Description

White Chocolate Cranberry Oatmeal Cookies offer a perfect blend of sweet and tart flavors with a chewy texture from rolled oats, creamy white chocolate chips, and bright dried cranberries. Easy to make with simple pantry staples, these cookies are perfect for any occasion, from cozy snacks to festive gifts, delighting both kids and adults.

Ingredients

Scale

Dry Ingredients

1 1/2 cups rolled oats
1 cup all-purpose flour (or gluten-free flour for GF option)
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup (1 stick) unsalted butter, softened (or coconut oil for vegan version)
3/4 cup brown sugar, packed
1 large egg (or flax egg for vegan version)
1 teaspoon vanilla extract

Add-ins

3/4 cup white chocolate chips (use dairy-free for vegan)
3/4 cup dried cranberries

Instructions

Prepare your ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Mix wet ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently just until incorporated to prevent overmixing.
Add oats, white chocolate, and cranberries: Fold in the rolled oats, white chocolate chips, and dried cranberries evenly throughout the batter.
Scoop and bake: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10 to 12 minutes until the edges turn golden while centers remain soft.
Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents overbaking and keeps them tender.

Notes

Chill the dough for at least 30 minutes to control spreading and enhance flavors.
Do not overmix the batter to maintain a tender, chewy texture.
Use old-fashioned rolled oats for the best texture over quick oats.
Use a cookie scoop for uniform cookie size and even baking.
Remove cookies when edges are golden but centers are still slightly soft for optimal chewiness.
For variations, add chopped nuts, orange zest, or substitute ingredients to fit dietary preferences such as gluten-free or vegan.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg

Keywords: white chocolate, cranberry, oatmeal, cookies, sweet-tart, chewy, gluten-free, vegan option, holiday treats, snacks