Serious Eats: Recipes

White Chocolate Cranberry Oatmeal Cookies

[Photograph: Carrie Vasios]

These oatmeal cookies have lightly crisp edges and chewy middles laced with dried cranberries and white chocolate chunks.

Note: Plan ahead when making these cookies. The dough needs to rest for at least two hours in the fridge before baking. When the cookies come out of the oven they will be brown but still a little underbaked on top. They'll firm up as they cool.

adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats