These Cranberry White Chocolate Oatmeal Cookies are perfect for the holiday season or any time you need to satisfy a cookie craving. This delicious oatmeal cookie recipe combines tart cranberries and sweet whit chocolate for a soft and chewy cookie that’s irresistable.
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If you are a fan of white chocolate than these are the cookies for you! I absolutely love chewy oatmeal cookies and they get even better when you add in dried cranberries and white chocolate. A perfect treat any time of year I especially love making these cookies at Christmas and throughout the holiday season. For other delicious cookie recipes take a look at my Cranberry Pistachio Shortbread Cookies, Cranberry Orange Biscotti and Gingerbread Latte Cookies!
Ingredients
- All purpose flour
- Ground cinnamon
- Baking soda
- Kosher salt
- Unsalted butter, room temperature
- Dark brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- Old fashioned rolled oats
- Dried cranberries
- White chocolate chips
Baking Tips
- To make sure these cookies have the perfect texture make sure you use old fashioned oats and not quick oats
- Make sure you chill the dough at least 30 minutes ( or up to overnight ) tokeep them from spreading to thin when they bake.If you let them chill overnight they will also develop a more complex flavor
- As these are drop cookiesyou can customize the size of your cookies.Use1 tablespoon of dough for abite-sized cookie, 2 tablespoons for a midsized cookieor 3 tablespoons ofdough for a giant cookie.
- You can make the cookie dough ahead of time, form into balls and and store them in the freezer in a freezer safe container. Bake the cookies straight from frozen for 13-15 minutes.
How to Make Cranberry White Chocolate Oatmeal Cookies
In a medium mixing bowl whisk together the flour, baking soda, cinnamon and salt. In another large bowl add the butter, brown sugar, and granulated sugar. Using your hand mixer on medium-high speed beat together the butter and sugars until everything is incorporated and creamed, about 3 minutes. Add in the egg and vanilla extract and mix together for an additional minute.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Add in the oats and mix on low speed until just combined. Stir in the dried cranberries and white chocolate chips. Chill the cookie dough in the refrigerator for at least 30 minutes or up to overnight.
Preheat the oven to 350 degrees F. Scoop out the dough into 18 equal sized balls (roughly 2 tablespoons each) and place them on a baking sheet lined with parchment paper, leaving 2 inches of space between each cookie. Bake the cookies for 12-14 minutes or until the edges are lightly golden and the cookies are set. Cool them on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Serve as desired.
Storage
Store these cookies at room temperature in an airtight container for up to a week or in the freezer for up to 3 months.
If you like the Cranberry White Chocolate Oatmeal Cookies be sure to take a look at some of my other recipes!
Peppermint Chocolate Crinkle Cookies
Three Ingredient Peanut Butter Cookies
If you make these Cranberry White Chocolate Oatmeal Cookies please be sure to leave a comment and/or give this recipe a five star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Cranberry White Chocolate Oatmeal Cookies
Equipment
- baking sheets
- Parchment Paper
- mixing bowls
- Hand Mixer
- cookie scoop
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups old fashioned rolled oats
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
- In a medium mixing bowl whisk together the flour, baking soda, cinnamon and salt.
- In another large mixing bowl add the butter, brown sugar, and granulated sugar. Using your hand mixer on medium-high beat together the butter and sugars until everything is incorporated and creamed, about 3 minutes. Add in the egg and vanilla extract and mix together for an additional minute.
- Add the flour mixture to the butter mixture and mix on low speed until combined. Add in the oats and mix on low speed until just combined. Stir in the dried cranberries and white chocolate chips.
- Refrigerate the dough for at least 30 minutes or up to overnight.
- Preheat the oven to 350 degrees F.
- Scoop out the dough into 18 equal sized balls (roughly 2 tablespoons each) and place them on a baking sheet lined with parchment paper, leaving 2 inches of space between each cookie.
- Bake the cookies for 12-14 minutes or until the edges are lightly golden and the cookies are set. Cool them on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Serve as desired.
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Barbara says
These cookies are delicious
Brianna Simmons says
I’m so glad you liked them!