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A White Chocolate Cranberry Oatmeal Cookie on a small wire rack that's on a white background.
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5 from 7 votes

White Chocolate Cranberry Oatmeal Cookies

Thick and chewy oatmeal cookies full of white chocolate chips and dried cranberries. These are holiday cookies at its' finest!
Prep Time: 15 mins
Cook Time: 10 mins
Chill time: 1 hr
Total Time: 25 mins
Servings: 22 cookies

Ingredients
 

  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter - softened to room temperature
  • 1 cup light brown sugar - packed
  • 1/2 cup granulated sugar
  • 2 large eggs - room temperature
  • 2 teaspoons vanilla extract
  • 3 cups Old Fashioned rolled oats
  • 3/4 cup dried cranberries
  • 1 1/4 cup white chocolate chips

Instructions
 

  • In a medium bowl whisk the flour, cinnamon, baking soda, and salt together. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until well creamed, about 2-3 minutes. 
  • Add the eggs and vanilla to the creamed butter and sugar. Beat on medium-high speed until well combined. Scrape down the bowl with a spatula as needed so that everything is evenly incorporated. 
  • Add the dry ingredients to the wet ingredients. Mix on low speed until the flour is just combined.
  • Add the oats, dried cranberries, and white chocolate chips. Mix until combined. *
  • Cover and chill the dough for 1 hour. **
  • Preheat the oven to 375°F. Line baking sheets with silicone baking mats or parchment paper.
  • Using a 3 tablespoon cookie scoop, scoop balls of dough onto the parchment paper. 6 cookies per tray. Remember, these are big cookies. 
  • Bake cookies for 9-13 minutes or until lightly browned on the sides. Take note, the centers will still look fairly soft. (In my oven, my cookies are done at 10 minutes). 
  • Remove cookies from the oven and allow them to cool on the baking sheet for 8-10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for 5 days, if they last that long ?

Notes

*Don't over mix the dough at this point. If I'm still using my stand mixer, I'll add the cranberries, oats, and white chocolate chips and mix for maybe 5-10 seconds. Then I'll finish the mixing by using a spatula. OR feel free to fold in the oats and mix-ins by hand! That works great too!
**You can chill the dough in the bowl, or you can use a 3 tablespoon cookie scoop and scoop the cookies prior to chilling. If you do this, place the dough balls on a plate and cover with plastic wrap. Chill for 45 minutes and then bake as directed. 

Nutrition

Calories: 278kcal (14%), Carbohydrates: 37g (12%), Protein: 3g (6%), Fat: 12g (18%), Saturated Fat: 7g (35%), Cholesterol: 41mg (14%), Sodium: 176mg (7%), Potassium: 102mg (3%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 285IU (6%), Vitamin C: 0.1mg, Calcium: 42mg (4%), Iron: 1.1mg (6%)