White Chocolate Oatmeal Cranberry Cookies Recipe

Introduction

White Chocolate Oatmeal Cranberry Cookies offer a delightful blend of chewy oats, tart cranberries, and sweet white chocolate. These cookies are perfect for a cozy snack or sharing with friends during the holidays.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 cups old fashioned oats
• 1 cup fresh cranberries, quartered
• 1 cup pecans, chopped
• 1 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Fold in the oats, quartered cranberries, chopped pecans, and white chocolate chips evenly throughout the dough.
7. Step 7: Drop tablespoon-sized mounds of dough onto an ungreased cookie sheet, leaving about 2 inches between each cookie.
8. Step 8: Bake for 10 to 12 minutes, or until the edges begin to brown. Remove from oven and let cookies cool on a wire rack.

Tips & Variations

• For a chewier texture, slightly underbake the cookies by one minute and allow them to set on the baking sheet before transferring to a rack.
• Substitute dried cranberries if fresh are unavailable, but rinse and dry them to reduce sweetness concentration.
• Toast the pecans lightly in a dry skillet before adding for extra flavor and crunch.
• Try swapping white chocolate chips for dark or milk chocolate chips for a different taste profile.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature before serving. To refresh, warm in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of old fashioned oats?

Old fashioned oats and rolled oats are the same, so yes, you can use rolled oats. Avoid quick oats, as they have a finer texture that can affect the cookie’s chewiness.

Can I substitute fresh cranberries with dried cranberries?

Yes, dried cranberries can be used as a substitute. Keep in mind that dried cranberries are sweeter and chewier, so consider reducing sugar slightly or rinsing them to balance sweetness.

White Chocolate Oatmeal Cranberry Cookies Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

Deliciously chewy white chocolate oatmeal cranberry cookies featuring a perfect balance of sweet white chocolate, tart cranberries, and crunchy pecans. These classic homemade cookies are easy to prepare and baked to golden perfection, making them a delightful treat for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 48 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

Mix-ins

• 3 cups old fashioned oats
• 1 cup fresh cranberries, quartered
• 1 cup pecans, chopped
• 1 cup white chocolate chips

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cream Butter and Sugars. In a large mixing bowl, cream together the room temperature unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.
3. Add Eggs and Vanilla. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
4. Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt to evenly distribute the ingredients.
5. Mix Dry and Wet Ingredients. Gradually add the dry flour mixture into the wet butter and sugar mixture, stirring until just combined and no streaks of flour remain.
6. Add Oats and Mix-ins. Stir in the old fashioned oats, quartered fresh cranberries, chopped pecans, and white chocolate chips evenly throughout the dough.
7. Shape Cookies. Drop approximately one tablespoon of dough onto an ungreased cookie sheet for each cookie, leaving about 2 inches of space between each mound to allow for spreading.
8. Bake Cookies. Bake the cookies in the preheated oven for 10 to 12 minutes, or until they begin to brown around the edges.
9. Cool. Remove the cookies from the oven and transfer them to a cooling rack to cool completely before serving.
10. Final Step. Enjoy your cookies and consider leaving a rating and comment to support the recipe creator!

Notes

• Ensure butter is at room temperature for easier creaming with sugars.
• Fresh cranberries provide tartness; frozen can be used but may alter texture slightly.
• Do not overbake to keep cookies soft and chewy inside.
• You can substitute pecans with walnuts or other nuts as preferred.
• Store cooled cookies in an airtight container for up to one week.

Keywords: white chocolate oatmeal cranberry cookies, chewy cookies, homemade cookies, holiday cookies, cranberry cookies, pecan cookies