White Chocolate Oatmeal Cranberry Cookies Recipe

Name: White Chocolate Oatmeal Cranberry Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 28 cookies
Ingredients: 1 ¾ cups all-purpose flour; ½ teaspoon cinnamon; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 Tablespoon cornstarch; 1 cup unsalted butter; 1 ½ cups packed dark brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups old-fashioned rolled oats; 1 ¼ cups dried cranberries; 1 ¼ cups white chocolate morsels

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
1 hr 22 mins
Servings
28 cookies
Calories
227 kcal
Course
Baked Goods
Cuisine
American

White Chocolate Oatmeal Cranberry Cookies Recipe

Nicole Henderson

Report

These White Chocolate Cranberry Oatmeal Cookies are chewy, sweet and so easy to make. Thick oatmeal cookies sweetened with brown sugar and packed with cranberries and white chocolate!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 ¾ cups all-purpose flour
½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 Tablespoon cornstarch
1 cup unsalted butter melted and slightly cooled
1 ½ cups packed dark brown sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 ¼ cups dried cranberries divided
1 ¼ cups white chocolate morsels divided

Add to Shopping List

Instructions

In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in 1 cups of the dried cranberries and 1 cup of the white chocolate chips, reserving ¼ cup of each for the tops of the cookies.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 2-3 dried cranberries and 2-3 white chocolate chips into the tops of the cookie.
Bake for 10-12 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.

Notes

STORAGE: Store cookies in an airtight container, at room temperature for up to a week. Freeze baked cookies for up to 3 months.
FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
Pressing the white chocolate chips and cranberries on top after baking helps the cookies look enticing. This is totally optional. If you skip this step, add all the cranberries and morsels to the cookie dough instead.
Oats. Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.

Nutrition Information

Show Details

Serving 1cookie Calories 227kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Cholesterol 32mg (11%) Sodium 137mg (6%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 28cookies

Amount Per Serving

Calories 227 kcal

% Daily Value*

Serving	1cookie
Calories	227kcal	11%
Carbohydrates	32g	11%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Cholesterol	32mg	11%
Sodium	137mg	6%
Fiber	2g	8%
Sugar	19g	38%