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Cranberry White Chocolate Chip Oatmeal Cookies Recipe

Cranberry White Chocolate Chip Oatmeal Cookies

Soft, chewy oatmeal cookies packed with dried cranberries and white chocolate chips. They are easy to prepare, festive enough for gifting, and best removed from the oven while the centers still look slightly soft.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2/3 cup (150 g) Butter, softened
  • 2/3 cup (133 g) Packed light brown sugar
  • 2/3 cup (133 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Mix-Ins
  • 3 cups (240 g) Quick-cooking or old-fashioned rolled oats
  • 1 cup (120 g) Dried cranberries
  • 2/3 to 1 cup (115-170 g) White chocolate chips or chopped white chocolate

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar until smooth and creamy.
  3. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  4. Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture and stir until just combined.
  5. Stir in the oats, dried cranberries, and white chocolate chips or chunks until the additions are evenly spread throughout the dough.
  6. Drop rounded tablespoons or approximately 1 1/2-tablespoon portions onto the prepared baking sheets, leaving about 2 inches between cookies. Chill the dough for 20 to 30 minutes first if it seems overly soft or spreads easily.
  7. Bake for 10 to 12 minutes, until the edges are lightly browned and the centers still look slightly soft.
  8. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Do not overbake; the centers should look slightly underdone when the cookies leave the oven because they firm as they cool. Use old-fashioned oats for a chewier, more textured bite, or add 1 teaspoon ground cinnamon for a warmer oatmeal-cookie flavor. Store fully cooled cookies in an airtight container.