White Chocolate Cranberry Oatmeal Cookies

Cranberry white chocolate cookie on a wire rack.

5 from 1 vote

White Chocolate Cranberry Oatmeal Cookies

These delicious white chocolate cranberry oatmeal cookies are soft and chewy. They are perfect for the holiday season!

Prep Time10

Cook Time10

Total Time20

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 169kcal

Author: Meymi

Ingredients

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

Instructions

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.

Notes

*I melt the butter halfway in a small pan over medium heat, then I remove from the heat and stir until it is all melted. This way the butter cools fast.

How to Store: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

How to Make Ahead: 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.

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