White Chocolate Dipped Oatmeal Cranberry Cookies
Indulge in the perfect holiday or anytime treat with these White Chocolate Dipped Oatmeal Cranberry Cookies—an irresistible blend of chewy, hearty oats, tart dried cranberries, and a luxurious white chocolate finish. These cookies are a delightful balance of warm cinnamon spice and natural sweetness, making them as comforting as they are festive. The crowning touch is a dip into creamy melted white chocolate, adding a touch of elegance and indulgence to every bite. With a quick prep time of just 20 minutes, these cookies are easy to whip up for family gatherings or as a homemade gift. Whether you savor them fresh or freeze a batch for later, these oatmeal cranberry cookies are sure to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Dried cranberries
- 12 ounces White chocolate chips or white chocolate bar
- 1 teaspoon Vegetable oil or coconut oil (optional, for smoothing white chocolate)
Instructions
Preheat the 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, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Stir in the rolled oats and dried cranberries by hand using a spatula or wooden spoon until evenly distributed.
Scoop the dough into 1.5-tablespoon-sized balls (or use a cookie scoop) 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 golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, melt the white chocolate using a double boiler or microwave. If using the microwave, heat in 30-second increments, stirring after each, until smooth. If the white chocolate seems too thick, stir in 1 teaspoon of vegetable oil or coconut oil to thin it out.
Dip half of each cookie into the melted white chocolate and place the dipped cookies on a parchment-lined baking sheet.
Let the white chocolate set completely at room temperature or in the refrigerator for quicker setting.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 26.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 93 mg | 2% | |
*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.
