The combination of sweet white chocolate and tart cranberries makes these Cranberry White Chocolate Oatmeal Cookies the perfect treat!
Even though dried cranberries are available all year, I still equate them with the holidays. I think it’s because fresh cranberries are so synonymous with fall and winter in America. Make these Cranberry and White Chocolate Oatmeal Cookies this year for the holidays and you won’t be disappointed! Start by gathering your ingredients. The recipe is a pretty standard oatmeal cookie recipe, but the white chips and dried cranberries take them from “everyday” to “holiday.” Be sure to give your butter time to come to room temperature!
In one bowl, sift together your dry ingredients and then stir in the oats. Sifting helps to eliminate any large chunks of flour or a forgotten lump of baking soda.
In another bowl, combine the butter and sugars and then stir in the eggs and vanilla. Then plop the dry ingredients on top of the wet and mix them together until well combined.
Now comes the best part: all those yummy add-ins. 🙂 Fold in the white chips and dried cranberries. If you’re a nut person, add 1/2 cup of chopped walnuts for some crunch!
Now it’s time to bake! Scoop them onto a baking sheet and bake for 7 minutes, or until the edges start to brown. Don’t overcook them! They will finish browning on the cookie sheet as they cool.
When they are cool enough to lift without falling apart, transfer them to a cooling rack to finish cooling.
Serve with a tall glass of milk for a chewy treat this holiday season!
Cranberry White Chocolate Oatmeal Cookies
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3/4 cups quick oats
- 1 cup salted butter (two sticks) softened to room temp
- 1 cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ⅔ cup dried cranberries
- Preheat oven to 375℉
- In a medium bowl, combine flour, salt, baking soda, and oats and stir until well combined.
- In a large bowl, combine butter and sugars and stir until creamy and well combined.
- Add flour mixture to butter mixture and mix until well incorporated.
- Add eggs and vanilla and mix well.
- Fold in white chips and dried cranberries.
- Use a small cookie scooper or drop with a spoon onto ungreased cookie sheet.
- Bake for 7 minutes, or until edges start to brown.
- Let cool for a few minutes then transfer to a rack to finish cooling.
These cookies freeze beautifully, so make up a batch now to save for cookie exchanges and parties this holiday season!
If you’re looking for more cookie exchange ideas, try one of these recipes:
Latest posts by Nicole Burkholder (see all)
- Chicken Tortilla Soup: slow cooker or pressure cooker recipe - January 14, 2020
- Crockpot Express Sausage, Potatoes and Green Beans - January 2, 2020
- The Best of 2019: Reader Favorites - December 28, 2019