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Stack of white chocolate cranberry oatmeal cookies with top cookie broken in half
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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
Cuisine American
Keyword White Chocolate Cranberry Oatmeal Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 2 hours 30 minutes
Servings 20 Cookies
Calories 148kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened to room temperature
  • ½ cup packed brown sugar (105 grams) light or dark, I used dark
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon molasses or honey
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour (125 grams)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups oatmeal (120 grams) old fashioned or large flake oats (not instant)
  • ½ cup white chocolate chips (90 grams)
  • ½ cup dried cranberries (50 grams)

Instructions

  • In a large bowl beat together the butter, brown sugar and granulated sugar until fluffy.
  • Add in the egg, molasses and 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. Start with the the mixer on a low speed and then gradually increase to a medium speed until the ingredients are incorporated.
  • Turn the mixer down to low speed and beat in the oatmeal.
  • Stir in the chocolate chips and dried cranberries.
  • Cover the bowl with plastic and chill in the fridge for 1 hour or up to 48 hours (this is necessary or the cookies will spread too thin).
  • When ready to bake, preheat the oven to 350F (180C) or 325F (170C) on a convection oven (some ovens do this conversion automatically). Line cookie sheets with parchment paper or silicone baking mats.
  • Form the dough into balls with about 1.5 to 2 tablespoons of dough each. Place about 1.5-2 inches apart on a lined cookie sheet and flatten slightly.
  • Bake one tray at a time in the middle of the preheated oven 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.
  • Optionally, place a few extra chocolate chips on top of each cookie.

Notes

  1. Oats: I highly recommend using old-fashioned (sometimes called large rolled oats) for this recipe. Quick oats will work, but won't provide the same texture. Do not use instant oats or steel-cut oats. 
  2. Storage: Store cookies in an airtight container at room temperature for up to 5 days. 
  3. Freezing: Cookie dough balls can be frozen for up to 2 months. Bake as directed - the cookies will likely need 1-2 extra minutes. Do not thaw dough balls before baking. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 20 uniform cookies. 

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 157IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg