Servings: 28-36
Prep Time: 20 minutes
Cook Time: 15 minutes
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I hate to play favorites, but these oatmeal cranberry white chocolate cookies are my favorite Christmas cookie – ever!
They are soft and chewy, and they stay soft and chewy for days. And they’re fully loaded with sweet white chocolate, tart cranberries and the comforting texture of old-fashioned oats.
It’s just not the holiday season without these chewy oatmeal cookies. You’re going to love them!
Ingredients for Oatmeal Cookies with Cranberries and White Chocolate
Here’s what you’ll need for this oatmeal cookie recipe:
- All-purpose flour
- Rolled oats. Be careful not to use quick oats in this recipe. Quick oats are cut very small and won’t give the trademark texture that you’d expect from an oatmeal cookie.
- Sugar
- Butter
- Eggs
- White chocolate chips
- Dried cranberries
- Molasses. This is the key ingredient to creating supremely chewy cookies!
- Vanilla extract
- Baking soda
- Cinnamon
- Salt
How to Make Oatmeal Cranberry White Chocolate Cookies
Combine the Wet Ingredients
Break out the stand mixer or a handheld electric mixer to beat your wet ingredients together.
Your wet ingredients are butter, sugar, egg, vanilla and molasses. Get this mixture nice and fluffy.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking powder and salt.
Combine the Wet and Dry Ingredients to make the cookie dough
Set the mixer to low speed and slowly add the flour mixture into the wet ingredients.
Finally, stir the white chocolate chips and dried cranberries into the cookie dough.
Now, wrap the dough in plastic wrap and chill it in the fridge.
Bake the Cookies
In the true essence of a drop cookie, we’re just going to drop tablespoons of dough onto a prepared baking sheet. I like to use a large cookie scoop so I get uniformly sized cookies, but you can use a regular old tablespoon too.
When the edges of the cookies turn golden brown, it’s time to pull them from the oven.
Remember, the cookies will continue to bake on the hot cookie sheet for a few minutes after they come out of the oven.
Baking Tips
1. Now, here is my absolute best tip for drop cookies that you should never skip! Here it is: When you pull the cookie sheet from the oven, hold it over the counter top about 2 inches and drop it. Do this twice. Bang! Bang! You’ll notice the cookies “deflate” a little. Then, let the cookies cool on the baking sheet. Don’t transfer them to a wire rack.
2. Chill the Dough: Refrigerating the cookie dough for at least 30 minutes before baking can enhance the texture and result in a more delicious cookie. It also helps prevent the cookies from spreading too much in the oven, resulting in a thicker and chewier texture.
3. Use Old-Fashioned Rolled Oats: Old-fashioned rolled oats give you a heartier texture in the cookies compared to quick oats. They also add a rustic, nutty flavor that complements the cranberries and white chocolate perfectly.
Can you use fresh cranberries in this recipe?
I do not recommend using fresh cranberries in this oatmeal cookie recipe. Fresh cranberries contain more moisture than dried cranberries, which would require you to adjust the measurements for the dry ingredients.
Fresh cranberries are also more tart than dried cranberries, which contain added sugar. This would result in a cookie that may not have the sweet flavor you’d expect.
How to Store these Oatmeal White Chocolate Cranberry Cookies
Keep these cookies in an airtight container at room temperature. They will stay fresh for days and still be soft and chewy!
When you make these chewy oatmeal cranberry white chocolate cookies, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more holiday cookie recipes, try these:
Chewy Oatmeal Cranberry White Chocolate Cookies
Ingredients
- 1 1/4 cups rolled oats not instant
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1 egg
- 1 stick unsalted butter room temperature
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 2 tbsp. blackstrap molasses
- 1 cup dried cranberries
- 1 cup white chocolate morsels
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, egg, vanilla and molasses together. (Alternatively, use a large bowl and electric hand mixer.)
- Combine oats, flour, cinnamon, baking powder and salt in a separate bowl. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until combined. Fold in the cranberries and white chocolate morsels. Chill the cookie dough for at least 1 hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Drop dough in heaping tablespoons onto prepared baking sheets, spacing them about 2 inches apart. Bake cookies 14-16 minutes until they are golden. Allow to cool at least 5 minutes on the baking sheet before transferring to a cooling rack.
Char says
I can’t even explain how amazing these cookies are- pair them with red wine after dinner, and you will have your guest begging for more! Thank you for this recipe!
simmerandsage says
They’re my favorite too! Glad you loved them!