Ultimate Soft & Chewy Cranberry White Chocolate Oatmeal Cookies: Your New Favorite Holiday Treat!
Soft, chewy, and bursting with festive flavor, these Cranberry White Chocolate Oatmeal Cookies are truly the ideal treat for the holiday season. Perfectly balanced with tart cranberries, sweet white chocolate, and warm spices, you’ll find yourself making this recipe again and again. Plus, the convenience of freezing the dough means you can enjoy freshly baked cookies anytime!
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About These Holiday Oatmeal Cookies
There’s truly nothing quite like the magic of baking during the holiday season. The aroma of warm spices filling your kitchen, the joy of sharing homemade treats with loved ones – it’s all part of what makes this time of year so special. And when it comes to holiday baking, cookies reign supreme! Every year, I cherish the tradition of creating a delightful assortment of cookies to package and gift to friends and family. Among my most beloved creations are these irresistibly soft and chewy Cranberry White Chocolate Oatmeal Cookies, a recipe that embodies the very essence of festive cheer.
These cookies aren’t just a treat for the taste buds; they’re a feast for the eyes too! Their vibrant colors and comforting flavors instantly evoke the spirit of Christmas. With a subtle hint of warming cinnamon and the cheerful tartness of dried cranberries, each bite transports you to a cozy holiday wonderland. The combination of classic oatmeal cookie texture with luscious white chocolate chips and chewy cranberries creates a perfect harmony of flavors and textures that practically melts in your mouth.
Why These Cranberry Oatmeal Cookies Are a Holiday Favorite
What makes these cranberry white chocolate oatmeal cookies stand out? It’s the delightful blend of ingredients and textures that creates an unforgettable experience. The heartiness of old-fashioned oats provides that signature chewy oatmeal cookie base, while the addition of cornstarch ensures they remain wonderfully soft even days after baking. The dried cranberries introduce a zesty counterpoint to the sweetness of the white chocolate, preventing the cookies from being overly rich and adding a beautiful pop of color.
My top tip for elevating these cookies to truly extraordinary status? Don’t even think about skipping the ground cinnamon! It’s the secret ingredient that adds an extra layer of warmth and complexity, transforming a delicious cookie into a festive masterpiece. This spice is what truly brings out that quintessential holiday flavor, making these cookies an indispensable part of your festive baking repertoire. They are the ideal addition to any Christmas cookie box, complementing whatever other holiday cookies you love to bake this time of year.
Supporting a Great Cause: Cookies 4 Kids’ Cancer
This delightful recipe is proudly featured as part of The Sweetest Season, an annual virtual cookie swap that I’m thrilled to participate in once again. Co-hosted by Erin of The Speckled Palate and Susannah of Feast + West, this event brings together food bloggers each year to share new and exciting holiday cookie recipes. But it’s more than just a celebration of cookies; it’s an opportunity to make a real difference.
This year, we are passionately raising money for Cookies 4 Kids’ Cancer, an incredible 501(c)3 non-profit organization. Their vital mission is to fund research dedicated to discovering new, innovative, and less-toxic treatments for childhood cancer. Every dollar we raise directly contributes to this crucial cause, and we truly need your help to maximize our impact!
Since its inception in 2008, Cookies for Kids’ Cancer has made monumental strides, granting nearly $18 million to pediatric cancer research. This funding has supported over 100 research grants at leading pediatric cancer centers across the country, leading to the development of more than 35 treatments currently available to children bravely battling cancer today. Your contribution directly impacts these breakthroughs, offering hope and healing to countless families.
Join us in this heartwarming mission! You can easily donate through our dedicated fundraising page.
To add even more excitement, Cookies for Kids’ Cancer is currently in a matching window with their generous friends at OXO. This means that every dollar raised through the end of 2023, up to an incredible $100,000, will be matched by OXO. So, any amount you donate will automatically be doubled on our fundraising page, amplifying your generosity and making an even bigger difference for children in need. Let’s bake some cookies and help make a change!
Essential Ingredients for Perfect Cranberry White Chocolate Oatmeal Cookies
Crafting truly delicious cookies starts with understanding the role each ingredient plays. Here’s a breakdown of what you’ll need to create these festive cranberry white chocolate oatmeal delights:
- Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your cookies. Ensure it’s at room temperature for optimal creaming with the sugars, which creates a light and airy base for your dough. If you only have salted butter, you can use it, but remember to omit the extra salt called for in the recipe to prevent overly salty cookies.
- Sugars: This recipe calls for a blend of dark brown sugar and granulated sugar. The dark brown sugar contributes to the cookies’ signature chewy texture and adds a lovely molasses flavor, keeping them moist and soft. Granulated sugar, on the other hand, helps with spreading and achieving those slightly crisp edges. You can substitute light brown sugar if dark is unavailable, but the flavor will be a bit milder.
- Eggs: Eggs act as a crucial binding agent, holding all the ingredients together and providing structure. Make sure your eggs are at room temperature; this allows them to incorporate more smoothly into the butter and sugar mixture, resulting in a more uniform and tender dough.
- Vanilla Extract: A high-quality vanilla extract is a non-negotiable flavor enhancer in almost any baked good. It brings a warm, sweet aroma and deepens the overall flavor profile of the cookies. We love making our own homemade vanilla extract, but a premium store-bought one like Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey works beautifully.
- All-Purpose Flour: This is the structural backbone of your cookies. When measuring, always spoon and level your flour to ensure accuracy. Too much flour is a common culprit for dry, dense, or crumbly cookies, so precision here is key to achieving that perfect soft and chewy texture.
- Cornstarch: This might seem like an unusual addition, but cornstarch is your secret weapon for extra soft and delightfully chewy cookies. It helps to tenderize the dough and prevent it from becoming too cake-like, ensuring a melt-in-your-mouth experience.
- Baking Soda: As a leavening agent, baking soda reacts with the acidic brown sugar to produce carbon dioxide, giving the cookies their gentle lift and contributing to their soft, slightly puffed appearance.
- Salt: A small amount of fine kosher salt is essential. It doesn’t just add its own flavor; it balances the sweetness of the sugars and chocolate, enhancing all the other ingredients and making the overall taste more complex and satisfying.
- Ground Cinnamon: This spice is paramount for giving these cookies their distinct holiday character. Its warm, comforting notes perfectly complement the cranberries and oats, infusing each bite with festive cheer. Feel free to use your favorite brand of ground cinnamon.
- Old-Fashioned Rolled Oats: For that classic oatmeal cookie texture, you must use old-fashioned rolled oats. These provide the desired chewiness and substance. Do not substitute instant oats or quick-cooking oatmeal, as they absorb liquid differently and will result in a mushy, less satisfying texture.
- White Chocolate Chips: These creamy, sweet morsels are the ideal pairing for tart cranberries. They melt beautifully, adding pockets of smooth sweetness throughout the cookie. While white chocolate is preferred for this recipe’s flavor profile, feel free to experiment with milk chocolate or dark chocolate chips if those are your preference.
- Dried Cranberries: The star of the show for their vibrant color and signature tartness. Dried cranberries add a delightful chewiness and a bright, fruity flavor that cuts through the richness of the white chocolate and butter, making each cookie perfectly balanced and utterly addictive.
Must-Have Kitchen Tools for Baking
Having the right tools can make all the difference in your baking experience, ensuring accuracy and ease. For this cranberry white chocolate oatmeal cookie recipe, here are the essential items you’ll want to have on hand:
- Measuring Cups and Spoons: Precision in baking is paramount. A reliable set of measuring cups and measuring spoons ensures you get the exact quantities of flour, sugar, and other ingredients, which is critical for the perfect cookie texture.
- Stand Mixer or Electric Hand Mixer: While you can certainly mix by hand, a stand mixer with a paddle attachment or an electric hand mixer makes the creaming of butter and sugar significantly easier and more effective. This step is crucial for incorporating air into the dough, leading to lighter, softer cookies. If using a hand mixer, make sure to use a large, sturdy mixing bowl from a set of mixing bowls.
- Mixing Bowls: You’ll need at least one large mixing bowl for the wet ingredients and a separate bowl for whisking the dry ingredients together. This allows for proper distribution of leavening agents and spices before combining them with the wet mixture.
- Half Sheet Baking Pans: You’ll need one or two (or even three if you’re baking large batches!) half sheet baking pans to ensure adequate spacing for your cookies to bake evenly without crowding.
- Silicone Baking Mats or Parchment Paper: To prevent sticking and promote even browning, line your baking sheets with either silicone mats or parchment paper. These also make for easy cleanup!
- Cookie Scoop: While optional, a cookie dough scoop is highly recommended. It ensures consistent cookie size, which leads to uniform baking and a professional-looking result. A 2-tablespoon scoop is ideal for this recipe.
Step-by-Step: How to Make Cranberry White Chocolate Oatmeal Cookies
Making these delightful holiday cookies is a straightforward process, but following these steps carefully will ensure a perfect batch every time. From preparing the dough to achieving that ideal soft and chewy texture, we’ll guide you through each stage.
Creaming the Butter and Sugars
Begin by adding your room-temperature unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, a large mixing bowl with an electric hand mixer works just as well. Beat the butter on medium-high speed until it becomes light, fluffy, and creamy, which typically takes about 2-3 minutes. This creaming process incorporates air into the butter, creating pockets that will make your cookies tender. Next, add the dark brown sugar and granulated sugar to the creamy butter. Continue beating until the sugars are thoroughly combined with the butter, and the mixture is pale and light. Scrape down the sides of the bowl with a spatula to ensure all ingredients are well-incorporated.
Once the sugars are mixed in, add the room-temperature eggs one at a time, beating after each addition until just combined. Finish by mixing in the vanilla extract. Be careful not to overmix at this stage; just enough to integrate everything evenly. Remember to periodically scrape down the sides and bottom of the bowl to ensure a homogeneous mixture.
Combining Wet and Dry Ingredients
In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and ground cinnamon. Whisking ensures these dry ingredients are evenly distributed, which is crucial for the proper rise and flavor of your cookies. With your stand mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. As soon as the flour streaks disappear, stop mixing.
Finally, gently fold in the old-fashioned rolled oats, white chocolate chips, and dried cranberries. Use a wooden spoon or spatula for this step to avoid crushing the inclusions and to ensure they are evenly distributed throughout the dough without overworking it. This creates a beautifully textured dough ready for chilling.
Chilling the Dough for Best Results
This is a critical step that you should not skip! Cover the bowl containing your cookie dough tightly with plastic wrap and place it in the refrigerator. Chill the dough for at least 30 minutes, or even up to overnight. Chilling allows the butter to firm up, preventing the cookies from spreading too much in the oven. It also gives the flavors time to meld and deepen, resulting in a more flavorful and perfectly textured cookie. Once chilled, scoop out roughly 2 tablespoons of dough for each cookie, shaping them into uniform balls. Arrange these dough balls on a lined baking sheet, ensuring they are spaced about 2 inches apart to allow for proper airflow and spreading.
Baking to Perfection
Preheat your oven to 350˚F (175˚C). Place the baking sheet with the cookie dough balls into the preheated oven and bake for 12 to 14 minutes. The exact baking time may vary slightly depending on your oven and the size of your cookies. You’ll know they’re ready when the edges are lightly golden brown, but the centers still look a little soft and slightly underbaked. This “underbaked” appearance in the center is key to achieving that wonderfully soft and chewy texture after they cool. If they look fully cooked in the oven, they will likely become hard once cooled.
Once removed from the oven, let the cookies cool completely on the baking sheet. They will continue to set and firm up as they cool. Resisting the urge to move them too soon is important, as they will be delicate and prone to falling apart when warm. Patience is a virtue here, leading to perfectly structured and delicious cookies!
Pro Tips and Tricks for Oatmeal Cookies
Achieving bakery-quality cranberry white chocolate oatmeal cookies is easier than you think with these expert tips:
- Customize with Nuts: Elevate the texture and flavor by adding finely chopped nuts. Pecans or walnuts are fantastic choices that complement the other ingredients beautifully. You can either substitute them for a portion of the chocolate chips or dried cranberries, or simply add an extra 1/2 cup to the dough for added crunch and depth.
- Always Use Rolled Oats: This cannot be stressed enough – for that classic chewy oatmeal cookie texture, use only old-fashioned rolled oats. Instant or quick oats have a different structure and will result in a mushier, less desirable cookie consistency.
- Transform into Cookie Bars: If you’re feeding a crowd or prefer a simpler approach, turn this recipe into delectable cookie bars! Lightly grease a 9×13-inch baking dish with cooking spray. Press the prepared dough evenly into the dish. You’ll 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 cutting into squares.
- Don’t Skimp on Cinnamon: As mentioned, ground cinnamon is the secret weapon for these holiday-inspired cookies. It doesn’t just add a spice note; it amplifies the warmth and festive feel of the entire cookie. Ensure your cinnamon is fresh for the best flavor impact.
- Room Temperature Ingredients are Key: For the butter and eggs, ensure they are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous dough that bakes evenly and results in a superior texture.
- Achieve Perfectly Round Cookies: For aesthetically pleasing round cookies, use a cookie scoop to portion the dough. Immediately after removing the baked cookies from the oven, use the back of a spoon or a round cookie cutter slightly larger than your cookies to gently swirl around the warm edges. This technique pushes the edges inward, creating a perfectly circular shape.
- Consider a Pinch of Sea Salt: For an extra gourmet touch, sprinkle a tiny pinch of flaky sea salt (like Maldon) over the top of the cookies immediately after they come out of the oven. The salt crystals melt slightly and provide a delightful contrast to the sweet chocolate and tart cranberries.
More delicious cookies to bake: Mini Eggs Cookies | Coffee Cookies | Chewy Peanut Butter Cookies | Mini Chocolate Chip Cookies | Snowball Cookies
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making these delectable cranberry white chocolate oatmeal cookies:
How Many Cookies Does This Recipe Yield?
This recipe is designed to make approximately 2 dozen (24) generously sized cookies, assuming you use a standard 2-tablespoon cookie scoop. This is a perfect quantity for sharing with friends and family, bringing to a holiday potluck, or simply enjoying throughout the week. If 24 cookies are more than you need at once, remember you can always freeze some of the dough to bake up later whenever a cookie craving strikes, ensuring a fresh batch is always within reach!
Can I Use Fresh Cranberries in Oatmeal Cookies?
While this recipe specifically calls for dried cranberries, you absolutely can experiment with fresh cranberries! You should be able to swap them out without major issues, but be aware of a few considerations. Fresh cranberries contain significantly more moisture than dried ones, which could alter the texture of your cookies and potentially increase the baking time. I recommend roughly chopping fresh cranberries before adding them to the dough, as whole cranberries might be too large and burst during baking. The tartness will also be more pronounced with fresh cranberries, offering a different flavor dynamic. You might need to add a minute or two to the baking time and watch them closely for doneness.
Can I Substitute Raisins Instead of Cranberries?
Yes, you can certainly use raisins instead of cranberries! If you’re not a fan of cranberries or simply prefer the classic combination of oatmeal raisin, feel free to make the swap. Simply substitute the same amount of raisins for the dried cranberries called for in the recipe. The cookies will have a sweeter, less tart profile, but they will still be wonderfully soft and chewy. This makes them a versatile recipe that can be adapted to your personal taste preferences.
Can I Use a Different Kind of Chocolate Chip?
Absolutely! While white chocolate chips are recommended for their creamy sweetness that perfectly balances the tart cranberries, this recipe is quite flexible. You can use your favorite chocolate chips in this cookie recipe. Milk chocolate chips will add a familiar, sweet chocolate flavor; semi-sweet chocolate chips will introduce a classic, slightly less sweet chocolate note; and dark chocolate chips will offer a bolder, more intense cocoa flavor that provides a nice contrast to the sweetness of the cookie. Feel free to mix and match or choose the type that best suits your preference!
Is Chilling the Dough Necessary?
Yes, chilling the dough is a highly important step for these cookies, and I strongly recommend against skipping it. Chilling the dough serves several crucial purposes: it allows the butter to solidify, which prevents the cookies from spreading too much in the oven and becoming flat and crispy. It also gives the flour time to fully hydrate, resulting in a more tender and cohesive dough. Furthermore, chilling allows the flavors to deepen and meld, leading to a more complex and delicious cookie. If you bake the dough without chilling, your cookies are likely to be thin, hard, and dry instead of wonderfully soft and puffy.
Why Are My Oatmeal Cookies Hard or Dry?
If your oatmeal cookies turn out dry or hard, the most common reason is that they were overbaked! The key to soft and chewy cookies is to remove them from the oven when they are just set at the edges but still look a little soft and slightly underbaked in the center. The residual heat from the baking sheet will continue to cook them as they cool, leading to that perfect texture. Overbaking, even by a minute or two, can cause the cookies to dry out and become firm. Always keep a close eye on your cookies during the last few minutes of baking, and trust that slightly soft center!
Can the Dough Be Frozen?
Absolutely! This cookie dough freezes exceptionally well, making it perfect for meal prep or having fresh cookies on demand. I highly recommend freezing the dough in individual cookie dough balls. To do this, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze them for a few hours until they are solid. Once frozen, transfer the solid dough balls to a large resealable freezer-safe bag or an airtight container, and they will keep well in the freezer for up to three months.
When you’re ready to bake, you have two options: you can bake these cookies directly from frozen, simply adding a few additional minutes (typically 2-4 minutes) to the usual baking time. Alternatively, you can thaw the dough balls in the refrigerator for a few hours or overnight before baking them as instructed in the recipe. This flexibility makes these cookies an excellent choice for convenient, freshly baked treats anytime!
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 enjoy on their own, but pairing them with the right beverage or alongside other treats can enhance the experience even further. Here are some serving suggestions to make your festive cookies even more special:
- Classic Milk Pairing: There’s no denying the timeless appeal of cookies served with a cold glass of milk. The creamy milk perfectly complements the sweet and tart flavors of the cookies, making it a universally loved combination for all ages.
- Hot Beverages: For a cozy treat, pair these cookies with a warm mug of coffee, tea, or hot chocolate. The subtle cinnamon notes in the cookies will harmonize beautifully with your favorite warm drink, especially on a chilly day.
- Holiday Cookie Box or Platter: These cookies are an absolute must-have for any holiday cookie box or festive dessert platter. Their vibrant colors and comforting flavors make them a standout alongside other holiday favorites. Arrange them artfully with other cookies for an impressive display.
- Adult Beverage Pairings: If you enjoy pairing your sweet treats with a sophisticated drink, these cookies have some excellent partners. In warmer months, a chilled espresso martini offers a delightful contrast. When it’s cold outside, a rich and boozy mug of Baileys hot chocolate creates an indulgent and comforting combination that’s perfect for unwinding.
- As a Dessert with Ice Cream: For an extra decadent dessert, serve a warm cookie with a scoop of vanilla bean ice cream. The melting ice cream over the soft cookie is pure bliss.
Storage and Reheating Tips
To keep your Cranberry White Chocolate Oatmeal Cookies fresh and delicious for as long as possible, follow these storage and reheating guidelines:
- Storing Baked Cookies: Ensure the cookies are completely cool before storing them. Place the cooled cookies in an airtight container at room temperature. They will maintain their freshness and soft, chewy texture for up to 5 days. For longer storage, consider freezing them.
- Reheating for that “Fresh Out of the Oven” Taste: While these cookies are incredibly delicious at room temperature, warming them up can bring back that delightful “fresh out of the oven” experience.
- Oven Method: Place cookies on a baking sheet and reheat in an oven preheated to 350˚F (175˚C) for a few minutes, until they are warmed through and the chocolate chips are slightly melty.
- Microwave Method: For a quicker reheat, warm individual cookies in the microwave for about 10 to 15 seconds. Be careful not to overheat, as this can make them tough.
- Freezing Cookie Dough: Freezing the cookie dough before baking is often the preferred method, as it allows for freshly baked cookies on demand.
- Portion and Freeze: Scoop the dough into 2-tablespoon balls and place them on a baking sheet lined with parchment paper. Freeze for a few hours until the dough balls are solid.
- Transfer and Store: Once solid, transfer the dough balls to a resealable freezer-safe bag or an airtight container. They can be frozen for up to 3 months.
- Baking from Frozen: When ready to bake, you can place the frozen dough balls directly on a lined baking sheet. Add an additional 2-4 minutes to the instructed baking time.
- Thawing Before Baking: Alternatively, you can thaw the dough balls in the refrigerator overnight or at room temperature for an hour before baking as per the original instructions.
- Freezing Baked Cookies: You can also freeze baked cookies. Ensure they are completely cool. Place them in an airtight container with layers separated by parchment paper, or in a resealable freezer-safe bag. Freeze for up to 3 months. Thaw them at room temperature for a few hours before serving, or reheat using the methods above.
More Irresistible Cookie Recipes
If these cranberry white chocolate oatmeal cookies have you craving more delicious treats, explore some of these other fantastic cookie recipes:
- For the chocolate and mint lovers, try these Peppermint Hot Chocolate Cookies that perfectly capture the essence of a warm mug of cocoa, complete with a refreshing peppermint twist.
- Indulge in the rich, aromatic flavors of these Vanilla Bean Cardamom Sugar Cookies. They are wonderfully thick, incredibly soft, and delightfully chewy, offering a sophisticated twist on a classic.
- Craving cookie dough without the worry? These easy no-bake Cookie Dough Bites are the perfect solution, allowing you to safely enjoy the irresistible taste of cookie dough without raw eggs or flour.
- Simplify your baking with these crowd-pleasing Snickerdoodle Bars! They offer all the cinnamon-sugar goodness of traditional snickerdoodles but in an easy-to-make bar form, ideal for feeding a crowd with no chill time required.
- Experience a delightful combination of chewy and tart with these Raspberry Cheesecake Cookies. Stuffed with a creamy, dreamy filling, they deliver all the rich, tangy flavor of cheesecake in a convenient cookie package!
Finally, if you make this cranberry white chocolate oatmeal cookie recipe, please be sure to give this recipe a rating and/or leave a comment! I absolutely love hearing when you all try out the recipes, and I truly take the time to respond to every single comment. Your feedback is incredibly valuable and helps others discover these wonderful treats.
Feel free to drop any questions below in the comments section as well – I’m always happy to help!
Oh, and be sure to tag me on Instagram if you make the recipe! It’s genuinely my favorite thing to see these delicious creations come to life in your homes – it means the world to me!
Cranberry White Chocolate Oatmeal Cookies
15 minutes
13 minutes
30 minutes
24 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 for 2-3 minutes until light, fluffy, and creamy.
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Add brown sugar and granulated sugar; beat until well combined and lightened in color. Incorporate eggs one at a time, then mix in vanilla extract until just combined, scraping down 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 fully combined.
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With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in oats, white chocolate chips, and dried cranberries until evenly distributed.
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Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to overnight, to prevent spreading and enhance flavor.
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When ready to bake, preheat your oven to 350˚F (175˚C). Line baking sheets with silicone mats or parchment paper.
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Scoop 2 tablespoons of dough per cookie (a cookie scoop works best) and roll into balls. Place them on the lined baking sheets, ensuring a 2-inch space between each.
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Bake for 12 to 14 minutes, or until the edges are golden brown and the centers still appear slightly soft. They will continue to set as they cool.
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Allow cookies to cool completely on the baking sheets before handling or serving. Attempting to move them while warm may cause them to fall apart.
Video
Nutrition
262kcal
Dessert