Ingredients

The following ingredients have 13 Servings
  • 1 1/3 cup all-purpose flour (spoon & sweep method)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (melted)
  • 1 1/3 cup dark brown sugar (packed)
  • 2 large eggs (room temperature)
  • 3/4 cup creamy cookie butter spread (or can use peanut or butter mixed with 1 teaspoon cinnamon)
  • 3 1/4 cup quick oats (not old fashioned)
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Instruction

  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats.
  • In a separate medium bowl, whisk the melted butter and brown sugar together until smooth & combined. Whisk in the vanilla, cookie butter, then finally the eggs until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined.
  • Fold in the white chocolate chips and dried cranberries reserving 1/4 cup of each for pressing on top, if desired.
  • Place dough in the fridge to chill for at least 30 minutes.
  • Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats.
  • Using a large cookie scoop or measure and roll 2 1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
  • Bake in preheated oven for 10-12 minutes for a soft and underbaked cookie. they will continue to bake on the cookie sheet. Press a piece or two of the remaining white chocolate chips and cranberries into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack.