White Chocolate Oatmeal Cranberry Cookies Recipe

Introduction

These White Chocolate Oatmeal Cranberry Cookies are a perfect blend of sweet and tart with a chewy texture that oat lovers will enjoy. Loaded with dried cranberries and creamy white chocolate chips, they make a delicious treat for any occasion.

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.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until combined.
6. Step 6: Stir in the rolled oats, dried cranberries, and white chocolate chips until evenly distributed.
7. Step 7: Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans to the dough.
• To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
• Use fresh or frozen cranberries chopped finely if you prefer a less sweet and more tart bite.
• Chilling the dough for 30 minutes before baking can help prevent spreading and give chewier cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat frozen cookies briefly in the microwave or let them thaw at room temperature before serving.

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 the texture will be softer and less chewy compared to rolled oats.

Can I substitute the white chocolate chips with another type of chip?

Absolutely! Semi-sweet or milk chocolate chips work well, or you can try butterscotch or peanut butter chips for a different flavor.

White Chocolate Oatmeal Cranberry Cookies Recipe

Print Recipe

★★★★★

4.4 from 140 reviews

Delight in these chewy White Chocolate Oatmeal Cranberry Cookies, perfectly balancing the sweetness of white chocolate with the tartness of dried cranberries and the wholesome texture of rolled oats. These cookies are ideal for a comforting snack or a sweet treat any time of day.

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

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: Set 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, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This distributes the leavening agent and spices evenly.
5. Mix Dry Ingredients with Wet: Gradually add the dry flour mixture into the butter and sugar mixture, stirring continuously to avoid lumps and maintain a smooth dough.
6. Add Oats, Cranberries, and White Chocolate: Fold in the rolled oats, dried cranberries, and white chocolate chips until they are evenly distributed throughout the dough.
7. Portion Dough: Using a spoon, drop generous spoonfuls of dough onto the prepared baking sheets, spacing them to allow for spreading during baking.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, indicating they are perfectly baked.
9. Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to wire racks to cool completely, ensuring they firm up and develop optimal texture.

Notes

• For softer cookies, reduce baking time by 1-2 minutes; for crunchier edges, bake for the full 12 minutes.
• Ensure butter is softened (not melted) to achieve the best creaming results.
• You can substitute dried cranberries with raisins or chopped dried cherries for a different flavor twist.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• These cookies can also be frozen after baking for up to 3 months; thaw at room temperature before serving.

Keywords: white chocolate cookies, oatmeal cookies, cranberry cookies, holiday cookies, chewy cookies, baked cookies, sweet snacks