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5.0 from 6 votes

Cranberry Oatmeal Cookies Dipped in White Chocolate

Soft and chewy Cranberry Oatmeal Cookies with crunchy pecan pieces dipped in white chocolate are the absolute best oatmeal cookies. These chewy homemade oatmeal cookies are great to make during the holidays and year round!

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 30 cookies
Calories: 210 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter room temperature
  • ¾ cup packed dark brown sugar
  • ½ cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ uncooked quick cook oats
  • 1 ½ cup dried cranberries
  • ½ cup pecan pieces
  • 12 ounces white chocolate like Lindt, Ghirardelli or Scharffenberger
  • About ¾ cups crushed pecans to decorate the cookies optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or a silicone baking mat.
  2. In a medium bowl, stir in the flour, baking soda, baking powder, salt and cinnamon. Mix to combine.
  3. In an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Stir in the egg and vanilla extract and mix until well combined.
  5. Add the dry ingredients and mix just until the cookie dough comes together, and the ingredients are well combined.
  6. Add the oats, cranberries and pecan pieces and stir with a spatula or wooden spoon until all the ingredients are evenly distributed.
  7. With a small ice cream scoop or with 2 spoons, scoop round balls of dough onto the prepared cookie sheets. Each ball of dough should be about 1 large tablespoon in size.
  8. Bake the cookies for 8 to 9 minutes. The cookies may look a little undercooked in the center, but they will continue to firm up as they cool. Do not over bake.
  9. When the baking is done, remove the cookies from the oven and allow the cookies to sit on the baking sheets for about 2 minutes, then remove them to a cooling rack.
  10. Line a sheet pan with parchment paper.
  11. Once the cookies are completely cool, cut the chocolate into small pieces and melt in a small bowl.
  12. Dip only half of each cookie, one at a time, into the chocolate and gently shake to remove excess chocolate.
  13. Set the cookies on parchment paper to dry and sprinkle with crushed pecans, if desired.
  14. Store cookies in an airtight container at room temperature. Cookies are best for 2-3 days.

Nutrition Information

Calories 210kcal (11%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 24mg (8%) Sodium 90mg (4%) Potassium 68mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 200IU (4%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 210

% Daily Value*

Calories 210kcal 11%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 90mg 4%
Potassium 68mg 1%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 200IU 4%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.