Three white chocolate cranberry oatmeal cookies on a white plate with a glass of milk and a second plate of cookies in the background.
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White Chocolate Cranberry Oatmeal Cookies

Soft & chewy white chocolate cranberry oatmeal cookies have a delicious texture and a delicious hint of cinnamon. Perfect for the holidays!
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings 24 Cookies
Calories 169kcal
Author Fiona Dowling

Ingredients

  • 1/2 cup unsalted butter ,softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp honey
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups oatmeal , old fashioned or large flake oats (not instant)
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions

  • In a large bowl beat together the butter and sugars on medium speed until light & fluffy. 
  • Add in the egg, honey & vanilla and continue beating until combined.
  • In a separate medium bowl, whisk together the flour, cinnamon, baking soda and salt.  
  • Add the flour mixture to the butter, mixing on low with the electric mixer until combined.
  • Turn the mixer down to low speed and beat in the oatmeal, followed by the chocolate chips and dried cranberries. 
  • Form the dough into balls of about 1 to 1.5 tablespoons and place on a plate. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 48.
  • When ready to bake, preheat the oven to 350F degrees. 
  • Place cookies 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat. 
  • Bake for 9-11 minutes, or until the tops are just set. Allow to cool on the cookie sheet for 10 minutes, then transfer to a wire rack to continue cooling.

Nutrition

Calories: 169kcal