These oatmeal white chocolate cranberry cookies are perfect for your family’s holiday gathering! You can enjoy them year-round, but they make for a tasty Christmas cookie that the whole family will love.
My oldest daughter loveeeeeees cooking and baking with me. Nearly every day she asks if we can make cookies!
It makes me SO excited. My mom was never big into cooking or baking, it just isn’t her thing. But some of my favorite memories as a child are when we spent time together in the kitchen. Growing up, I used to say my favorite holidays were the day before Thanksgiving (when we got to bake pies all day) and the days after Thanksgiving where we would start our Christmas baking. I hope my daughters feel the same way!
My oldest loves her sweets and treats, too. My mom jokes that she’s an elf because she loves sugar so much.
We usually start our Christmas baking with a big batch of these cookies since they hold up so well in the freezer. She was a big fan of these cookies, and I’ve caught her trying to steal some from the freezer a few times already!
These cookies are chewy, sweet, and the cranberries give a lovely pop of flavor with each bite. It’s a festive twist on a familiar cookie!
You may also like Pumpkin Spice Cookies With Cream Cheese Frosting, The Best Homemade Cinnamon Rolls or Cinnamon Apple Bread
FAQ’s for oatmeal white chocolate cranberry cookies
Can I freeze the oatmeal cookies?
YES! These keep well as dough or as baked cookies.
To freeze as dough, I recommend rolling the dough into balls and placing them on a cookie sheet in the freezer. When they are frozen, you can place them in a freezer bag, where they will keep for a few months.
To freeze as cookies, place cooled cookies into a freezer bag. They will keep about 2-3 months this way.
What kind of oats should I use for cookies?
You’ll want to use rolled oats for these cookies. Steel cut oats and instant oats are not the same and will have a different texture.
What kind of cranberries do I use?
I used store brand sweetened dried cranberries. They are kept by the nuts and raisins in my grocery store.
Do I have to chill the dough?
I strongly recommend it. It makes the dough easier to work with, and helps the cookies not to spread as much. It only needs about 20 minutes in the refrigerator, so take that time to sip your coffee, wipe down the cabinets (I know there’s some shmutz that needs wiping) or preheat your oven.
I love cookie season for so many reasons, but these cookies are a big part! They are so delicious and always a hit! What are some of your favorites??
Oatmeal White Chocolate Cranberry Cookies
A delicious recipe that is perfect for the holidays! White chocolate cranberry cookies are a festive twist on the traditional oatmeal raisin.
Ingredients
- 2 sticks butter, melted and cooled
- 1/2 cup white sugar
- 1 1/2 cups brown sugar
- 1 tbsp. vanilla
- 2 1/2 cups flour
- 1 3/4 cups oatmeal
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 eggs
- 1 1/2 cups white chocolate chips
- 1 1/2 cups sweetened dried cranberries
Instructions
- Preheat oven to 350 degrees. Beat melted butter, sugars and vanilla together in a stand mixer on high until light and fluffy, about 5 minutes. The batter should be a light golden color.
- Beat eggs into butter and sugars until well incorporated. Combine dry ingredients in a separate bowl. Slowly incorporate dry ingredients into wet ingredients until dough forms.
- Fold chocolate chips and cranberries into batter. Place dough into refrigerator for at least 20 minutes.
- Drop dough by rounded tablespoon onto a cookie sheet. Bake at 350 degrees for 10-12 minutes, until edges are golden brown but center is soft.
Notes
Substitutions
You can substitute the white chocolate chips for milk, dark, or semi-sweet chocolate if that is what you prefer. You can also substitute the dried cranberries for raisins.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 188Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 136mgCarbohydrates 28gFiber 1gSugar 19gProtein 2g
Nutrition values are approximate.