White Chocolate Cranberry Cookies with Oatmeal are a delicious and easy to make cookie. They are great for the holidays too! Don’t miss this recipe for your next holiday party or cookie exchange! Add a pretty drizzle and make these tasty cookies even prettier to look at.
You are going to love these delicious white chocolate cranberry cookies. They have the perfect oatmeal cookie texture with a sweet bite from the white chocolate chips and cranberries.
These cookies are often served over the holidays, but really they are perfect anytime of the year! It’s a great way to use up dried cranberries, and white chocolate chips are always a fun surprise in a cookie.
If you are looking for another fun cookie, be sure to check out these Cannoli Cookies made with mini chocolate chips, ricotta, and pistachios. And don’t miss this Italian favorite the Taralli Dolci cookies.
The perfect holiday cookie
If you are looking for the perfect cookie to bring to your next cookie swap or holiday function, look no further. These delicious and easy to make White Chocolate Cranberry Cookies with oats are sure to become your new favorite holiday cookie of all time.
I came across a similar recipe years ago when I first started baking in my early twenties. I’ve made these cookie every year since and, with a some tweaking, these have become a true recipe perfected! Because these are so delicious and pretty, they made the perfect holiday gift as well.
Dress this cookie up with the white chocolate drizzle, and they are perfect for giving away. I like to put mine in festive holiday tins that you can get at any craft store.
For another amazing holiday cookie, be sure to check out my Candy Cane Kiss Cookies and my Soft Batch Christmas M&M Cookies! Also, for a fun spin on cookies, be sure to try these Almond Ricotta Cookies or traditional Greek Butter Cookies.
White Chocolate Cranberry Cookies Recipe
The recipe is simple enough with easy to find ingredients. You can pick up dried cranberries and white chocolate at any grocery store.
To start, preheat your oven to 350 degrees. Line two baking sheets or cookie sheets with parchment paper or a silicone baking mat; set aside.
Then, in a bowl whisk together the flour, rolled oats, baking powder, and salt. I use just the regular quick oats that you would use for making oatmeal.
In a large bowl, use a handheld mixer to mix together the butter, brown sugar, and sugar. Mix for about a minute or until the mixture is light and fluffy. Add in one egg and one teaspoon of vanilla and mix until combined.
Then, mix in the oatmeal/flour mixture until the batter is just combined.
Lastly, add in the white chocolate chips and dried cranberries. A spatula or wooden spoon is good for mixing the chips and cranberries into the batter. The batter will be thick.
Baking White Chocolate Cranberry Cookies
At this point you can chill the batter for later use or roll into cookies now. I like to use a small cookie scoop to roll the dough into balls and then place them on the lined cookie sheets.
The cookies will spread, so be sure to leave about an inch and half of space between the cookies. You should be able to get a dozen cookies on each baking sheet.
Bake in the preheated oven for about 15 minutes. Let chill on pan for five minutes before moving to rack to cool completely.
White Chocolate Cranberry cookies taste awesome as is. But to dress them up a bit, I love to add a drizzle of white chocolate over the top.
Love cookies? Be sure to try out my Triple Chocolate Chip Cookies and my Reese’s Pieces Peanut Butter Chocolate Chip Cookies.
I hope you love this recipe for White Chocolate Cranberry Cookies with oats. Be sure to comment below if you try them. Enjoy!
White Chocolate Cranberry Cookies with Oats
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened one stick
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
- ¾ cup white chocolate chips
- *optional: additional melted white chocolate for drizzling
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking pad. Set aside.
- In a bowl, whisk together the flour, rolled oats, baking powder, and salt. In another bowl, cream together the butter and sugars with an electric mixer, until fluffy and smooth, about a minute. Beat in the egg and vanilla. Add in the dry ingredients and mix until combined. Fold in the cranberries and white chocolate chips.
- Use a cookie scoop to measure dough and roll into balls. Place on cookie sheets leaving about an inch between the cookies. Bake until golden, about 15 minutes. Let cool on a wire rack.