White Chocolate Oatmeal Cookies with Craisins
Chewy, dairy-free oatmeal cookies studded with white chocolate chips and craisins make the perfect treat for the oatmeal cookie lovers in your life.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup Vegan Butter (room temperature)
- 1 Egg (room temperature )
- ¾ cup Flour (all purpose)
- ¾ cup Old Fashioned Oats
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¾ cup Brown Sugar (light)
- 1 teaspoon Vanilla
- ½ cup White Chocolate Chips
- ¾ cup Craisins
Instructions
- Allow ½ cup plant-butter and 1 egg to come to room temperature.
- Preheat the oven to 360°F and line a baking sheet with parchment paper or a non-stick mat.
- In a medium sized mixing bowl, stir together ¾ cup flour, ¾ cup oats, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside for later.
- In the base of a stand mixer fitted with a paddle attachment, cream plant butter and ¾ cup brown sugar until light and fluffy.
- Next add the egg and 1 teaspoon vanilla and mix until combined.
- Crank the mixer to low, and slowly spoon in the oatmeal mixture until just combined.
- Remove the bowl from the mixer and fold in ½ cup white chocolate chips and ¾ cup craisins until well mixed throughout the dough.
- Using a cookie scoop, scoop the dough into balls.
- Place the balls on a lined baking sheet and bake in the preheated oven for 12 minutes.
- Remove from the oven. The cookies will have spread a bit, I like to use my largest rimmed cup or mug to help re-shape the cookies before they fully cool.
- Place the large rimmed cup or mug over the cookie, swirl the cookie around under the cup until the edges have rounded.
- Repeat with the remaining cookies and allow to cool about 3 minutes before transferring to a cooling rack to completely cool.