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oatmeal white chocolate cranberry cookies on a cooling rack
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5 from 13 votes

Oatmeal White Chocolate Cranberry Cookies

An oatmeal white chocolate cranberry cookie that is quick and easy to make. It uses melted butter so the dough is a cinch to throw together as well. You can make them with just a whisk and a mixing bowl.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies (or 20-22 large)
Calories: 123kcal

Ingredients

  • 2 cups (240 g) all purpose flour *spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
  • 1 cup (213 g) packed light brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (200 g) old-fashioned oats
  • 1 cup (170 g) white chocolate chips
  • 1 cup (114 g) dried cranberries

Instructions

  • If baking right away: I like to chill my cookie dough but you can also bake these cookies right away If baking immediately, position a rack in the center ofyour oven and preheat your oven to 350°F/177°C and prepare your cookie sheets with baking sheets.
  • Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, and salt. Set aside.
  • Combine wet and dry ingredients. In a second bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine.
  • Combine wet and dry mixtures.. Add in your dry ingredients, and stir with a spatula or wooden spoon to combine. Be careful to not overmix.
  • Add oats and mix-ins. With a wooden spoon or spatula, stir in your oats, white chocolate chips, and dried cranberries until evenly mixed throughout.
  • Refrigerate dough. I like to cover my bowl of dough with plastic wrap and refrigerate for 24 hours. When ready to bake, allow the dough to sit at room temperature for several minutes to allow for easier scooping.
  • Bake. When ready to bake, pre-heat your oven to 350°F (177°C).
    For large cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. Space about 2-3 inches apart. Place 6-8 cookies on one sheet.
    For smaller (regular sized) cookies: Use a 1-inch (small) scoop (or about 1 1/2 tablespoonfuls) 12 cookies and place about 2 inches apart onto a cookie sheet.
    Bake on the middle rack for 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies until edges are set and golden brown and middles still look slightly soft.
  • Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.

Notes

  • Storage: Store these cookies, covered at room temperature, for up to a week. Any longer and I would freeze them.
  • Freeze: Scoop the cookies onto a cookie sheet, and freeze solid, about 1 hour, then place into a sealable plastic bag and freeze for up to 3 months. You can bake frozen, without thawing, but add on a few extra minutes of baking time. Or to freeze baked cookies for up to 3 months too.  Allow the cookies to cool completely before freezing in a sealable bag. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life. 
  • Butter: If using salted butter, use only 1/2 teaspoon salt. 
  • Vanilla: Pure vanilla extract is best for flavor, but imitation vanilla extract will also work.
  • Oats: You can use either old-fashioned oats or quick oats, but I prefer the texture of old-fashioned.

 

Nutrition

Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg