White Chocolate Oatmeal Cranberry Cookies

Why You’ll Love This Recipe

White Chocolate Oatmeal Cranberry Cookies offer the perfect balance of chewy oats, sweet white chocolate, and tart dried cranberries. With their hearty texture and festive flavor, these cookies are ideal for holiday platters, afternoon snacks, or any time you crave a comforting, slightly indulgent treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatsall-purpose flourunsalted butterbrown sugarsugareggsvanilla extractbaking sodasaltground cinnamonwhite chocolate chipsdried cranberries

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the butter, brown sugar, and white sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture and mix until combined.

Stir in the oats, white chocolate chips, and dried cranberries until evenly distributed.

Scoop the dough into rounded tablespoons and place on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 15 minutes
Total time: 40 minutes

Variations

Add chopped pecans or walnuts for a nutty crunch.
Use orange zest for a citrus note that complements the cranberries.
Swap white chocolate for dark or milk chocolate for a different flavor profile.
Use quick oats for a softer texture.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days if you prefer firmer cookies.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
To reheat, warm cookies in the microwave for 8-10 seconds.

FAQs

Can I use fresh cranberries instead of dried?
Dried cranberries are recommended for the best texture and sweetness balance, but fresh ones can be used with extra sugar and longer baking time.

Are these cookies very sweet?
They are moderately sweet, balanced by the tartness of cranberries and richness of white chocolate.

Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours or freeze for up to 2 months.

Can I make them gluten-free?
Yes, substitute the flour with a 1:1 gluten-free blend and ensure oats are certified gluten-free.

Why are my cookies too flat?
Make sure the butter isn’t too soft or melted, and chill the dough if needed before baking.

Can I double the recipe?
Absolutely, just ensure you bake in batches for even results.

Are these cookies suitable for kids?
Yes, they’re kid-friendly in flavor and texture.

What type of oats should I use?
Old-fashioned rolled oats provide the best chew and structure.

Do I need to chill the dough?
Not required, but chilling for 30 minutes can help control spreading.

Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can work in a pinch.

Conclusion

White Chocolate Oatmeal Cranberry Cookies are a cozy, flavorful treat that bring together chewy oats, creamy chocolate, and tangy cranberries in every bite. Whether for the holidays or a simple snack, these cookies are sure to please and become a repeat favorite in your kitchen.

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