These white chocolate cranberry oatmeal cookies are chewy and festive for a cookie exchange or on a holiday menu.
Hey cookie lovers! Let’s dive into the world of Christmas cookies with a classic that always hits the spot – oatmeal cookies. Oatmeal cookies are like a blank canvas ready for your flavor combination. I love the base for its simplicity and the fact that you can toss in pretty much anything you fancy.
Today’s star combo: White Chocolate Cranberry Oatmeal Cookies. These cozy Christmas cookies that blend hearty oats, sweet white chocolate, and tangy cranberries. Fresh cranberries get a lot of love this time of year, but dried cranberries are sweet and evergreen right from the pantry.
The red and white colors are great for a themed table (along with Butterscotch Oatmeal Cookies and 5 Ingredient Bourbon Balls!)
In this post, I’m sharing a simple recipe for White Chocolate Cranberry Oatmeal Cookies brought to life by KERF photography contributor Kelly!
White Chocolate Cranberry Oatmeal Cookie Recipe
These cookies have a soft and chewy texture you will love. Oats bring the fiber, per usual, but I wouldn’t mark these as health cookies – they are DELISH! While this isn’t the fastest recipe with a 30-minute chill step, baking time is quick at 12 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
Step 1: Mix dry ingredients in a large bowl
In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda and salt. Set this dry mixture aside.
Step 2: Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment, blend the softened butter, brown sugar, and granulated sugar until a creamy and smooth consistency is achieved.
Step 3: Add egg and vanilla
Add the room-temperature egg and then the pure vanilla extract, ensuring to scrape down the sides of the bowl as necessary.
Step 4: Gradually add the dry ingredients
Gradually introduce the prepared flour mixture into the wet ingredients, mixing until just combined. Avoid over-mixing, as this can impact the cookie’s texture. Once mixed, remove the bowl from the stand mixer.
Step 5: Fold in oats, cranberries, and white chocolate chips
Gently fold in the rolled oats, dried cranberries, and white chocolate chips using a spatula, ensuring even distribution.
Step 6: Chill for 30 minutes
Cover the cookie dough with plastic wrap and refrigerate it for a minimum of 30 minutes, allowing the flavors to meld and the dough to firm up.
Step 7: Preheat oven and prep baking sheet
Once you’ve chilled the dough, preheat your oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
Step 8: Portion cookies
Use a 1.5-2 tablespoon cookie scoop to form dough balls of the cookie dough. Place them on the prepared baking sheets. Slightly flatten each ball of dough by gently pressing it with your hand.
Step 9: Bake for 10-13 minutes
Bake the cookies in separate batches at 350°F for 10-13 minutes, or until they exhibit a golden-brown edge while retaining a slightly soft center.
Step 10: Cool completely
Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes. Afterward, transfer them to a wire rack to complete the cooling process.
Enjoy all holiday season long!
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- In a spacious bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the softened butter, brown sugar, and granulated sugar until a creamy and smooth consistency is achieved.
- Add the room-temperature egg and then the pure vanilla extract, ensuring to scrape down the sides of the bowl as necessary.
- Gradually introduce the prepared flour mixture into the wet ingredients, mixing until just combined. Avoid over-mixing, as this can impact the cookie's texture. Once mixed, remove the bowl from the stand mixer.
- Gently fold in the rolled oats, dried cranberries, and white chocolate chips using a spatula, ensuring even distribution.
- Cover the cookie dough with plastic wrap and refrigerate it for a minimum of 30 minutes, allowing the flavors to meld and the dough to firm up.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.
- Employ a 1.5-2 tablespoon cookie scoop to form portions of the cookie dough. Place them on the prepared baking sheets. Slightly flatten each ball of dough by gently pressing it with your hand.
- Bake the cookies in separate batches at 350°F (175°C) for 10-13 minutes, or until they exhibit a golden-brown edge while retaining a slightly soft center.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes. Afterward, transfer them to a wire rack to complete the cooling process.
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