Indulge in the perfect balance of sweet and tart with these delicious white chocolate cranberry oatmeal cookies. This easy recipe is perfect for holiday baking or anytime cravings strike!
These white chocolate cranberry oatmeal cookies are absolutely delicious, chewy and you will find yourself going back for more. I based this recipe on my oatmeal chocolate chip cookies that we make on repeat all year long.
These cookies would be great on a Christmas Cookie plate with my hot chocolate cookies, almond roca, and M&M Christmas Cookies.
Let's get to the recipe
Ingredients Needed
- Unsalted Butter. The butter should be at room temperature os that it can properly cream with the sugars.
- Brown Sugar. Brown sugar has more moisture than white sugar so it helps the cookies have a moist, chewy interior.
- Granulated Sugar. The granulated sugar not only sweetens the cookies but also helps them spread while baking.
- Large Egg. You'll need one whole egg and one additional egg yolk, the additional egg yolk helps the cookies be nice and chewy. Eggs should be at room temperature so they can easily combine into the sugar and butter mixture.
- Vanilla Extract. Vanilla gives a base flavor profile to the cookie dough.
- All Purpose Flour. Make sure you measure your flour properly, too much or too little can drastically alter the cookies! I suggest a scale to weigh it.
- Salt. Salt enhances all of the other ingredients flavor profiles.
- Baking Soda. This chemical leavening agent is activated by the brown sugar and helps the cookies rise and spread while baking.
- Cornstarch. The cornstarch tenderizes the dough for a soft baked cookie.
- Rolled Oats. Old-fashioned rolled oats have more chew and are thicker than quick cooking oats. In a pinch you can use quick oats but its not my preference.
- White Chocolate Chips. You can also use a white chocolate bar chopped into chunks for the cookies.
- Dried Cranberries. The cranberries give a chew and tartness to the cookies!
If you want a warmer flavored cookie you could try adding ½ a teaspoon of ground cinnamon to the dry ingredients. Adding some pecans or walnuts would be great too, I would start with ½ a cup.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the butter, brown sugar, and granulated mix and beat for 1 minute you want it to be light and fluff.
Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
Slowly add flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips and dried cranberries. Place dough covered in the fridge for 30 minutes to an hour.
Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to wire cooling rack. Store leftover cookies in an airtight container for 5 days.
Tips for Success
- Use room temperature ingredients.
- Use a scale to weigh your ingredients for the most accuracy.
- Don't over mix the cookie dough.
- Don't skip chilling the cookie dough.
- Use a cookie dough scoop to try and get accurate sized dough balls.
- Let the cookies cool on the pan for a few minutes then transfer to a wire rack so they stop cooking and cool.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
White Chocolate Cranberry Oatmeal Cookies
Indulge in the perfect balance of sweet and tart with these delicious white chocolate cranberry oatmeal cookies. This easy recipe is perfect for holiday baking or anytime cravings strike!
- Total Time: 52 Minutes
- Yield: 12-16 Cookies 1x
Ingredients
- 4oz (½ Cup) Unsalted Butter, at room temperature
- 150 grams (¾ Cup) Brown Sugar
- 50 grams (¼ Cup) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 156 gram ( 1 ¼ Cup) All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 2 Teaspoons Cornstarch
- 100 grams (1 Cup) Rolled Oats
- 170 grams (1 Cup) White Chocolate Chips
- 83 grams (¾ Cup) Dried Cranberries
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the butter, brown sugar, and granulated mix and beat for 1 minute you want it to be light and fluff. Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
- In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
- Slowly add flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips and dried cranberries. Place dough covered in the fridge for 30 minutes to an hour.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
- Prep Time: 10 Minutes
- Chil Time: 30 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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