for childhood cancer. Your support makes a tangible difference in the lives of countless children and their families.
Since its inception in 2008, Cookies for Kids’ Cancer has achieved incredible milestones, granting nearly $18 million to pediatric cancer research. This funding has supported over 100 research grants to leading pediatric cancer centers across the country, directly leading to the development of over 35 treatments currently available to children battling cancer today. This is a testament to the power of collective action and delicious cookies!
Please join us in supporting this incredibly important cause! You can make a difference by donating through our dedicated fundraising page here. Every contribution, big or small, helps bring us closer to a cure.
Adding to the excitement, Cookies for Kids’ Cancer is currently in a special matching window with their generous friends at OXO. This means that OXO will match every dollar raised through the end of 2023, up to an incredible $100,000! Any money we raise on our fundraising page will automatically be doubled, maximizing the impact of your donation and helping even more children. Let’s bake a difference together!
Key Ingredients for Success
Achieving that perfect soft and chewy texture, along with the rich, festive flavor of these Cranberry White Chocolate Oatmeal Cookies, starts with using the right ingredients. Here’s a closer look at what you’ll need and why each component is important:
- Unsalted Butter: Always opt for unsalted butter in baking recipes like this. This allows you to control the exact amount of salt in your cookies. If you only have salted butter on hand, you can certainly use it, but be sure to omit the additional salt called for in the recipe to prevent your cookies from becoming too salty. Ensure your butter is at room temperature for optimal creaming with the sugars.
- Sugar Combination (Dark Brown & Granulated): This recipe calls for a blend of dark brown sugar and granulated sugar. The dark brown sugar (firmly packed) contributes to the cookies’ chewiness and adds a deeper, molasses-like flavor, while the granulated sugar ensures proper spread and crisp edges. Light brown sugar can be used as a substitute if dark brown is unavailable, though it may result in a slightly less intense caramel note.
- Large Eggs: Just like the butter, make sure your eggs are at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform cookie dough. This leads to a better overall texture in your baked cookies.
- Vanilla Extract: The quality of your vanilla extract truly makes a difference in baked goods. I always recommend using a high-quality pure vanilla extract. If you’re feeling ambitious, you can even make your own homemade vanilla extract. Otherwise, a premium brand like Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract will provide excellent flavor.
- All-Purpose Flour: Precision is key when measuring flour. Always “spoon and level” your all-purpose flour rather than scooping directly from the bag. Scooping can compact the flour, leading to too much being added, which will result in dry, dense, and hard cookies instead of the soft and chewy kind we’re aiming for.
- Cornstarch: This might seem like an unusual ingredient in cookies, but cornstarch is your secret weapon for achieving that wonderfully soft and chewy texture. It helps tenderize the dough and prevent it from becoming too cake-like.
- Baking Soda: As a leavening agent, baking soda reacts with the acidic brown sugar to give these cookies the perfect rise and a slightly crisp edge. It’s essential for achieving the desired texture.
- Salt (Kosher Fine Salt): Salt is crucial for balancing the sweetness and enhancing all the other flavors in the cookie. Use kosher fine salt for the best results; its coarser texture and cleaner taste are ideal.
- Ground Cinnamon: Don’t skip this! Ground cinnamon is what truly makes these cookies taste like the holidays. It adds a warm, aromatic spice that beautifully complements the cranberries and white chocolate, bringing a cozy, festive depth of flavor. Any good quality ground cinnamon will work.
- Old Fashioned Rolled Oats: For the quintessential oatmeal cookie texture, you must use old-fashioned rolled oats. These oats retain their shape and provide a satisfying chewiness. Instant oats or quick-cooking oats are too finely processed and will not give you the same delightful texture; they can make the cookies too soft or even mushy.
- White Chocolate Chips: While white chocolate chips are preferred for their creamy sweetness and visual contrast with the cranberries, feel free to customize! Milk chocolate chips, semi-sweet, or even dark chocolate chips also work wonderfully if you prefer a different chocolate profile.
- Dried Cranberries: These provide the signature tartness and festive color. Dried cranberries are perfect because they are concentrated in flavor and texture. For more versatility, you can also briefly plump them in warm water or orange juice before adding them to the dough for an even juicier bite.
Essential Equipment You’ll Need
Having the right tools can make all the difference in your baking experience, ensuring a smooth process and perfect results every time. For these delectable Cranberry White Chocolate Oatmeal Cookies, here are the essential pieces of equipment:
- Measuring Cups and Measuring Spoons: Accurate measurements are fundamental in baking. A reliable set of measuring cups and measuring spoons is non-negotiable for consistent results.
- Stand Mixer or Electric Hand Mixer: While you can technically mix by hand, a mixer makes the process significantly easier and more efficient, especially when creaming butter and sugar. I personally prefer using a stand mixer with the paddle attachment for its power and hands-free operation. Alternatively, a large bowl from a set of mixing bowls paired with an electric hand mixer works perfectly well.
- Rubber Spatula or Wooden Spoon: Essential for scraping down the sides of the bowl to ensure all ingredients are thoroughly incorporated, and for gently folding in the oats, chips, and cranberries without overmixing. A wooden spoon is also great for the final stirs.
- Baking Sheets and Liners: You’ll need at least one half-sheet baking pan (or ideally a couple to rotate batches). To prevent sticking and ensure even baking, line your baking sheets with either silicone baking mats or parchment paper. These also make cleanup a breeze!
- Cookie Scoop: While not strictly mandatory, a 2-tablespoon cookie scoop is highly recommended. It helps create uniformly sized cookies, which ensures they bake evenly and look professional. Plus, it speeds up the scooping process!
- Wire Cooling Rack: After baking, cookies need to cool properly to set. A wire cooling rack allows air to circulate around the cookies, preventing them from becoming soggy on the bottom.
How to Make White Chocolate Oatmeal Cranberry Cookies
Crafting these delicious holiday cookies is a straightforward process, but paying attention to each step will ensure you achieve the perfect soft, chewy, and flavorful result. Follow these instructions carefully to bake your best batch yet:
Cream the Butter
Begin by adding your room temperature unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, a large mixing bowl and an electric hand mixer will also work perfectly. Beat the butter on medium-high speed until it becomes light, fluffy, and noticeably creamy. This process usually takes about 2 to 3 minutes and is crucial for incorporating air, which contributes to the cookies’ tender texture.
Prepare the Cookie Batter
Next, add both the dark brown sugar and granulated sugar to the creamed butter. Continue to beat on medium speed until the sugars are thoroughly combined with the butter, and the mixture appears lighter in color and fluffy. Now, crack in your room temperature eggs one at a time, beating well after each addition to ensure full incorporation. Finally, stir in the vanilla extract. Remember to pause and scrape down the sides of the bowl with a rubber spatula as needed, ensuring all ingredients are evenly mixed.
In a separate, medium-sized bowl, whisk together your dry ingredients: the all-purpose flour, cornstarch, baking soda, salt, and ground cinnamon. This step ensures that these ingredients are evenly distributed throughout the dough. With the mixer on low speed, slowly add the combined dry ingredients to the wet ingredients. Mix just until everything is incorporated and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cookies.
For the final additions, gently fold in the old-fashioned rolled oats, white chocolate chips, and dried cranberries using a rubber spatula or a wooden spoon. Mix only until they are evenly distributed throughout the batter. Overmixing at this stage can also toughen the cookies and break down the oats.
Chill the Dough
Once your cookie dough is ready, cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill the dough for at least 30 minutes, or even up to overnight. This chilling step is absolutely crucial for the texture and flavor of your cookies; it allows the fats to solidify, which prevents excessive spreading during baking, and gives the flavors a chance to meld and deepen. It results in a thicker, chewier cookie with a richer taste.
After chilling, preheat your oven to 350˚F (175˚C) and line your baking sheets with silicone mats or parchment paper. Scoop out the dough using a 2-tablespoon cookie scoop, forming them into uniform balls. Place these dough balls on your prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for proper spreading.
Bake to Perfection
Bake the cookies in your preheated oven for 12 to 14 minutes. You’ll know they’re done when the edges appear lightly golden brown, but the centers still look slightly soft and underbaked. This “underbaked” appearance in the center is key to achieving that wonderfully soft and chewy interior. They will continue to cook and set as they cool on the baking sheet.
Allow the cookies to cool completely on the cookie sheet before attempting to move them or enjoy them. This cooling period is important because it allows the cookies to firm up and prevents them from falling apart. Patience is a virtue when it comes to the perfect cookie!
Expert Tips and Tricks for the Best Cookies
To ensure your Cranberry White Chocolate Oatmeal Cookies turn out perfectly every time, keep these expert tips in mind:
- Experiment with Nuts: For an added layer of flavor and crunch, consider incorporating finely chopped nuts into your recipe! Pecans or walnuts would be particularly delicious and complement the existing flavors beautifully. You can either swap them out for a portion of the chocolate chips or dried cranberries, or simply add an extra 1/2 cup to the dough for an even richer texture.
- Stick to Rolled Oats: As mentioned in the ingredients section, it’s vital to use old-fashioned rolled oats. Instant oats are thinner and absorb liquid much faster, which will drastically alter the texture of your cookies, making them less chewy and more crumbly or even mushy.
- Try Them as Bars: If you’re looking for an easier, less time-consuming way to serve a crowd, turn these cookies into cookie bars! Simply press the entire batch of dough into a greased 9×13-inch baking dish (be sure to spray it thoroughly with cooking spray first). You will need to increase the baking time slightly, typically around 25-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs. Let them cool completely before slicing.
- Don’t Overmix the Dough: Once you’ve added the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. The same goes for folding in the oats, chips, and cranberries – mix gently until just distributed.
- Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to cream together properly, creating a smooth emulsion that traps air for light and fluffy cookies. Cold ingredients don’t combine as well, leading to a denser dough.
- Measure Flour Correctly: Always spoon and level your flour rather than scooping directly from the bag. Scooping packs too much flour into your measuring cup, resulting in dry, crumbly cookies.
- Uniform Cookie Size: Use a cookie scoop to ensure all your cookie dough balls are roughly the same size. This guarantees even baking, so all your cookies are perfectly done at the same time.
More delicious cookies to bake: Mini Eggs Cookies | Coffee Cookies | Chewy Peanut Butter Cookies | Mini Chocolate Chip Cookies | Snowball Cookies
Recipe Yield: How Many Cookies Will You Get?
This recipe is designed to yield approximately 2 dozen (24) generously sized cookies, assuming you use a 2-tablespoon cookie scoop for consistent portions. This quantity is perfect for sharing with friends and family during the holidays, or for enjoying as a sweet treat throughout the week. If you find yourself with too many cookies for immediate consumption, remember that this dough freezes exceptionally well, allowing you to bake smaller batches later whenever a cookie craving hits. This makes it a fantastic recipe for meal prep or for those who love fresh-baked goods without the effort of making dough from scratch every time.
Can I Use Fresh Cranberries Instead of Dried?
While I haven’t personally tested this recipe with fresh cranberries, it’s generally possible to substitute them for dried. Fresh cranberries will impart a more intense tartness and a juicier texture. If you choose to use fresh, I recommend chopping them into smaller pieces rather than using them whole, as this will help distribute their flavor and moisture more evenly throughout the cookie. Keep in mind that fresh cranberries contain significantly more moisture than dried ones, which might slightly alter the dough’s consistency and could potentially require a minute or two of increased baking time to ensure the cookies are fully set. You might also want to toss them in a tablespoon of flour before adding them to the dough to help prevent them from sinking.
Can Raisins Be Substituted for Cranberries?
Absolutely, you can easily substitute raisins for cranberries in this recipe! Raisins offer a different kind of sweetness and a familiar chewy texture that many people adore in oatmeal cookies. Simply use the same amount of raisins as you would dried cranberries – 3/4 cup. This substitution is a great way to customize the flavor profile to your preference or to use what you already have in your pantry. Other dried fruits like chopped apricots, cherries, or even blueberries would also make delicious variations.
What Other Chocolate Chips Can I Use?
You have full flexibility when it comes to your choice of chocolate chips in this versatile cookie recipe. While white chocolate chips provide a creamy sweetness and a beautiful aesthetic contrast with the red cranberries, virtually any type of chocolate chip will work beautifully. Feel free to use milk chocolate chips for a classic, sweeter profile, semi-sweet chocolate chips for a balanced cocoa flavor, or even dark chocolate chips if you prefer a richer, more intense chocolate experience that pairs wonderfully with the tart cranberries. A mix of different chocolate chips could also add an interesting depth of flavor and visual appeal!
Is Chilling the Cookie Dough Essential?
Yes, chilling the cookie dough is a critically important step for these cookies and should not be skipped! While it might add a bit of waiting time, the benefits are well worth it. Chilling the dough allows the butter to firm up, which helps prevent the cookies from spreading too much in the oven, ensuring they remain thick and chewy rather than flat and crispy. Furthermore, chilling gives the flour time to fully hydrate and the flavors a chance to meld and intensify, resulting in a more complex and delicious cookie. If you bypass this step, you risk your cookies being flat, hard, and disappointingly dry.
Why Are My Oatmeal Cookies Hard or Dry?
If your homemade oatmeal cookies turned out hard, dry, or crumbly, the most common culprit is over-baking! It’s very easy to overbake cookies, especially oatmeal cookies, because they continue to cook for a few minutes even after being removed from the oven. To avoid this, always keep a close eye on your cookies while they’re baking. The key is to remove them from the oven when their edges are just set and lightly golden brown, but their centers still look a little soft, puffy, and slightly underbaked. They will firm up as they cool on the baking sheet, yielding that perfect soft and chewy texture you’re after. Investing in an oven thermometer can also help ensure your oven temperature is accurate.
Can You Freeze This Cookie Dough?
Yes! This cookie dough is an excellent candidate for freezing, making it perfect for preparing ahead of time or for having fresh cookies on demand. To freeze the dough effectively, I recommend scooping the dough into individual cookie balls first, then arranging them on a baking sheet lined with parchment paper. Freeze them for a few hours until they are solid. Once frozen solid, transfer the dough balls to a large resealable freezer-safe bag or an airtight container. They can be stored in the freezer for up to three months.
When you’re ready to bake, you have a couple of options: You can bake the cookies directly from frozen, simply adding a few additional minutes to the standard baking time (usually 2-4 minutes more, but keep an eye on them). Alternatively, you can thaw the dough balls overnight in the refrigerator before baking them as instructed in the recipe. Freezing allows you to enjoy warm, homemade cookies whenever the craving strikes with minimal effort!
Need more inspiration for a sweet treat? Check out my dessert recipes page!
Serving Suggestions for Your Festive Cookies
These Cranberry White Chocolate Oatmeal Cookies are delicious enough to be enjoyed on their own, but they also pair wonderfully with a variety of beverages and other treats, especially during the festive season. Here are some serving suggestions:
- Classic Milk Pairing: A tall, cold glass of milk is always a perfect accompaniment to any warm, freshly baked cookie. The coolness of the milk beautifully balances the sweetness of the cookies.
- Coffee or Tea: For a more sophisticated pairing, enjoy these cookies with a warm cup of coffee or a comforting mug of your favorite tea. The subtle spices in the cookie complement both perfectly.
- Festive Cookie Platter or Box: These vibrant cookies are a fantastic addition to any holiday cookie platter or a thoughtful homemade cookie gift box. Their festive colors and flavors make them stand out alongside other seasonal favorites.
- Adult Beverage Pairings: If you’re looking to elevate your cookie experience, consider a cocktail pairing. In warmer months, a chilled espresso martini offers a delightful contrast. When the weather turns chilly, a cozy and boozy mug of Baileys hot chocolate creates an indulgent and comforting combination that screams holiday cheer.
Storing Your Cranberry White Chocolate Oatmeal Cookies
Proper storage is key to maintaining the freshness and deliciousness of your Cranberry White Chocolate Oatmeal Cookies. Here’s how to store them, whether baked or as dough:
- Storing Baked Cookies:
Before storing, ensure your cookies have cooled completely to room temperature on a wire rack. Storing warm cookies will create condensation and make them soggy. Once fully cooled, place them in an airtight container at room temperature. For best results and to maintain their soft and chewy texture, enjoy the cookies within 5 days.
- Reheating Baked Cookies:
While these cookies are absolutely delicious at room temperature, you can easily warm them up to make them taste as if they’ve just come out of the oven! Reheat cookies in a preheated oven at 350˚F (175˚C) for a few minutes until they are warmed through and slightly soft. Alternatively, a quick reheat in the microwave for about 10 to 15 seconds will also bring back that fresh-baked warmth and melt the chocolate chips slightly, enhancing their appeal.
- Freezing Dough for Later:
It’s always preferable to freeze the cookie dough before baking, if possible, as this yields the freshest results upon baking. To do this, scoop the cookie dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze for a few hours until the dough balls are solid. Once solid, transfer them to a resealable freezer-safe bag or an airtight container. The dough can be frozen for up to 3 months. When ready to bake, you can either bake the cookies directly from frozen (adding a few additional minutes to the bake time) or thaw the dough in the refrigerator overnight and then bake as instructed in the recipe.
- Freezing Baked Cookies:
If you have leftover baked cookies, you can also freeze them. Once completely cool, place them in an airtight freezer-safe container or a resealable freezer-safe bag. They will keep well in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature for an hour or two before serving, or warm them up gently as described above.
More Delicious Cookie Recipes to Explore
If you’re anything like me, you can never have too many cookie recipes in your repertoire! Here are some other fantastic cookie creations to satisfy your sweet tooth and expand your baking horizons:
- Peppermint Hot Chocolate Cookies: Who doesn’t adore the festive combination of peppermint and hot chocolate? These incredible hot chocolate cookies perfectly capture the essence of a warm, comforting mug of hot cocoa, complete with a delightful minty kick.
- Vanilla Bean Cardamom Sugar Cookies: For a sophisticated twist on a classic, try these vanilla bean cardamom sugar cookies. They are wonderfully thick, exquisitely soft, and satisfyingly chewy, with an aromatic hint of cardamom that makes them truly special.
- Easy No-Bake Cookie Dough Bites: Craving cookie dough but want to avoid raw eggs and flour? These simple no-bake cookie dough bites are the perfect solution! They offer all the deliciousness of cookie dough in a safe, easy-to-make format.
- Snickerdoodle Bars: Love snickerdoodles but short on time? Make them the easy way with these fantastic snickerdoodle bars! They’re quick to prepare, easily feed a crowd, and best of all, require no chilling time for the dough.
- Raspberry Cheesecake Cookies: Indulge in all the rich, creamy flavor of cheesecake, but in convenient cookie form! These chewy and wonderfully tart raspberry cheesecake cookies are stuffed with a luscious, creamy filling that will delight any dessert lover.
Finally, if you whip up this delightful cranberry white chocolate oatmeal cookie recipe, please be sure to give this recipe a rating and/or leave a comment below! I absolutely love hearing about your baking adventures and seeing your creations come to life. I genuinely take the time to respond to every single comment and question.
Feel free to drop any questions you have about the recipe below – I’m here to help you achieve cookie perfection!
Oh, and make sure to tag me on Instagram if you share photos of your cookies! It truly means the world to me to see these recipes come to life in your kitchens. Browsing through those photos is my absolute favorite part of this job!
Cranberry White Chocolate Oatmeal Cookies
Equipment
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Measuring Cups
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Measuring Spoons
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Stand Mixer
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Mixing Bowls
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Wooden Spoon
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Silicone Baking Mats
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Half Sheet Pan
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3 cups old fashioned rolled oats
- 1 1/4 cups white chocolate chips
- 3/4 cup dried cranberries
Instructions
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Add room temperature butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer). Beat on medium-high speed until creamy, light, and fluffy, about 2-3 minutes.
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Add both sugars (dark brown and granulated) to the creamed butter. Beat until well combined, then add eggs one at a time, followed by vanilla extract, beating after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
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In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, salt, and ground cinnamon until evenly combined.
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Turn your mixer to low speed, then gradually add the dry flour mixture to the wet ingredients. Mix just until combined and no dry streaks of flour remain. Fold in the old-fashioned oats, white chocolate chips, and dried cranberries, stirring gently until they are evenly distributed throughout the dough. Avoid overmixing.
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Cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill the dough for at least 30 minutes, or even up to overnight. This step is crucial for flavor and texture.
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When you’re ready to bake, preheat your oven to 350˚F (175˚C). Line your baking sheets with silicone mats or parchment paper.
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Scoop out the chilled dough using a 2-tablespoon cookie scoop, forming them into uniform balls. Place the dough balls on the lined baking sheets, spacing them about 2 inches apart to allow for proper spreading.
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Bake for 12 to 14 minutes. The cookies are done when their edges are lightly golden brown, but their centers still look a little soft and slightly underbaked. They will continue to set as they cool.
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Allow the cookies to cool completely on the baking sheets before handling or serving. Trying to move them while too hot will cause them to fall apart. Once cooled, they will be perfectly soft and chewy!
Video Guide
Nutrition Information