Preheat oven to 350F and grease a 9x11 baking tray with cooking spray. Line it with parchment paper for easy cleanup.
Cream butter, brown sugar, and granulated sugar for 3 minutes at medium to high speed using a hand mixer or stand mixer until light and fluffy.
Add Vanilla Essence, Yogurt, and Vinegar and mix well.
Sieve flour, cornstarch, baking soda, baking powder, and salt into your wet ingredients.
Use a wooden spoon or silicon spatula to fold the ingredients until all are well mixed.
To this add one cup of dried cranberries with white chocolate chips and lightly fold it into the cookie batter.
Chill the dough after covering it in a plastic wrap overnight or for 2 hours.
Take them out and bring the dough to room temperature. Make small 1-inch balls out of cookie dough and press them softly just a little with your palm. Do not make it too flat or thin.
Bake in a preheated oven at 350F for 10-12 minutes.
At 8 minute mark take out your cookies and press in some more white chocolate chips over your cookies.
Bake for the remaining 2-3 minutes in that same preheated oven.
Let them stay in the oven for at least 10 minutes before transferring them to a cooling rack.
Enjoy with a glass of milk!
Notes
I do not add all my white chocolate chips while folding it into the batter. I generally take out my cookies just 2-3 minutes before they'll be done baking and press in my chocolate chips. This makes them look more chocolaty and my cookies don't spread much.
Nutrition
Nutrition Facts
Oatmeal Cranberry White Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 135
* Percent Daily Values are based on a 2000 calorie diet.
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