Ingredients
Units
Scale
- 4oz (1/2 Cup) Unsalted Butter, at room temperature
- 150 grams (3/4 Cup) Brown Sugar
- 50 grams (1/4 Cup) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 156 gram ( 1 1/4 Cup) All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 2 Teaspoons Cornstarch
- 100 grams (1 Cup) Rolled Oats
- 170 grams (1 Cup) White Chocolate Chips
- 83 grams (3/4 Cup) Dried Cranberries
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the butter, brown sugar, and granulated mix and beat for 1 minute you want it to be light and fluff. Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
- In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
- Slowly add flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips and dried cranberries. Place dough covered in the fridge for 30 minutes to an hour.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
- Prep Time: 10 Minutes
- Chil Time: 30 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
