Soft, chewy Oatmeal Cookies are filled with the delicious flavors of warm cinnamon, tangy cranberries, and sweet white chocolate chips. These easy cookies are a perfect treat for the holidays!
You are going to love the flavors and textures in these oatmeal cookies! They are soft and chewy, and packed with juicy cranberries and white chocolate chips. You just can’t go wrong with this classic cookie packed with extras!
Why You Will Love These White Chocolate Cranberry Oatmeal Cookies
- Delicious, simple recipe
- Perfect option for cookie exchanges
- Packed with flavor
- Made with simple pantry ingredients
What Will I Need to Make This Recipe?
You will need the following ingredients:
- Brown Sugar
- Granulated Sugar
- Baking Soda
- Baking Powder
- Old Fashioned Oats
- Dried Cranberries
- White Chocolate Chips
You will need the following supplies:
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Baking Sheets
How to Make White Chocolate Cranberry Oatmeal Cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar and sugar on high speed for 2 minutes or until creamy. Add in the eggs and vanilla and beat to combine.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder and cloves. Add the flour mixture into the butter mixture and mix to combine. Mix in the oats.
- Lastly, fold in the cranberries and white chocolate chips. Cover the bowl with plastic wrap and place into the fridge to chill for 45 minutes.
- Once the dough has chilled, preheat the oven to 350 F. Line several baking sheets with parchment paper or silicone baking mats.
- Spoon the cold dough into 2 Tbs sized balls. Place onto the baking sheet at least 4” apart. Barely press each ball to slightly flatten them.
- Place the pans into the oven to bake for 20 minutes. Once the cookies are baked, remove from the oven and place onto a cooling rack to cool slightly before serving.
- Brown sugar – Regular granulated sugar can be used in place of the brown sugar, however, there will be a slight flavor difference.
- Cranberries – This is a cranberry cookie, however, raisins can be used instead for quite a change.
- These cookies are best baked when chilled. Keep the dough chilled while some cookies bake. This helps to prevent them from spreading so thin that they become crunchy and burn.
Storing & Freezing
Cookies may be stored in an airtight container or baggie at room temp for 1 week. This cookie dough freezes well for up to 3 months. Place it in a freezer bag and seal it well. Once you are ready to bake it, remove it from the freezer and let it set at room temp for 1 hour to thaw before shaping and baking.
More Cookie Recipes to Try:
- Giant Cookies & Cream Cookies
- Oatmeal Raisin Cookies
- Pumpkin Snickerdoodle Cookies
- No Bake Cornflake Cookies
- Caramel Gingerbread Thumbprint Cookies