White Chocolate Cranberry Oatmeal Cookies

A stack of four oatmeal white chocolate and cranberry cookies.

White Chocolate Cranberry Oatmeal Cookies

These White Chocolate Cranberry Oatmeal Cookies are the best chewy cookies, loaded with cozy flavors. The creamy white chocolate pairs so nicely with the tart dried cranberries, and hearty oats. And it all comes together in a beautiful cookie that is packed with flavor and is perfect for the holidays!

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Course: Dessert

Cuisine: American

Keyword: Cookies, cranberry, oatmeal cookies, White Chocolate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 214kcal

Ingredients

1 cup Unsalted Butter (room temperature)
1 cup Brown Sugar
1/2 cup Granulated Sugar
2 large Eggs
2 tsp Vanilla Extract
2 1/2 cups Old Fashioned Oats
1 1/2 cups All Purpose Flour
1 tsp baking soda
1/2 tsp Ground Cinnamon
1/2 tsp salt
1 1/2 cups Dried Cranberries
1 cup White Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes. 1 cup Unsalted Butter, 1 cup Brown Sugar, 1/2 cup Granulated Sugar
Add in the eggs, and vanilla extract and mix them together until just combined. 2 large Eggs, 2 tsp Vanilla Extract
Add the oats, flour, baking soda, cinnamon, and salt to a medium bowl, and whisk them together. 2 1/2 cups Old Fashioned Oats, 1 1/2 cups All Purpose Flour, 1 tsp baking soda , 1/2 tsp Ground Cinnamon , 1/2 tsp salt
Slowly add the dry ingredients to the wet ingredients, and and stir them together until just combined.
Add the cranberries, and white chocolate chips and slowly fold them into the mixture with a rubber spatula. 1 1/2 cups Dried Cranberries, 1 cup White Chocolate Chips
Scoop the dough into 2 TBS sized portions and roll into balls. Place them 2 to 3 inches apart on the prepared baking pan.
Bake the cookies for 8 to 11 minutes, or until the edges are golden and the centers look almost set.
Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.

Notes

Measure the flour carefully by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
Don’t Over mix the dough when adding the dry ingredients. Mix only until the ingredients are combined to avoid cookies that are tough.
Don't Overbake the Cookies: The cookies will barely look set, and may look a little underbaked in the centers but they will keep cooking and firm up out of the oven.

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