These white chocolate cranberry oatmeal cookies are deliciously soft and chewy! They are so easy to make! It takes almost 20 minutes from start to finish to make these cookies. No mixer needed!
Today I share my cranberry and white chocolate oatmeal cookies that are perfect for the holiday season.
These delicious cookies are soft and chewy. I adapted this recipe from my walnut chocolate chip oatmeal cookies.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-All purpose flour. It provides structure.
- Baking soda-It reacts with brown sugar, let the cookies rise.
- Salt-I usually give salt as an optional ingredient but as there are white chocolate and dried cranberries, I suggest you use it to balance the sweetness.
- Brown Sugar-I use light brown sugar to make these cookies chewy. If you don’t have brown sugar you can easily make your homemade brown sugar with granulated sugar and molasses.
- Granulated sugar-A little granulated sugar helps cookies to spread.
- Butter-I use melted butter.
- Egg-It provides structure.
- Vanilla– I use pure vanilla extract.
- Oatmeal-I use old fashioned rolled oats.
- Chocolate-I use white chocolate chips. You can use chocolate chunks if you like.
- Cranberries-I use dried cranberries.
STEP BY STEP INSTRUCTIONS
First I place the flour, cornstarch, baking soda and salt in a medium bowl and stir with a whisk. I set aside the bowl.
Then, I put the brown sugar, granulated sugar and melted butter in a large bowl and stir with a whisk.
Next, I add the egg and stir. I mix in the vanilla extract.
Then I add the flour mixture and stir with a whisk. You can use a spoon or spatula if you like.
Once combined I add the rolled oats and stir with a spatula.
Finally, I add the white chocolate chips and dried cranberries and combine with a spatula.
I make 2 tablespoon big (38 grams) balls out of the dough and place on a parchment paper lined baking sheet. The dough will be sticky. I use a spoon and my fingers to give a proper shape. If you like you can keep the dough in the fridge for 15 minutes and then make the dough balls.
I bake the cookies for 10 minutes or until the cookies look golden brown at the edges but slightly set at the top.
These cookies will be too soft to handle once baked but they’ll set as you keep them on the baking sheet for 20 minutes.
The cookies may not be all perfectly rounded when you remove them from the oven. While they are still hot, you can give them a round shape with the back of teaspoon as I do in my walnut chocolate chip oatmeal cookies.
I let the cookies completely cool on a wire rack.
You can keep these cranberry white chocolate cookies in an airtight container for up to a week at room temperature and for up to 2 months in the freezer. You can thaw overnight in the fridge.
You can chill the cookie dough or dough balls in the fridge for up to 2 days or in the freezer for up to 2 months. The chilled dough balls won’t spread a lot once baked. You can either let the dough come to room temperature before baking or you can slightly press the cookie balls before placing them in the freezer.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Other Cranberry Recipes You May Enjoy!
White Chocolate Cranberry Oatmeal Cookies
- 105 grams (¾ cup) all-purpose flour, dip and sweep
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- 115 grams (½ cup) unsalted butter,* melted
- 110 grams (½ cup packed) light brown sugar
- 30 grams (2 tablespoons) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 130 grams (½ cup and ⅓ cup) old fashioned rolled oats
- 90 grams (½ cup) chocolate chips
- 90 grams (⅔ cup) dried cranberries
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside. (The dough is sticky, if you prefer, you can keep the dough in the fridge for 15 minutes to make easy cookie dough balls and preheat the oven when the dough is in the fridge.)
- Place the flour, cornstarch, baking soda and salt if using in a medium bowl and stir with a whisk. Set aside.
- Put the brown sugar, granulated sugar and butter in a large bowl and stir with a whisk.
- Stir in the egg and mix until combined. Mix in the vanilla.
- Add in the flour mixture and stir with a whisk. If you like you can continue with a spoon/spatula.
- Add the oatmeal and combine with a spoon/spatula.
- Stir in the white chocolate and dried cranberries evenly.
- Roll the dough into 2 tablespoon-big (38 grams) balls, and place them on the baking sheet 2.5 inches (6.5 cm) apart from each other.
- Bake for almost 10 minutes or until the cookies are slightly set at top and golden brown at the edges. These cookies will be too soft to handle when you remove them from the oven but they’ll be firm as they cool on the baking sheet for 20 minutes. All the cookies may not be all perfectly round. When you remove the cookies from the oven, give a round shape with a back of a spoon from the sides. Place on a wire rack to let them completely cool.