These Cranberry White Chocolate Chip Oatmeal Cookies are soft, chewy, and have the wonderful flavor of cranberries.
It’s not only the perfect cookie for the Christmas and holiday season but for any time of year when you’re craving a truly chewy and delicious oatmeal cookie.
Cranberry White Chocolate Chip Oatmeal Cookies
This recipe creates a very soft and chewy cookie. The trick to making these cookies chewy is to only use old-fashioned oats. If you use quick oats your cookies will come out flat and not chewy at all. They cook faster so the cookies will be quite hard.
Related: Snickerdoodle Cookies
Ingredients in Cranberry White Chocolate Chip Oatmeal Cookies
- unsalted butter, softened
- dark brown sugar
- vanilla extract
- baking soda
- all-purpose flour
- old fashioned oats, not quick oats
- white chocolate chips
- dried cranberry bits
How to Make Cranberry White Chocolate Chip Oatmeal Cookies
Preheat the oven – Preheat oven to 350° and line cookie sheets with parchment paper.
Combine the wet ingredients – In a large bowl, cream butter, and brown sugar together. Add eggs and vanilla. Mix until combined.
Combine the dry ingredients – Combine the all-purpose flour with the salt and baking soda. Stir in old-fashioned oats.
Add the chocolate chips and cranberries – Once the mixture is combined, stir in white chocolate chips and dried cranberries.
Chill – Cover the mixing bowl and refrigerate for about 25 minutes.
Scoop the cookie dough – Using a #40 cookie scoop, place the cookies 2 inches apart on the cookie sheet.
Bake – Bake for 12-14 minutes.
Cool – Let cookies cool completely so they don’t crumble.
If you want these cookies to be picture-perfect to give as gifts or to serve to guests, chill your dough for about 25 minutes before baking. The cookie temperature will go down and it will prevent the cookies from spreading in the oven.
To get my cookies all the same size, I use my cookie scoop to drop the cookies on my silicone mats. I use silicone mats or parchment paper on my cookie sheets because they’re perfect to get an even bake on your cookies.
It also makes clean-up a breeze! If you find that your cookie is too rounded once they are done, simply press the tops of the cookies with the back of a spoon to slightly flatten them.
TIP: Top the cookies off with additional white chocolate chips and cranberry bits to make them extra pretty.
Easy Christmas Cookies
These cookies are great to give out during the Fall and Winter seasons. I’ve given them out as Christmas gifts at school and they were everyone’s favorite cookies!
The warm and flavorful spices that you would expect to taste during the Christmas season are in this cookie!
Adding cranberries and white chocolate chips to these oatmeal cookies enhances the flavor of the classic oatmeal cookie. Plus, every bite of these oatmeal cookies is chewy!
- 1 cup butter, softened
- 1 cup dark brown sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3 cups old fashioned oats, not quick oats
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dried cranberry bits
- Preheat oven to 350° and line cookie sheets with parchment paper.
- In a large bowl, cream butter and brown sugar together. Add eggs and vanilla. Mix until combined.
- Combine the all-purpose flour with the salt and baking soda. Stir in old-fashioned oats.
- Once the mixture is combined, stir in white chocolate chips and dried cranberries.
- Cover the mixing bowl and refrigerate for about 25 minutes.
- Using a #40 cookie scoop, place the cookies 2 inches apart on the cookie sheet.
- Bake for 12-14 minutes.
- Let cookies cool completely so they don't crumble.
The dough can be frozen for 3 months.
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Serving Size:1 cookie
Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 224mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 4g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.