White Chocolate Oatmeal Cranberry Cookies Recipe

Introduction

These White Chocolate Oatmeal Cranberry Cookies are a delightful combination of sweet and tart flavors with a satisfying chewy texture. Perfect for a cozy snack or sharing with friends, they bring a festive touch to any cookie platter.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups rolled oats
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this to the butter mixture, mixing just until incorporated.
5. Step 5: Stir in the rolled oats, dried cranberries, and white chocolate chips evenly through the dough.
6. Step 6: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes, or until the edges turn a golden brown color. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For extra chewiness, substitute half of the rolled oats with quick oats.
• Try adding chopped nuts like pecans or walnuts for added crunch.
• If you prefer a different dried fruit, swap cranberries with raisins or chopped dried apricots.
• Use dark or milk chocolate chips instead of white chocolate for a richer flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or bag for up to three months. To reheat, let thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but they will create a softer texture rather than the chewy bite rolled oats provide. For a balance, you can use a combination of both.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted, and chill the dough for 15-30 minutes before baking if it seems too soft. Also, avoid using too much sugar, as it can cause excessive spreading.

White Chocolate Oatmeal Cranberry Cookies Recipe

Print Recipe

★★★★★

5 from 746 reviews

Delight in these chewy and flavorful White Chocolate Oatmeal Cranberry Cookies, combining the sweetness of white chocolate with tart dried cranberries and hearty oats for a perfect treat any time of day.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt

Add-ins

• 3 cups rolled oats
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next, then stir in the vanilla extract for flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices throughout the dough.
5. Mix Dry Ingredients into Wet Mixture: Gradually add the dry ingredients into the butter-sugar mixture, stirring until just combined to avoid overmixing which can make cookies tough.
6. Add Oats, Cranberries, and White Chocolate Chips: Fold in the rolled oats, dried cranberries, and white chocolate chips evenly throughout the dough to ensure every cookie has a balanced mix of flavors and textures.
7. Shape and Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them apart to allow spreading. Bake in the preheated oven for 10-12 minutes or until cookie edges turn golden brown.
8. Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.

Notes

• For chewier cookies, slightly underbake by removing them at 10 minutes.
• Substitute dried cherries or raisins for cranberries if preferred.
• Use old-fashioned rolled oats; quick oats may alter texture.
• Store cookies in an airtight container at room temperature for up to one week.
• Cookies can also be frozen for up to 3 months; thaw at room temperature before serving.

Keywords: white chocolate cookies, oatmeal cookies, cranberry cookies, easy cookie recipe, holiday cookies