White Chocolate Cranberry Oatmeal Walnut Cookies
Indulge in the perfect balance of sweetness and texture with these White Chocolate Cranberry Oatmeal Walnut Cookies! Designed to delight every palate, this recipe blends buttery oats with tart dried cranberries, creamy white chocolate, and crunchy walnuts for a cookie that's irresistibly rich and wholesome. Warm hints of cinnamon enhance the flavors, while the soft, chewy centers paired with slightly crisp edges make every bite pure perfection. Perfect for holiday baking or an everyday treat, these cookies are easy to make with just 15 minutes of prep and deliver a comforting homemade warmth. Whether you're serving them fresh from the oven or gifting them to loved ones, these cookies are sure to become your new go-to favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 1 egg, large
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.5 cups old-fashioned rolled oats
- 0.75 cup dried cranberries
- 0.75 cup white chocolate chips or chunks
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy and light, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Stir in the oats, dried cranberries, white chocolate chips, and chopped walnuts until evenly distributed throughout the dough.
Use a cookie scoop or tablespoon to portion out the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers look just set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 16.5 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
