White Chocolate Cranberry Oatmeal Cookies are a blend of soft, chewy oats with sweet white chocolate and tart cranberries, spiced with cinnamon and nutmeg. Enjoy one with a glass of milk, a cup of coffee, or as a dessert! They would also be perfect for the holidays with their festive look. The base of this cookie is my oatmeal cookie, which you will love as well!
Ingredients & Substitutions
Oats: I prefer using old-fashioned oats, also known as rolled oats. They have a softer, chewier texture and bring a little extra depth to each bite. You could use quick oats, but the cookies will have a different texture. However, they will still be delicious!
Spices: Cinnamon and nutmeg are warm and comforting spices that enhance the flavor of an oatmeal cookie.
Brown Sugar: You only need brown sugar (no granulated sugar) for this cookie dough. Brown sugar has a more complex flavor with a rich, caramelized taste that complements the nuttiness of oats.
Cranberries: Chopped dried cranberries provide bursts of tangy, fruity flavor that contrast beautifully with the sweetness of the white chocolate.
White Chocolate: Creamy, sweet white chocolate complements the tart cranberries. If preferred, try the cookies with dark chocolate chips, milk chocolate, or semi-sweet chips. Or, mix and match some baking chips to add to the cookies.
When are White Chocolate Cranberry Oatmeal Cookies Done Baking?
There is a big difference in the texture of oatmeal cookies when baking time is adjusted by as few as 2 minutes. Make sure you are keeping an eye on them starting at seven minutes. I remove my cookies when they appear a little bit underbaked and the center is still a bit glossy in appearance. The cookies should be fully cooked, but a very soft and delicate center is the best way to eat them.
Can I Make The Cookie Dough Ahead Of Time?
Absolutely! In fact, oatmeal cookie dough is perfect for making ahead and freezing. Then, you can enjoy a freshly baked cookie (or 2 or 12) when you are craving one or a dozen! To freeze the dough, first, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet. Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid. After frozen, store them in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.
How To Store White Chocolate Cranberry Oatmeal Cookies
To store white chocolate cranberry oatmeal cookies, first, let them cool completely. Then, store them in an airtight container at room temperature. They will last up to 3-5 days. For longer storage, freeze the cookies for up to 2-3 months.
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups (180 g) old-fashioned oats
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ½ cups (195 g) dried cranberries, roughly chopped
- 1 ½ cups (252 g) white chocolate chips, roughly chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats.
- To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
- Add eggs, vanilla, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- Mix in dried cranberries and white chocolate chips.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Press to flatten the cookies.
- Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Give me all the cranberries this time of year! I love them in this white chocolate oatmeal cookie!
Elizabeth
I am not always a fan of white chocolate, but I love them with the cranberries in these oatmeal cookies! Very festive and delicious!
Rachael
I love the texture of these oatmeal cookies and cranberry white chocolate is such a wonderful flavor combination!
Bella
I love oatmeal cookies. Cranberries offer a nice tartness to this! It complements the white chocolate and oatmeal cookie beautifully.
Selena
Your basic oatmeal cookie leveled up! I like the contrast of the tart cranberry with the white chocolate.
Annabelle
The flavor combination is so good! These cookies have great texture and stay soft for days!
These cookies are so good. I added chopped walnuts and semi sweet chocolate to the mix and we love them. Thank you for the recipe!