These white chocolate oatmeal cranberry cookies are soft and chewy, delightfully sweet bakery style cookies to satisfy your sweet tooth!
If you need an easy white chocolate oatmeal cranberry cookie recipe, this is it! Soft and chewy and oh-so-delicious!
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One of my favorite part of the holidays is having an excuse to bake a lot. Whether it’s for holiday parties with coworkers, cookie swaps with friends, or making goodie trays for neighbors, there is no shortage of reasons to bake up some special treats!
I know not everyone enjoys baking, but it actually is one of my favorite hobbies. I began baking as a kid, and cookies were some of my most commonly made goodies.
To this day, it’s still something I do when I need a little pick-me-up or when I’m feeling stressed. I will head to the kitchen to create something.
These white chocolate oatmeal cranberry cookies were actually inspired by a reader who commented on my recipe for bakery style oatmeal raisin cookies and said she uses dried cranberries in place of the raisins.
More Cranberry Recipes:
- Cranberry Orange Muffins
- Cranberry Streusel Pie
- Cranberry Sauce
- Cranberry Orange Shortbread Cookies
- Cranberry Pistachio Cookies
I thought that sounded like a superb idea, so I swapped out the raisins for dried cranberries and white chocolate chips!
My favorite kinds of cookies are those that are still soft and chewy, not too crispy or crunchy. These cookies fit the bill perfectly!
The brown sugar and cinnamon deepen the flavor of the cookies, the oatmeal gives them a little bite, and the white chocolate chips and dried cranberries add little morsels of sweetness throughout.
They’re great for any time of year, but I think they’re especially pretty around the holidays, with their pretty burgundy and white colors. They would make a lovely addition to a dessert spread or cookie tray this Christmas!
Related Recipes–More Cookies You’re Sure to Love:
- Perfectly Chewy Chocolate Chip Cookies
- Soft and Chewy Snickerdoodles
- Pumpkin Whoopie Pies
- Bakery Style Oatmeal Raisin Cookies
- Pumpkin Snickerdoodles
- Easy Brownie Mix Cookies
- Bisquick Chocolate Chip Cookies
- Bisquick Peanut Butter Cookies
- Oatmeal Cream Pie Cookie Bars
How to Make White Chocolate Oatmeal Cranberry Cookies
You’ll start by combining some softened butter with brown and white sugars in the bowl of a stand mixer. Cream them together until light and fluffy. Add the egg, egg yolk, and vanilla and mix those in well.
In another bowl, you’ll combine the flour, oats, baking powder, baking soda, salt, and cinnamon. Gradually add these dry ingredients to the wet ingredients, mixing until it’s all combined.
Last, add in the white chocolate chips and dried cranberries.
After making the cookie dough, scoop out a scant 1/2 cup of the dough. I just use my 1/2 cup measuring cup, but I don’t fill it completely.
Use your hands to roll that dough into a ball. Then, use your hands to pull the ball apart into two halves. The edges where the ball tore will be kind of jagged. Place each piece on a parchment lined cookie sheet with the jagged edges facing up.
I can usually fit 9 cookies on each baking sheet–you want to give them a little bit of room to spread out as they bake.
Here’s the trick to getting bakery soft cookies–don’t overbake them! You only want to bake them until the edges start to turn golden brown, but the centers still look slightly underbaked, just as in the picture below. That’s when they’re perfect!
You’ll remove them from the oven at that point and let them rest on the baking sheet for a few minutes. After a few minutes you can transfer them easily to a cooling rack.
As they cool, the centers will solidify more, but the cookies will remain soft and chewy, just as they should be!
If you need a little baking therapy in your life, or if you just want some yummy cookies to enjoy, bake up a batch of these white chocolate oatmeal cranberry cookies! You’ll be glad you did!
Notes and Adaptations for White Chocolate Oatmeal Cranberry Cookies
- Feel free to omit the cinnamon if you prefer them without the hint of spice.
- Don’t overbake! I always check mine at 12 minutes, watching the edges to see if they’re turning golden-brown yet. Remember, you want the centers to be a little gooey.
- Substitute different mix-ins as you see fit! Chopped pecans or walnuts would be a nice addition, or dark chocolate chips instead of white chocolate chips, dried cherries instead of cranberries, etc. Lots of different options!
Recommended Equipment:
White Chocolate Oatmeal Cranberry Cookies
These white chocolate oatmeal cranberry cookies are soft and chewy, delightfully sweet bakery style cookies to satisfy your sweet tooth!
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 325. Line baking sheets with parchment paper or silicone baking mat.
- In the bowl of a stand mixer, combine butter, brown sugar, and white sugar, beating until light and fluffy.
- Add egg, egg yolk, and vanilla, mixing to combine well.
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, and cinnamon.
- With stand mixer on low speed, gradually add dry ingredients to wet ingredients until well-combined.
- Add dried cranberries and white chocolate chips, mixing just until incorporated.
- Scoop out a scant 1/2 cup of dough, rolling it into a ball in your hands. Gently tear the ball in half and place each piece on the baking sheet with the jagged, torn edge facing up.
- Repeat with the remainder of the dough. I generally can fit 9 cookies on each baking sheet.
- Bake for 12-15 minutes, until the edges are turning golden brown but center still looks just slightly underbaked.
- Remove from oven and allow cookies to cool on the baking sheet for a few minutes, until they can easily be transferred to a wire cooling rack.
- Allow to cool completely (or at least partially!) to prevent them from falling apart easily.
Notes
- Feel free to omit the cinnamon if you prefer them without the hint of spice.
- Don't overbake! I always check mine at 12 minutes, watching the edges to see if they're turning golden-brown yet. Remember, you want the centers to be a little gooey.
- Substitute different mix-ins as you see fit! Chopped pecans or walnuts would be a nice addition, or dark chocolate chips instead of white chocolate chips, dried cherries instead of cranberries, etc. Lots of different options!
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 169mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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