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Cranberry and white chocolate oatmeal cookies on parchment paper.

Chewy Cranberry and White Chocolate Oatmeal Cookies

Angelina Papanikolaou
Cranberry and white chocolate oatmeal cookies are a tasty and chewy treat, combining the tartness of cranberries with sweet white chocolate in an oatmeal base. They are easy to make and perfect for any occasion, offering a delicious blend of flavors in every bite.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 20 cookies
Calories 412 kcal

Equipment

  • Stand Mixer with Paddle Attachment or electric mixer
  • Large mixing bowl
  • Large Baking Sheets
  • parchment paper
  • Cooling rack
  • Large cookie scoop
  • Measuring Cups and Spoons or Kitchen Scale

Ingredients 

  • 1 cup unsalted butter room temperature
  • 2 1/4 cups brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 12 oz chopped white chocolate or high quality white chocolate chips
  • 1 cup dried cranberries

Instructions 

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Spread oats onto 1 of the baking sheets and toast for 10 minutes. Set aside. Keep oven on.
    3 cups old-fashioned oats
  • In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
    1 cup unsalted butter, 2 1/4 cups brown sugar
  • Add eggs and vanilla extract and beat until combined.
    3 eggs, 1 tbsp vanilla extract
  • In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Add to the wet ingredients until a dough forms.
    3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
  • Mix in toasted oats.
    3 cups old-fashioned oats
  • Add chopped white chocolate or white chocolate chips and dried cranberries. Mix until evenly distributed.
    12 oz chopped white chocolate, 1 cup dried cranberries
  • Use a large cookie scoop to drop dough (about 3 ounces) onto prepared baking sheets. Make sure to leave enough space between cookies. You should have about 4-5 cookies per cookie sheet.
  • Bake cookies for 12-15 minutes, or until edges are golden brown and center looks a little bit undercooked.
  • Remove from oven and let cool 10 minutes on cookie sheet before transferring to a cooling rack to cool completely. Top with additional cranberries and white chocolate.

Notes

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.
Storage: To store cookies at room temperature, place them in an airtight container with parchment paper between layers if stacked, keeping them fresh for 5-7 days in a cool, dry place.
Freezing: For freezing, cool the cookies to room temperature, then freeze them on a baking sheet lined with parchment paper for 1-2 hours before transferring to freezer-safe bags, labeled with the date. They can be frozen for up to 3 months and thawed at room temperature or gently warmed in the oven.

Nutrition

Serving: 1cookieCalories: 412kcalCarbohydrates: 62gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 53mgSodium: 147mgPotassium: 162mgFiber: 2gSugar: 39gVitamin A: 325IUVitamin C: 0.1mgCalcium: 72mgIron: 2mg
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