White Chocolate Oatmeal Cranberry Cookies Recipe

Introduction

These White Chocolate Oatmeal Cranberry Cookies are a perfect balance of sweet and tart with a delightful chewy texture. They combine creamy white chocolate, chewy oats, and tangy dried cranberries for a treat that’s great 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 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 all-purpose 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 dough onto the prepared baking sheets, spacing them evenly.
8. Step 8: Bake for 10-12 minutes, or until the edges are golden brown.
9. Step 9: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For extra flavor, toast the oats lightly before adding them to the dough.
• Substitute dried cherries or raisins for cranberries for a different fruity note.
• Use white chocolate chunks instead of chips for a more rustic texture.
• If you prefer a softer cookie, reduce the baking time by a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature. To refresh, warm briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats can be used, but rolled oats provide a better chewy texture and hold up better during baking.

What can I substitute for white chocolate chips?

You can substitute white chocolate chunks, milk chocolate chips, or even chopped nuts for a different taste and texture.

White Chocolate Oatmeal Cranberry Cookies Recipe

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★★★★★

4.7 from 65 reviews

Delightfully chewy and flavorful White Chocolate Oatmeal Cranberry Cookies that combine the sweetness of white chocolate, the tartness of dried cranberries, and the wholesome texture of rolled oats in every bite. Perfect for a cozy snack or sharing during holidays and special occasions.

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

Ingredients

Scale 1x2x3x

Cookie Dough 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. Preheat Oven: 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, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for tender cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to fully combine them into the mixture, then stir in the vanilla extract for added flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices throughout the dough.
5. Mix Dry into Wet: Gradually add the dry ingredient mixture to the butter and sugar mixture, stirring until just combined to avoid overmixing which can make cookies tough.
6. Add Oats, Cranberries, and Chocolate: Stir in the rolled oats, dried cranberries, and white chocolate chips evenly throughout the dough to ensure every cookie has a balanced amount of chewy and sweet bites.
7. Form Cookies: Drop spoonfuls of dough onto the prepared baking sheets spaced adequately apart to allow spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating the cookies are cooked through.
9. Cool: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely, which helps prevent breakage.

Notes

• Make sure the butter is softened but not melted for best creaming results.
• Do not overmix the dough after adding flour to keep cookies tender.
• For chewier cookies, you can slightly underbake them by a minute or two.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze the baked cookies in a sealed container for longer storage.
• Substitute dried cranberries with raisins or dried cherries if preferred.

Keywords: White chocolate cookies, oatmeal cookies, cranberry cookies, chewy cookies, holiday cookies, dessert recipes