Low Iodine Oatmeal Cranberry White Chocolate Cookies
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.5(9)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups dried cranberries
- 1 cup white chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- 2
In a large bowl using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
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