These White Chocolate Cranberry Oatmeal Cookies are chewy and festive for a cookie exchange or on a holiday menu.
Hey cookie lovers! Let’s dive into the world of Christmas cookies with a classic that is always a hit: oatmeal cookies. Oatmeal cookies are like a blank canvas ready for your flavor combination. I like the base for its simplicity and the fact that you can throw pretty much anything you want into it.
Today’s star combination: white chocolate-cranberry-oatmeal cookies. These cozy Christmas cookies contain savory oats, sweet white chocolate and tangy cranberries. Fresh cranberries get a lot of love this time of year, but dried cranberries are sweet and evergreen right from the pantry.
The red and white colors are great for a themed table (along with Butterscotch Oatmeal Cookies and 5 Ingredient Bourbon Balls!)
In this post, I’m sharing an easy recipe for White Chocolate Cranberry Oatmeal Cookies, brought to life by KERF photography contributor Kelly!
White Chocolate Cranberry Oatmeal Cookies Recipe
These cookies have a soft and chewy texture that you will love. Oats provide the fiber as usual, but I wouldn’t consider these health cookies – they are DELICIOUS! While this isn’t the fastest recipe with a 30 minute cooling step, the baking time is quick at 12 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
Step 1: Mix the dry ingredients in a large bowl
In a large bowl, combine the all-purpose flour, ground cinnamon, baking powder, and salt. Set this dry mixture aside.
Step 2: Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar and granulated sugar until a creamy and smooth consistency is achieved.
Step 3: Add egg and vanilla
Add the room temperature egg and then the pure vanilla extract, making sure to scrape down the sides of the bowl as necessary.
Step 4: Gradually add the dry ingredients
Gradually add the prepared flour mixture to the wet ingredients and mix until just combined. Avoid over-mixing as this can affect the texture of the cookie. Once mixed, remove the bowl from the stand mixer.
Step 5: Add oats, cranberries and white chocolate chips
Gently fold in the rolled oats, dried cranberries and white chocolate chips with a spatula to ensure an even distribution.
Step 6: Let cool for 30 minutes
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and the dough to firm up.
Step 7: Preheat the oven and prepare the baking sheet
Once you’ve chilled the dough, preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
Step 8: Portion Cookies
Use a 1.5-2 tablespoon cookie scoop to form cookie dough balls. Place them on the prepared baking sheets. Flatten each ball of dough slightly by pressing gently with your hand.
Step 9: Bake for 10-13 minutes
Bake the cookies in individual batches at 350°F for 10-13 minutes, or until they show a golden brown edge while retaining a slightly soft center.
Step 10: Cool completely
Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes. Then transfer them to a wire rack to complete the cooling process.
Enjoy the entire holiday season!
White Chocolate Cranberry Oatmeal Cookies
These White Chocolate Cranberry Oatmeal Cookies are soft and chewy from the oatmeal with lots of spice and creamy sweetness from the cranberries and white chocolate.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sodium carbonate
- 1/2 teaspoon salty
- 1 cup unsalted butter softens to room temperature
- 1 cup Brown sugar
- 1/4 cup granulated sugar
- 1 big egg at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups oatmeal
- 3/4 cup dried cranberries
- 3/4 cup white chocolate pieces
Instructions
-
In a large bowl, combine the all-purpose flour, ground cinnamon, baking powder, and salt. Set this dry mixture aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar and granulated sugar until a creamy and smooth consistency is achieved.
-
Add the room temperature egg and then the pure vanilla extract, making sure to scrape down the sides of the bowl as necessary.
-
Gradually add the prepared flour mixture to the wet ingredients and mix until just combined. Avoid over-mixing as this can affect the texture of the cookie. Once mixed, remove the bowl from the stand mixer.
-
Gently fold in the rolled oats, dried cranberries and white chocolate chips with a spatula to ensure an even distribution.
-
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and the dough to firm up.
-
Preheat your oven to 175°C. Line two large baking trays with baking paper and set them aside.
-
Use a 1.5-2 tablespoon cookie scoop to form portions of the cookie dough. Place them on the prepared baking sheets. Flatten each ball of dough slightly by pressing gently with your hand.
-
Bake the cookies in individual batches at 350°F for 10-13 minutes, or until they have a golden brown edge while retaining a slightly soft center.
-
Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes. Then transfer them to a wire rack to complete the cooling process.
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Reference By: www.katheats.com
