White Chocolate Cranberry Oatmeal Cookies Recipe

White Chocolate Cranberry Oatmeal Cookies are incredibly delicious! Chewy centers and crispy edges make this cranberry oatmeal cookie a winner! A wonderful Christmas Cookie for the holidays.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings cookies

Calories 142kcal

Equipment

Mixer
mixing bowl
Spatula
cookie scoop
cookie pan

Ingredients

1 cup butter softened (2 sticks)
1 cup brown sugar
½ cup granulated white sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups Old Fashioned Rolled Oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
10- ounce package white chocolate morsels
1 ½ cups dried cranberries

Get Recipe Ingredients

Instructions

Place oven racks in the upper third of the oven and preheat to 375 degrees F.
In a large bowl with an electric mixer, beat butter, brown sugar, white sugar, and vanilla until light and fluffy, about 1-2 minutes.
Add eggs one at a time and mix until thoroughly incorporated.
Add oats, flour, baking soda, cinnamon, nutmeg, and salt. Mix on low speed until blended.
Add white chocolate chips and dried cranberries and gently mix until incorporated.
Drop batter by heaping teaspoons 1 ½ inches apart onto greased or parchment-lined baking sheets. (We like a Silpat baking mat)
Bake for 9-12 minutes or until golden brown.
Cookies will be soft but will firm up as they cool. Let them cool for 5 minutes in the pan before transferring to a wire cooling rack.

Notes

If you find your dough spreads too much while in the oven, place dough in the refrigerator for 30 minutes before baking.

Depending on the size of your cookies, you will yield 38-45 per batch.

These cookies are best eaten within a couple of days of baking. They freeze very well.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition