These White Chocolate Cranberry Oatmeal Cookies are a delightful blend of chewy, sweet, and tangy flavors. The hearty oats provide a satisfying texture, while the creamy white chocolate and tart cranberries create a perfect balance in every bite. Ready in just one hour, they’re an easy treat to whip up for any occasion, from cozy evenings to festive gatherings.
Each cookie is packed with warmth and indulgence, offering a comforting mix of rich, buttery dough and bursts of fruity freshness. With 186 calories per serving, they’re a guilt-free way to satisfy your sweet tooth. Whether enjoyed fresh from the oven or stored for later, these cookies are sure to become a beloved favorite in your recipe collection.
Ingredients for White Chocolate Cranberry Oatmeal Cookies
- 2 ½ cups (200 g) old fashioned rolled oats (measure before processing in food processor)
- 1 cup (216 g) butter, softened to room temperature
- 1 cup (200 g) light brown sugar, tightly packed
- ¼ cup (50 g) sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ¾ cups (218 g) all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cups (212 g) premium white chocolate chips
- 1 ¼ cups (200 g) dried cranberries or Craisins
Step-by-Step Instructions
- Process the oats: Place oats in a food processor and pulse for 5-10 seconds. Set aside.
- Cream butter and sugars: In a stand mixer or with an electric beater, beat butter for 30 seconds. Add light brown sugar and sugar, then beat until light and fluffy. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla: Beat in eggs one at a time until combined. Stir in vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until fully combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- Incorporate oats and mix-ins: Gradually stir in the processed oats until combined. Add white chocolate chips and cranberries, mixing well.
- Chill the dough: Refrigerate the dough for 30 minutes.
- Preheat the oven: Preheat to 375°F (190°C). Line cookie sheets with parchment paper.
- Shape the cookies: Drop dough by rounded 2-tablespoon portions onto the prepared sheets, spacing them at least 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look slightly underbaked but will firm up as they cool.
- Cool and serve: Allow cookies to cool completely on the cookie sheet before serving.
Storage and Reheating Tips
Store your White Chocolate Cranberry Oatmeal Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Feel free to mix it up! Swap white chocolate chips for dark or milk chocolate, or use raisins instead of cranberries for a classic twist. For a nutty crunch, add ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, a dash of orange zest can add a bright, citrusy note to complement the cranberries.
Time-Saving Tips for Busy Bakers
Skip the food processor step by using quick oats instead of old-fashioned rolled oats—they’ll blend seamlessly into the dough. To save time on chilling, portion the dough into balls and freeze them on a baking sheet. When you’re ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
Equipment Guidance for Perfect Cookies
A stand mixer or electric hand mixer makes creaming the butter and sugar a breeze, but a sturdy wooden spoon works too. Use a cookie scoop or a 2-tablespoon measure for evenly sized cookies. Don’t forget parchment paper—it prevents sticking and makes cleanup a snap!
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 2 ½ cups old fashioned rolled oats measure before processing in food processor
- 1 cup butter softened to room temperature
- 1 cup light brown sugar tightly packed
- ¼ cup sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cup premium white chocolate chips
- 1 ¼ cup dried cranberries or Craisins
Instructions
- Place your oats in a food processor and pulse about 5-10 seconds. Set aside.
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. Add white chocolate chips and cranberries and stir well.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2 Tablespoon-sized ball onto parchment paper, spacing at least 2″ apart.
- Bake on 375F for 10-12 minutes or until edges are lightly golden brown (centers may still seem slightly underbaked, they’ll finish cooking as they cool on the cookie sheet)
- Allow cookies to cool completely on cookie sheet before serving and enjoying.