White Chocolate Cranberry Oatmeal Cookies
User Reviews
5
White Chocolate Cranberry Oatmeal Cookies
Description
The recipe starts by pulsing rolled oats briefly to lightly break them down while retaining texture. The wet ingredients include softened butter and sugars beaten until fluffy, then eggs and vanilla are added. Dry ingredients—flour, cornstarch, baking soda, salt, and cinnamon—are whisked together and mixed into the wet base. Ingredients are combined thoroughly, ensuring even distribution of oats, white chocolate chips, and dried cranberries.
The dough is chilled for 30 minutes to firm up, helping the cookies bake thicker with defined edges. Baking at 375°F for 10–12 minutes yields cookies with golden edges and tender centers. The balance of oats and white chocolate adds chewiness and sweetness, while dried cranberries introduce a bright tang. Cinnamon subtly enhances the flavor.
These cookies make a satisfying treat suitable for snacking or dessert, with a texture that is soft inside and slightly crisp on the outside.
Ingredients
- 2 ½ cups rolled oats measure before processing in food processor, old fashioned
- 1 cup butter softened to room temperature
- 1 cup light brown sugar tightly packed
- ¼ cup sugar
- 2 egg large
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cup white chocolate chips premium
- 1 ¼ cup dried cranberries or Craisins
Instructions
- Place your oats in a food processor and pulse about 5-10 seconds. Set aside.
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. Add white chocolate chips and cranberries and stir well.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F for 10-12 minutes or until edges are lightly golden brown (centers may still seem slightly underbaked, they'll finish cooking as they cool on the cookie sheet)
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 186kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 162mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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