White Chocolate Cranberry Oatmeal Cookies
Soft and chewy cranberry oatmeal cookies loaded with white chocolate chips and dried cranberries. A big-batch holiday favorite with freezer-friendly dough.
Equipment
- Cookie Scoop Great for making uniform cookies. Scoops and releases dough easily!
- Silicone Baking Mat This OXO silicone baking mat is fantastic for cookie baking. Cookies bake evenly and slide off with ease.
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
Ingredients
- 1 cup butter salted, softened to room temperature (if using unsalted, use 1 tsp salt)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups oatmeal quick cook or old fashioned
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, cream the butter, brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs and vanilla.
- In another bowl, combine the oats, flour, baking soda and salt. Gradually add to the butter mixture, folding in the last of it by hand. The dough will be thick.
- Fold in the white chocolate chips and dried cranberries.
- Cover and chill the dough for 30 minutes (recommended for thicker cookies).
- Scoop the dough with a medium cookie scoop onto the prepared sheets, about 2 inches apart (about 12 per sheet).
- Bake for 9–12 minutes, until the edges are golden and the centers look slightly underdone. Cool on the pan for 3–5 minutes, then transfer to a cooling rack.
Notes
- Measure flour and oats with dry measuring cups, spooned in and leveled.
- Ovens vary. Check at 9 minutes for chewier cookies.
- To freeze: scoop dough balls, freeze on a sheet for 1 hour, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.
- Gluten-free: use a 1:1 GF flour blend and certified GF oats.
Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 114mgPotassium: 48mgFiber: 1gSugar: 13gVitamin A: 172IUVitamin C: 0.03mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!