White Chocolate Oatmeal Cranberry Cookies
Sweet, chewy, and delightfully indulgent, these White Chocolate Oatmeal Cranberry Cookies are the perfect blend of comforting and festive flavors. Featuring the rich sweetness of white chocolate chips paired with tart dried cranberries, these cookies are elevated by the warmth of ground cinnamon and the hearty texture of quick-cooking oats. Ready in under 30 minutes, they’re ideal for holiday gatherings, afternoon snacks, or simply satisfying your dessert cravings. Each bite is a balance of creamy decadence and fruity zing, making them a crowd-pleaser for all ages. Bake these irresistible cookies to enjoy straight from the oven or store them as a make-ahead treat for gifting.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 150 grams Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 150 grams Quick-cooking oats
- 120 grams Dried cranberries
- 150 grams White chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Using a spatula, gently fold in the oats, dried cranberries, and white chocolate chips until evenly distributed throughout the dough.
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
Remove the cookies from the oven and let them 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 a week, or freeze them for longer storage.
Nutrition Facts
Calories |
4427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 692.3 g | 252% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 422.4 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1818 mg | 39% | |
*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.
