Go Back
–+ servings
Tightly cropped image showing the texture of a single cranberry white chocolate oatmeal cookie, highlighting the chewy oats and studded mix-ins.
Print

Cranberry and White Chocolate Oatmeal Cookies

Soft, chewy, and packed with cranberries and white chocolate, this easy one-bowl cookie recipe is a festive favorite any time of year!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 12 minutes
Servings 20 cookies
Calories 167kcal
Author Deb Clark

Equipment

  • 2 baking sheets

Ingredients

  • ½ cup unsalted butter softened to room temperature
  • ½ cup brown sugar packed, you can use dark or light brown sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 egg room temperature, beaten
  • 1 cup old fashioned rolled oats
  • ½ cup dried cranberries
  • ½ cup white chocolate chips

Instructions

  • In a large bowl beat the butter, sugar and vanilla until light and fluffy with a hand mixer or stand mixer fitted with the paddle attachment.
    Creamed butter and brown sugar mixture in a large metal mixing bowl, ready for dry ingredients. White chocolate chips and dried cranberries are in small bowls nearby.
  • In another bowl mix the flour with the baking powder, baking soda, ground cinnamon and salt.
    Glass bowl filled with flour, baking soda, baking powder, salt, and cinnamon before mixing. Small bowls of white chocolate chips and dried cranberries sit to the side.
  • Add the dry ingredients and beaten egg to the butter mixture and mix to combine, then stir in the oats, cranberries and chocolate chips. The mixture will seem stiff, but it will come together!
    Fully mixed cranberry white chocolate oatmeal cookie dough in a large mixing bowl, with visible oats, cranberries, and chocolate chips.
  • Chill the dough in the fridge for 45 minutes.
  • Preheat the oven to 360 degrees. Line two baking trays with parchment paper.
  • Scoop small cookie scoops or teaspoons of the cookie dough on to the trays, leaving space in between them as they spread slightly in the oven.
    Unbaked cookie dough balls spaced on a parchment-lined baking sheet, showing oats, cranberries, and white chocolate chips throughout.
  • Place in the oven and bake for 12-14 minutes, until golden brown at the edges.
    Freshly baked cranberry white chocolate oatmeal cookies on a parchment-lined baking sheet, slightly golden with melty chocolate chips on top.
  • These cookies are super soft when you pull them out of the oven. Be sure to cool on the baking sheet for 5 minutes, then move to a wire rack to finish cooling completely.

Notes

Storage - Store the cookies at room temperature in an airtight container up to 5 days. Freeze baked cookies for up to 3 months. Let the cookies cool completely before freezing.
Freeze balls of dough for up to 3 months. Place the dough balls on a tray lined with baking parchment. Once frozen, remove to a sealable plastic bag. Bake the cookies straight from frozen, allowing 1-2 minutes longer cooking time.
 

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 67mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg
QR Code linking back to recipe