White Chocolate Cranberry Oatmeal Cookie Recipe
Soft, chewy, and festive, these White Chocolate Cranberry Oatmeal Cookies are a holiday favorite perfect for cookie exchanges and Christmas baking.
Equipment
- Mixing Bowl
- Hand or Stand Mixer
- Measuring Cups and Spoons
- Parchment Paper
- Baking Sheet
- Cooling Rack
Ingredients
- ½ cup plus 6 tablespoons unsalted butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cup unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups quick oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy.
- Add eggs and vanilla, mixing well.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in oats, cranberries, and white chocolate chips. You may need to mix by hand to ensure everything is evenly incorporated.
- Drop 1-inch balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the tops are slightly golden.
- Let the cookies rest on the baking sheet for 1 minute before transferring them to a cooling rack.
- Serve warm or store in an airtight container for up to a week.
Notes
- These cookies are a great option for cookie exchanges and holiday gifting. Package them in festive bags or tins for an extra-special touch.
- For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the dough.
- If you prefer a softer cookie, underbake slightly and let them finish setting on the baking sheet.