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4.96 from 23 votes

White Chocolate Cranberry Oatmeal Cookies

Easy soft and chewy oatmeal cookies packed with white chocolate chips and dried cranberries. These White Chocolate Cranberry Oatmeal Cookies are a perfect treat for the holidays!
Course Dessert
Cuisine American
Keyword white chocolate cranberry oatmeal cookies
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 24 cookies
Author Danielle

Ingredients

  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (150 grams) old-fashioned rolled oats
  • 3/4 cup (105 grams) sweetened dried cranberries
  • 3/4 cup (140 grams) white chocolate chips

Instructions

  • 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.

Notes

Store cookies in an airtight container at room temperature for up to five days.
Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.