White Chocolate Cranberry Oat Cookies – a delicious recipe with Butter, Brown Sugar, Egg Beaters, Flour, Oats, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0F. With a mixer, beat together the butter and brown sugar. Do not just let it mix, you want it to start getting fluffy.
2
Add in the egg beaters, about half at a time. Continue mixing and allow the eggs to fluff up with the butter and really become airy.
3
In another bowl, mix the dry ingredients. Pour in the flour, oats, salt, and baking soda and mix thoroughly. Slowly add in the wet ingredients (eggs, butter, sugar), about a fourth of the bowl at a time until dough is worked together.
4
Add in the dried cranberries and white chocolate chunks. Using an ice cream scooper, scoop the dough onto an ungreased cookie sheet and slightly flatten. These cookies will retain their shape fairly well in the oven. Bake for about 10 minutes and allow them to cool on a wire rack. My batch made about 20 cookies.
969
kcal
Calories
54
g
Fat
108
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cups Butter, Softened, 2/3 cups Brown Sugar, 1/2 cups Egg Beaters, 1-1/2 cup Wheat Flour, and more.
Yes, White Chocolate Cranberry Oat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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