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White Chocolate Cranberry Oatmeal Cookies Recipe

White Chocolate Cranberry Oatmeal Cookies

Soft, chewy oatmeal cookies filled with dried sweetened cranberries and white chocolate chips. They are buttery, warmly spiced, and easy to prepare for a generous batch of homemade cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (213 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 tablespoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
Mix-Ins
  • 3 cups (240 g) Old-fashioned rolled oats
  • 1 cup (about 150 g) Dried sweetened cranberries
  • 1 cup (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 for 2 to 3 minutes, until light and creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Whisk the flour, baking soda, salt, and cinnamon in a separate bowl. Gradually add this mixture to the butter mixture, mixing only until combined.
  5. Stir in the rolled oats, dried cranberries, and white chocolate by hand.
  6. Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between portions.
  7. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Do not overbake; the centers should look slightly underdone when removed from the oven and will firm as they cool. If the dough spreads too much, chill it for 30 to 60 minutes. Use old-fashioned rolled oats for the chewiest texture. Reserve a few cranberries and white chocolate pieces to press onto the warm cookie tops after baking.