Cookies Dessert

THC White Chocolate Cranberry Oatmeal Cookies

Made with decarbed shatter

What you will need:

One large-size bowl, one small glass dish (for decarb), one non-stick cookie pan, one wooden spoon, one spoon, measuring cups, and measuring spoons.


  • 1 cup butter (softened)
  • 1 and ½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups quick-cooking oats
  • 2 cups dried cranberries
  • 1 tablespoon grated orange zest
  • 1 cup white chocolate chips


Step 1

Preheat the oven to 350 degrees °F.

Step 2

In a large bowl, cream butter, decarbed shatter and sugar until light and fluffy. Add vanilla then eggs, one at a time to ensure an even mixture. Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in the oats, cranberries, and orange zest. Stir in white chocloate chips.

Step 3

Drop by rounded teaspoonfuls 2 in. apart onto a non-stick cookie pan. Bake at 375 degrees °F for 10-12 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack.

Store in an airtight container for up to two weeks or in the freezer for 3 months.

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