Description
White Chocolate Cranberry Oatmeal Cookies are thick, chewy, and filled with sweet-tart cranberries and creamy white chocolate. A perfect bake for the holidays or any cookie craving!
Ingredients
2 ½ cups (200 g) old‑fashioned rolled oats (measure before processing in food processor)
1 cup (216 g) butter, softened to room temperature
1 cup (200 g) light brown sugar, tightly packed
¼ cup (50 g) granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1¾ cups (218 g) all‑purpose flour
1 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
1¼ cups (212 g) premium white chocolate chips
1¼ cups (200 g) dried cranberries or Craisins
Instructions
- Place your oats in a food processor and pulse about 5‑10 seconds until the oats are broken up a bit (not powdery, but finer than whole oats). Set aside.
- In the bowl of a stand mixer (or with an electric hand‑beater), beat the softened butter for about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, pausing to scrape down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beating until each is fully incorporated. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add the flour mixture into the butter/sugar/egg mixture until completely combined, scraping the bowl as needed.
- Gradually stir in the processed oats until evenly distributed. Then fold in the white chocolate chips and dried cranberries until well mixed.
- Chill the dough in the refrigerator for about 30 minutes (this helps the cookies keep their shape and improves texture).
- Preheat your oven to 375 °F (190 °C) and line cookie sheets with parchment paper.
- Drop cookie dough by rounded 2‑Tablespoon‑sized balls onto the parchment‑lined sheets, spacing at least 2 inches apart.
- Bake for about 10‑12 minutes or until the edges are lightly golden brown (the centers may still look slightly under‑baked— they’ll finish cooking as they cool on the sheet).
- Allow the cookies to cool completely on the cookie sheet before serving and enjoying.
Notes
Chill the dough for thicker cookies
Use old-fashioned oats, not quick oats
Do not overbake—cookies will continue to set while cooling
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 186 kcal
- Sugar: 13 g
- Carbohydrates: 24 g
- Protein: 3 g