Chewy Cranberry and White Chocolate Oatmeal Cookies

Cranberry and white chocolate oatmeal cookies offer a delightful mix of tangy, sweet, and chewy in every bite. These cookies are a perfect treat for any occasion, combining the tartness of dried cranberries with the creamy sweetness of white chocolate, all wrapped in a soft oatmeal cookie. They’re a popular choice for holiday baking but are equally enjoyable year-round. For more cookie recipes, explore our Oatmeal Raisin Cookies and White Chocolate Macadamia Nut Cookies.

This recipe for white chocolate cranberry oatmeal cookies is straightforward and rewarding. It features simple steps to create cookies that are both delicious and visually appealing. The recipe uses everyday ingredients like rolled oats, flour, and butter, and includes the delightful addition of cranberries and white chocolate. Whether you’re baking for a special occasion or just as a treat, these cookies are sure to be a hit with their perfect balance of flavors and textures.

I especially love to make these cookies during the holiday season. They make the perfect addition to any holiday cookie platter, offering a balance of sweet and tart flavors that’s perfect for festive gatherings. These delicious cookies are sure to be a hit at your holiday events, adding a touch of cheer to your dessert table!

Ingredient Notes

• Unsalted Butter (Room Temperature): Provides a creamy base for the cookie dough.
• Brown Sugar: Adds a rich, caramel-like sweetness.
• Eggs (Room Temperature): Binds the ingredients and adds moisture.
• Pure Vanilla Extract: Enhances the flavor of the cookies.
• All-Purpose Flour: Forms the structure of the cookies.
• Baking Soda: A leavening agent for a soft texture.
• Cinnamon: Adds a nice flavor to the cookies.
• Salt: Balances the sweetness.
• Rolled Oats: Gives the cookies their classic chewy texture.
• White Chocolate: Adds creamy, sweet notes.
• Dried Cranberries: Offers a tart contrast to the sweetness.

Step by Step Instructions

In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and packed brown sugar on medium speed. Aim for a light and fluffy texture, which should take about 5-8 minutes.

To the butter mixture, add the eggs one at a time along with the vanilla extract. Continue to beat until the mixture is well-combined and fluffy, about another 5 minutes. Ensuring the eggs are at room temperature helps them blend more easily.

In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt. Sifting these ingredients can prevent any lumps and ensure even distribution in the dough. Add the dry ingredients to the wet mixture in the stand mixer. Mix on low speed until just combined to avoid overworking the dough, which can lead to tough cookies.

Mix in the toasted oats.

Add the chopped white chocolate (or white chocolate chips), and dried cranberries into the dough.

Use a large cookie scoop or spoon to drop roughly 3-ounce portions of dough onto the prepared baking sheets. Bake cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown, and the centers are slightly undercooked. 

After baking, let the cookies cool on the cookie sheet for about 5 minutes. This allows them to set properly. Then transfer them to a wire rack to cool completely. Top with extra white chocolate and cranberries.

Substitutions

• Gluten-Free: Use gluten-free all-purpose baking flour and certified gluten-free oats.
• Dairy-Free: Opt for dairy-free white chocolate and a butter substitute.

Equipment

• Stand Mixer with Paddle Attachment or Electric Mixer
• Large Baking Sheets
• Parchment Paper
• Cooling Rack
• Large Cookie Scoop
• Measuring Cups and Spoons or Kitchen Scale

How to Store

Storing at Room Temperature

• Airtight Container: Keep your cookies in an airtight container to maintain their chewy texture.
• Layering: If stacking cookies, place a sheet of parchment paper between layers to prevent sticking.
• Duration: Stored this way, the cookies will stay fresh for up to 5-7 days.
• Location: Choose a cool, dry place away from direct sunlight to preserve the flavors and prevent melting of the white chocolate.

Storing in the Refrigerator

• Cool Before Storing: Ensure the cookies are completely cool before transferring them to an airtight container.
• Separation: Use parchment paper between cookie layers to maintain their shape and texture.
• Duration: In the refrigerator, these cookies can last up to 2 weeks.

How to Freeze

• Cool Completely: Make sure cookies are at room temperature before freezing.
• Freeze on Baking Sheet: Arrange the cookies on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. This prevents the cookies from sticking together.
• Transfer to Freezer Bags: Place the frozen cookies in freezer-safe bags, removing as much air as possible.
• Labeling: Mark the bags with the date to keep track of freshness.
• Freeze Duration: Cookies can be frozen for up to 3 months.
• Thawing: To thaw, leave them at room temperature for about 30 minutes, or warm them gently in the oven for a fresh-baked feel.

How to Prepare Ahead of Time

• Prepare Dough in Advance: Mix the cookie dough and store it in an airtight container or wrap it well with plastic wrap.
• Refrigeration: The dough can be refrigerated for up to 3 days before baking. This can enhance the flavors and make the baking process more convenient.
• Freezing Dough: For longer storage, freeze the dough. Roll the dough into balls, freeze on a baking sheet, and then transfer to freezer bags. Label with the date, and freeze for up to 2 months.
• Baking from Frozen: Bake the dough balls straight from the freezer, adding an extra 1-2 minutes to the baking time.

Frequently Asked Questions