Cranberry Oatmeal Cookies with White Chocolate
Calories: 13
Adjust Servings Here: 24 cookies
Description
Cranberry, raisins, and oats make the easiest cookies because you dump all of your ingredients in a bowl, shape them into balls, and bake. Learn about this easy cranberry oatmeal cookies recipe for the holidays.
Ingredients
Dry Ingredients
- 180 g (1½ cup) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- ½ tsp Ground cinnamon (optional but lovely for winter flavor)
Wet Ingredients
- 230 g (1 cup) Unsalted butter softened to room temperature
- 200 g (1 cup) Packed light brown sugar
- 100 g (½ cup) White sugar
- 2 large Eggs room temperature
- 2 tsp Pure vanilla extract
Oats & Mix-ins
- 270 g (2 cups) Old-fashioned rolled oats
- 120 g (¾ cup) Dried cranberries (Craisins or similar)
- 150 g (1 cup) White chocolate chips
Instructions
- Step 1 – Preheat and Prepare - Preheat your oven to 180°C / 350°F. Line two baking sheets with parchment paper or silicone mats.
- Step 2 – Combine Dry Ingredients - In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.180 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt, ½ tsp Ground cinnamon
- Step 3 – Cream Butter and Sugars - In a large mixing bowl beat together the butter, brown sugar, and white sugar until light and fluffy — about 2–3 minutes.230 g Unsalted butter, 200 g Packed light brown sugar, 100 g White sugar
- Step 4 – Add Eggs and Vanilla - Beat in the eggs one at a time, then add the vanilla. Scrape down the bowl to keep everything even.2 large Eggs, 2 tsp Pure vanilla extract
- Step 5 – Mix Dry into Wet - Add the flour mixture to the butter mixture and mix on low until just combined. Do not overmix — the dough should be thick and slightly sticky.
- Step 6 – Fold in Oats and Mix-ins - Using a spatula, fold in oats, cranberries, and white chocolate chips (plus nuts if using). Make sure they’re evenly distributed.270 g Old-fashioned rolled oats, 120 g Dried cranberries , 150 g White chocolate chips
- Step 7 – Scoop and Bake Use a 2-tablespoon cookie scoop (about 35 g) to portion dough balls onto your prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 10–12 minutes, until the edges are golden but the centers still look soft.
- Step 8 – Cool - Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. The centers will firm up as they cool, giving you that perfect chewy texture.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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