Description
Cranberry White Chocolate Oatmeal Cookies are a delightful mix of chewy oats, tangy dried cranberries, and creamy white chocolate. They’re quick to make, perfect for holidays or everyday treats, and offer a beautiful balance of flavors and textures. With just 30 minutes from start to finish, these cookies are a must-bake for anyone who loves a sweet, slightly tart, and chewy dessert.
Ingredients
Scale
1 cup (230g) unsalted butter, softened
¾ cup (150g) brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
1½ tsp vanilla extract
1¾ cups (220g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3 cups (240g) old-fashioned rolled oats
1 cup (130g) dried cranberries
1 cup (170g) white chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars in a large mixing bowl until light and fluffy.
- Add eggs and vanilla; beat until fully combined.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Stir in oats, cranberries, and white chocolate until evenly distributed.
- Scoop dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake 10–12 minutes until edges are golden and centers are just set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for 30 minutes before baking if you prefer thicker, chewier cookies.
- For a gourmet touch, use chopped high-quality white chocolate instead of chips.
- To toast nuts (if adding), bake them at 350°F (175°C) for 5–7 minutes before mixing into the dough.
- You can substitute half the cranberries with raisins, dried cherries, or chopped dried apricots for variety.
- Store cookies in an airtight container at room temperature for up to 7 days or freeze for up to 3 months.
- For gluten-free cookies, use certified gluten-free oats and a gluten-free flour blend.
Nutrition
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg