Cranberry White Chocolate Oatmeal Cookies
These Cranberry White Chocolate Oatmeal Cookies are one of those recipes that instantly create that feeling. The kind where someone wanders into the kitchen asking, “What smells so good?” before the first batch is even out of the oven.
Servings: 24 pieces
Calories: 235kcal
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
- 1 Cup Unsalted Butter softened, 2 sticks
- ¾ Cup Brown Sugar packed
- ½ Cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Salt
- 3 Cups Old-Fashioned Rolled Oats (don’t substitute quick oats)
- 1 Cup Dried Cranberries
- 1 Cup White Chocolate Chips
Instructions
How to Make Cranberry White Chocolate Oatmeal Cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the butter and both sugars together until light and fluffy (about 2–3 minutes).1 Cup Unsalted Butter, ¾ Cup Brown Sugar, ½ Cup Granulated Sugar
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 Large Eggs, 1 Teaspoon Vanilla Extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients until just combined.1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Ground Cinnamon, ½ Teaspoon Salt
- Fold in the oats, cranberries, and white chocolate chips. The dough will be thick—that’s exactly what you want.3 Cups Old-Fashioned Rolled Oats, 1 Cup Dried Cranberries, 1 Cup White Chocolate Chips
- Scoop about 2 tablespoons of dough per cookie and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Our Best Baking Tips (From Our Kitchen)
Optional bakery tip: Right out of the oven, press a few extra cranberries and white chocolate chips into the tops for that beautiful, bakery-style finish. Here are a few small tricks that make a big difference:- Use room temperature ingredients. It helps everything blend smoothly and evenly.
- Don’t overmix after adding flour. This keeps the cookies soft instead of tough.
- Stick with old-fashioned oats. Quick oats will change the texture and make them less hearty.
- Slightly underbake for softness. They’ll continue to set as they cool.
- Use a cookie scoop. It keeps your cookies evenly sized and helps them bake consistently.
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 64mg | Potassium: 83mg | Fiber: 2g | Sugar: 19g | Vitamin A: 239IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg