Cranberry and White Chocolate Oatmeal Cookies Recipe
Rich oats, tart cranberries, and a buttery finish make Cranberry and White Chocolate Oatmeal Cookies a natural fit for festive spreads, holiday parties, and wintertime afternoons spent by the oven.
Servings: 48 cookies
Calories: 151kcal
Equipment
Ingredients
- 1 cup butter
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 Tbsp molasses
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp orange zest
- 1/2 teaspoon salt
- 1 2/3 cups all-purpose flour
- 3 cups old fashioned rolled oats
- 1 cup craisins
- 1/2 cup white chocolate chips
Instructions
- In the bowl of a stand mixer, beat the butter, sugar, and light brown sugar together until fluffy.
- Next, add the eggs, molasses, and vanilla into your mixer and combine with the butter and sugar. Scrape down the sides as needed. Note: The mixture may look grainy — this is normal.
- Then, add into the mixer the baking soda, cinnamon, orange zest, and salt and combine.
- After that, add in the flour and mix until it has combined with the wet ingredients.
- Next, fold in the oats, craisins, and white chocolate chips.
- After the dough has been combined, chill it in the refrigerator for 30 minutes.
- While the dough is chilling, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line your baking sheet with parchment paper.
- Once chilled, roll the dough into 1-inch balls and place them on your prepared baking sheet. Note: These cookies will spread, so leave enough space between each dough ball for them to expand.
- Then, bake the cookies in the preheated oven for 10–15 minutes, until the edges are ever so slightly golden brown.
- Allow the cookies to cool, then serve and enjoy!
Video
Notes
STORE White Chocolate Oatmeal Cranberry Cookies in an airtight container at room temperature for 3–5 days. If you prefer, you can refrigerate them in an airtight container for up to 1 week. To FREEZE, place the cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 1 month.
You can also freeze the raw dough balls the same way and bake them straight from frozen—just add an extra 1–2 minutes to the baking time. To REHEAT, warm the cookies in a 300 degrees Fahrenheit (150 degrees Celsius) oven for about 3–5 minutes to bring back that fresh-baked texture.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 84mg | Potassium: 87mg | Fiber: 2g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
