American Oatmeal Cookies with Cranberry and White Chocolate
12 servings
60 minutes
American oatmeal cookies with cranberry and white chocolate are a tender and aromatic treat embodying the traditions of home baking in the USA. Their roots trace back to the early 20th century when oatmeal cookies became popular among American housewives. These cookies combine the sweetness of white chocolate with the slight tartness of dried cranberries, creating a perfect balance of flavors. Externally, they have a slightly crispy crust but remain soft and tender inside. Oats add textural depth and a light nutty note. They are ideal paired with a cup of coffee or hot cocoa and serve as a cozy dessert for family evenings. Thanks to the combination of healthy ingredients, they are not only delicious but also nutritious, making them an excellent choice for a pleasant snack.
1
Preheat the oven to 180 degrees.
2
Beat soft butter at room temperature with two types of sugar until smooth (easier in a mixer).
- Butter: 120 g
- Cane sugar: 150 g
- Caster sugar: 50 g
3
Add an egg to the butter and continue whisking until fluffy.
- Chicken egg: 1 piece
4
In a separate bowl, mix flour, oats, baking powder, and soda, then add these dry ingredients to the butter mixture, salt it, and stir with a spoon.
- Whole grain (wholemeal) flour: 150 g
- Rolled oats: 50 g
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 0.3 teaspoon
- Salt: 0.3 teaspoon
5
Carefully cut the chocolate into small squares (you can also break it unevenly) and add it along with the cranberries to the dough. Gently mix to distribute the filling evenly.
- White chocolate: 80 g
- Dried cranberries: 100 g
6
Line the baking tray with parchment paper and place small portions of dough (about 1 tablespoon) far apart from each other (the dough will spread). This will require baking in several batches. For a standard oven, three batches of five cookies each will be enough.
7
Bake each portion for 15 to 20 minutes, but not longer.
