Cranberry White Chocolate Oatmeal Cookies
These Cranberry White Chocolate Oatmeal Cookies are bursting with sweet white chocolate chips and tart dried cranberries wrapped around an oatmeal cookie dough. Chewy, colorful and festive, it’s a classic cookie recipe for all of your holiday cookie platters – make ahead and freezer friendly!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter*, room temperature
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups old-fashioned rolled oats
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350ºF; line a large baking sheet with parchment paper and set side.
- Mix wet ingredients: In large bowl of stand mixer using paddle attachment (or using hand mixer) cream together butter and sugar on high speed for about 1-2 minutes – mixture should be light and fluffy. Add in egg and vanilla, beating on medium speed until mixture is smooth.
- Add dry ingredients: Add in rolled oats, flour, cinnamon, baking soda and salt. Mix on low speed until almost combined, then fold in cranberries and chocolate chips. Dough will be fairly thick and a little sticky.
- Scoop dough: Using medium cookie scoop (I used #30), scoop dough (I press/flatten into cookie scoop) and place on prepared baking sheet. Make sure to leave some room for cookies to spread, about 3″ apart. I like to space in rows of 3, alternating with rows of 2 (see photos above).
- Bake cookies for 9-12 minutes. The middles may seem slightly soft but they will set upon cooling on baking sheet. Make sure to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
Notes
STORAGE – Cookies will keep in airtight container at room temperature for about 1 week (if they last that long).
FREEZE – Baked cookies can be frozen for up to 3 months. Thaw to room temperature.
FREEZE COOKIE DOUGH:
- Prepare the cookie dough as instructed, then place the unbaked cookie dough balls on a parchment-lined cookie sheet small enough to fit in your freezer.
- Freeze the dough for 1 hour, then transfer to a plastic freezer storage bag. Label, date and freeze for up to 3 months.
- When ready, bake the cookies as instructed (no need to thaw!), adding 1-2 minutes to the baking time.
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