Chewy White Chocolate Cranberry Oatmeal Cookies are super easy and perfect for the holidays! Loaded with old-fashioned rolled oats, craisins, and plenty of white chocolate chips, these cookies have an incredible taste and texture. No chilling required!

White Chocolate Cranberry Oatmeal Cookies

It snowed last night! And not just a dusting. There are currently 5 inches of light and fluffy flakes outside, and we’re expecting a few more inches this evening. It’s not enough to stop schools or businesses from being open… but here at BBN headquarters, we’re having a full on snow day! We’ve got the Mariah Carey ‘Merry Christmas’ album on repeat, there are cookies in the oven, the fireplace is roaring, and I may or may not be typing this in my cozy Christmas pj’s. Holiday life is good, my friends! So darn good.

Oatmeal Cranberry White Chocolate Chip Cookies

You know what else is good? A full week of COOKIES!!! I’ll be sharing 5 brand new cookie recipes with you this week, beginning with these white chocolate cranberry oatmeal cookies! They’re easy, festive, and perfect for those holiday cookie platters.

The ingredients you’ll need to get baking are:

• butter: unsalted and at room temperature
• light brown sugar: packed! in a pinch, dark brown sugar will work!
• granulated sugar: any brand will work! but keep in mind if you use an organic brand, the cookies may come out a little darker.
• eggs: use large eggs and bring them to room temperature before you begin baking!
• milk: I use whole milk, but any variety should work!
• vanilla extract: enhances the other flavors in these cookies.
• all-purpose flour: I do not suggest substituting this with any other variety of flour.
• baking soda and baking powder: the leavening agents that will rise our cookies.
• salt: helps balance out the flavors! Don’t skip it!
• ground cinnamon: just a pinch adds a warm spice that’s so delightful!
• rolled oats: use old fashioned rolled oats (not instant oats)
• white chocolate chips: feel free to use white chocolate chunks instead!
• dried cranberries: or craisins! if you can’t find them, dried cherries would also be lovely!

How to make Oatmeal Cookies with Cranberries and White Chocolate

1. Preheat oven! Line two large baking sheets with parchment paper and set them aside. *Unlike many of my cookie recipes that ask you to preheat your oven to 375, we use a slightly lower temperature of 350 to avoid the cookies baking unevenly.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream the butter and both sugars until light and fluffy. Beat the eggs into the butter mixture, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
3. In a medium bowl, stir together the flour, cinnamon, salt, and rising agents ingredients.
4. On low speed, gradually beat the flour mixture into the butter/sugar mixture, adding about 1/2 cup at a time, and mixing until just combined.
5. Using a wooden spoon, stir the oats, white chocolate chips, and cranberries into the cookie dough, stirring just until incorporated.
6. Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread. If you want giant bakery size cookies, make the scoops of cookie dough 1/4 cup in size.
7. Bake cookies for 10 to 12 minutes, or until cookies are golden. Repeat with all cookie dough.
8. Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips and Tricks for Recipe Perfection:

• The butter MUST be at room temperature to cream properly. You’ll know your butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making this recipe; it will not work.
• For this recipe use rolled oats, not instant oats! Rolled oats are also called old-fashioned or whole oats. Visually rolled oats are flat and round.
• Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
• Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.

More Cranberry Recipes:

• Dark Chocolate Cranberry Walnut Cookies
• White Chocolate Cranberry Pistachio Fudge
• Cranberry White Chocolate Macadamia Nut Cookies

If you try these Cranberry and White Chocolate Oatmeal Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

Chewy White Chocolate Cranberry Oatmeal Cookies

Ashley Manila

Chewy White Chocolate Cranberry Oatmeal Cookies! These are perfect around the holidays.

5 from 1 vote

PRINT RECIPE PIN RECIPE

Prep Time 15 mins

Cook Time 15 mins

Inactive Time 20 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 2 dozen

Ingredients

 

• 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature
• 1 and 1/2 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 and 1/2 cups rolled oats (not instant oats)
• 1 and 1/2 cups white chocolate chips
• 3/4 cup dried cranberries

Instructions

 

• Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
• In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats, white chocolate chips, and cranberries into the cookie dough, stirring just until incorporated.
• Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
• Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
• Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature