Cranberry White Chocolate Oatmeal Cookies
These Cranberry White Chocolate Oatmeal Cookies are perfect for the upcoming holidays. They are moist, have a delicious cranberry tang and you can’t go wrong with white chocolate.
This is the perfect recipe for the holiday season!
After gathering the ingredients for this great dessert it’s time to start baking these white chocolate cranberry oatmeal cookies!
Ingredients
- flour
- quick oats
- dried cranberries
- white chocolate bar or white chocolate chips
- baking soda
- salt
- ground cinnamon
- sugar
- light brown sugar or dark brown sugar
- butter
- egg
- vanilla
White Chocolate Oatmeal Cranberry Cookies
To start these delicious cookies I start on the dry ingredients. Stir together the flour, cranberries, baking soda, salt, and cinnamon.
Then it’s time to mix together the butter mixture. With a hand electric mixer and a separate bowl or a stand mixer, beat butter and sugars together until creamy. Then add the egg and pure vanilla extract.
Slowly add the flour mixture to the creamed butter mixture while the mixer is on low.
If using a block of chocolate, chop into small chunks, then fold them into the cookie dough.
Then scoop out large teaspoon of dough and roll it into a 1″ ball. Place the dough on a parchment lined baking sheet about 2″ apart.
Bake until the edges are a golden brown. Let them cool on a wire rack.
These cookies have a great texture, they are moist and sweet, with a great chew. I think they are beautiful for the holidays with the chunks of red cranberries too.
Cranberry White Chocolate Oatmeal Cookies
Ingredients
- 1 cup all purpose flour
- 1 1/2 cups cups quick cooking oats
- 1/2 cup dried cranberries chopped
- 6 ounces white chocolate baking bar chopped
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar use light or dark
- 1/2 cup unsalted butter softened at room temperature
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, oatmeal, cranberries, baking soda, salt, cinnamon powder and set aside.
- In another bowl, using a handheld mixer, cream together the butter and sugars till fluffy. Beat in the egg and vanilla extract.
- Now mix in the flour mix gradually and finally fold in the chocolate pieces.
- Scoop out 1 inch balls and place 2 inches apart on the prepped cookie sheet.
- Bake for 12-14 minutes or till the edges start turning golden brown. Let the cookies cool completely on a cooling rack.
- Store leftovers in a airtight container for up to 4 days.
I hope you’ll get a chance to try this festive oatmeal cookie recipe soon!
Cranberry and Pistachio Shortbread Cookies
Two years ago, I started making these cookies and they are a favorite for the many people in my life. Friends and family are always asking when another package will arrive at their home. I make them and send them to various parts of the U.S. and Canada due to their popularity.
Since I am vegan as well as many family members, I have changed the recipe by substituting coconut oil for the butter and flax eggs for the eggs. I also add a lot of dehydrated orange peel that I dehydrate and powder. This adds a boost of flavor.
As I am making these so often, rather than take time to make cookies, I press the dough onto a cookie sheet, then score the dough before baking which creates a square. I also add chickpea flour to add a bit of protein.
THANK YOU so kindly for sharing your talents with the world and God Bless you.
Hi these cookies look great. I’m looking for a recipe to use where I can layer the ingredients in a mason jar. Do you think this recipe would work if you purée all the dry ingredients into a bowl and mixed with the wet ingredients ? Thanks
Yum! Oatmeal cookies are one of my faves, so I think I’m gonna have to try these!
They look and sound delish!