Easy soft and chewy Cranberry White Chocolate Oatmeal Cookies! These come together in one bowl with no chill time required. They are hearty and simple oatmeal cookies with sweet white chocolate and dried cranberries in every bite.
These bakery-style oatmeal cookies come with a festive seasonal twist! The dried cranberries add a bright pop of color and make these cookies perfect for holiday baking, dessert platters, or simple everyday snacking.
The combination of tart cranberries and sweet white chocolate is absolutely irresistible. I’m personally adding these to my Christmas cookie boxes this year and I hope you do too - they make for the perfect homemade gift for friends and family!
These cookies come together in under 30 minutes with no chill time required. They are the best Cranberry White Chocolate Oatmeal Cookies, so let's get to baking!
Step by step instructions
Here is how to make and bake these Cranberry White Chocolate Oatmeal Cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Mix dry ingredients. In a medium-sized bowl, add in flour, rolled oats, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.
Step 2 - Whisk butter and sugars. In a large bowl, add in the melted and slightly cooled unsalted butter, white sugar, and brown sugar. Whisk together until well combined and smooth.
Step 3 - Add in eggs and vanilla. Add the egg, yolk, and vanilla. Continue whisking until combined, scraping the bowl as needed.
Step 4 - Combine. Add the dry and wet ingredients together. With a spatula, gently fold just until a soft cookie dough forms. Do not over-mix!
Step 5 - Mix add-ins. Add the white chocolate and dried cranberries and mix a few times just until well distributed, do not over-mix!
Step 6 - Scoop and bake. Scoop 6 cookies per tray, spacing them evenly apart from one another. Bake for 15-18 minutes, or until the edges are a golden brown and the middles are still slightly puffy.
Allow to cool for a few minutes before transfering to a cooling tray, and enjoy!
FAQ
How do I store these cookies?
Keep them on the counter for up to 3 days, or in the refrigerator for up to 1 week!
Can I make these ahead of time?
Yes. Make the dough, roll into balls, and place in the fridge for up to 48 hours before baking, or freeze them in a freezer-safe Ziplock bag for up to 2 months.
When ready to bake, bake straight from being chilled/frozen. They may take a few extra minutes to bake.
Can I use fresh cranberries?
I have tried with fresh, cut up cranberries, and I find the juice affects the chewy oatmeal texture. I recommend using dried!
Do I have to soak the cranberries before using?
No.
Can I add nuts?
Yes! Chopped walnuts or pecans would be so good in these! You can also substitute the white chocolate for any other kind of chocolate or omit it completely.
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Cranberry White Chocolate Oatmeal Cookies
Ingredients
- 3/4 cups unsalted butter melted and slightly cooled
- 1/3 cup dark brown sugar
- 1/2 cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour 190g
- 1 3/4 cups rolled oats
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp cornstarch
- 3/4 cups dried cranberries plus more for topping
- 1/2 cup white chocolate chips plus more for topping
Instructions
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper. Melt the butter and as it cools prep the rest of the ingredients.3/4 cups unsalted butter
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 3/4 cups rolled oats, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt, 1 tsp cornstarch
- In another bowl, add the melted and slightly cooled butter, brown sugar, and white sugar. Whisk for 2-3 minutes until well combined.1/3 cup dark brown sugar, 1/2 cup white sugar, 3/4 cups unsalted butter
- Add in the egg, egg yolk, and vanilla. Continue whisking until combined, scraping the bowl as needed.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Mix in the dry ingredients gently with a spatula just until a soft cookie dough forms. Do not over-mix!
- Add in the dried cranberries and white chocolate. Mix in a few times, evenly distributing the add-ins amongst the cookie dough.3/4 cups dried cranberries, 1/2 cup white chocolate chips
- Scoop 6 cookies at a time per tray, spacing them evenly from one another. Add extra chocolate and dried cranberries on top (optional).
- Bake for 15-18 minutes, or until the edges are a golden brown and the middles are still slightly puffy. Allow to cool, and enjoy!
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