Soft and chewy oatmeal cookies packed with white chocolate chips and dried cranberries. The perfect holiday treat!
The past few weeks I’ve been working on some holiday recipes and I can’t wait to share them with you! First up are these white chocolate cranberry oatmeal cookies. Oh my.
I’ve never even really been a huge fan of cranberries, which is probably not such a great thing to admit this time of year. But when it comes to these cookies? Well, that’s an entirely different story. I can guarantee even those who don’t like cranberries would quickly change their minds after trying these cookies.
The base of these cookies are very similar to my apple oatmeal cookies. You’ll start by whisking together a few dry ingredients, all-purpose flour, baking soda, cinnamon, and a little salt. Then you’ll cream together 1 stick of butter, brown sugar, and some granulated sugar. Then comes the egg and vanilla.
Once those are all combined, you’ll toss in the flour mixture and then slowly mix in the old-fashioned rolled oats, dried cranberries, and white chocolate chips.
Once you’re finished mixing up the cookie dough, you’ll want to cover it and refrigerate it for about 30 minutes. Why? I almost always chill my cookie dough because it prevents the cookies from spreading too much and creates a thicker cookie.
You’ll bake the cookies for 10-13 minutes. They make look slightly underdone, but that is exactly what you want if you’re looking for incredibly soft cookies. Once they’ve cooled for about 10 minutes on the baking sheet, they’re ready to be transferred to a wire to finish cooling.
Or to just eat, because does anyone really wait for a cookie to completely cool first?
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened to room temperature
- ½ cup (100 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups (150 grams) old-fashioned rolled oats
- ¾ cup (105 grams) sweetened dried cranberries
- ¾ cup (140 grams) white chocolate chips
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
- Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
Be sure to try my Apple Oatmeal Cookies next!