Bite into these White Chocolate Cranberry Oatmeal Cookies and enjoy the tartness of the cranberries, the sweetness of the white chocolate chips, and the chewy finish of the oats. It’s the ultimate holiday treat.
These cranberry oatmeal cookies are an excellent dessert for a festive gathering, gifting friends through the holidays, or a cozy night where you want a sweet treat to end the evening.
I love all things cranberry! If you do, I have a few more recipes you might want to try. Whip up this Christmas pound cake recipe. Or try out my famous mistletoe punch for sipping or these Thanksgiving sliders that use all your holiday leftovers.
Why You Will Love These White Chocolate Cranberry Oatmeal Cookies
- Ultimate Flavor Combo: This cookie has sweet, tart, and zesty flavors that work perfectly together—the ultimate winter cookie.
- Chewy Texture: If you love the chewy texture of an oatmeal cookie, then you will love this recipe. It’s soft-baked but has a nice chew from the hearty oats.
- Freezer Friendly: You can freeze the cookie dough raw or freeze the cookies for later. This is a great cookie recipe for snacking on in your freezer.
- Holiday Approved: Do you need an easy cookie recipe for the holiday season? These cookies are going to be a hit!
Consider this no-bake Christmas marshmallow bars recipe if you want a no-bake dessert. They are sinfully delightful.
Ingredients Needed
- Flour: All-purpose flour works excellent for this cookie recipe. Make sure to measure correctly.
- Baking Soda and Baking Powder: Both must create that perfect fluffy cookie texture.
- Salt: This will help enhance the ingredients’ flavors to create a flavorful cookie.
- Spices: Ground cinnamon and nutmeg help add warm, spiced flavors to the cookie dough.
- Butter: Use unsalted butter at room temperature. Do not melt the butter, as it will cause your cookies to spread too much when baked.
- Sugar: Granulated sugar and brown sugar are used to create a dimension of sweetness in the batter.
- Egg: The binder is an egg. If you can, use a room-temperature egg.
- Vanilla: A splash of vanilla will help enhance all the flavors and create a sweetness to the cookie dough batter.
- Oats: I recommend rolled oats for this recipe to get that nice and chewy texture.
- Cranberries: Dried cranberries can be found near the canned fruit aisle by the raisins. Sometimes, you can also find them in the baking aisle.
- White Chocolate Chips: Adds a nice pop of sweetness to balance out the tart zest from the cranberries.
Variations and Substitutes To Cranberry Oatmeal Cookies
Feel free to check your kitchen and pantry and change up the ingredients to tweak the recipe to your liking. Just know these swaps have not been tested with this recipe.
- Raisins, dried cherries, chopped dates, or even figs can replace or supplement the dried cranberries.
- Use semi-sweet, dark, or even milk chocolate to replace the white chocolate.
- A pinch of cardamom can elevate the spiced flavor of the cookies.
- Mix in chopped nuts like pecans or walnuts for a crunch factor.
- Shredded coconut flakes can be added for more of a chewy cookie.
- Reach for a gluten-free flour blend to make these into a gluten-free cookie option.
Make A Dessert Tray For Gifting
Are you considering making dessert trays to gift to loved ones? If so, here are a few more of our favorite holiday-inspired recipes that are great for packing into a dessert tin or making into a dessert tray.
Try these Christmas peanut butter cups, no-bake peppermint patties, easy Christmas gumdrops, holiday M&M cookies, Christmas spritz cookies, or even these Little Debbie Christmas tree truffles. I have tons of holiday-inspired desserts that pair wonderfully together.
Tips For Success For White Chocolate Cranberry Oatmeal Cookies
One big thing is to ensure you are measuring ingredients correctly when baking. If you over- or under-measure, it will affect the texture of the cookies.
Aim for room temperature ingredients for butter and eggs. They will mix better into the cookie dough and cream together correctly.
When you prep your baking sheets, use parchment paper, a silicone baking mat, or cooking spray to prevent the cookies from sticking to the pan.
Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack. This will ensure that they hold their shape and don’t fall apart.
Using a cookie scoop will ensure that the cookies are all uniform in size. This is important as you do not want your cookies to be different sizes, which causes uneven baking.
Storing Cookies
Room Temperature: These cookies can be stored at room temperature for 5 days. However, they are best eaten within the first few days of being made.
Freezing Cookies: You can freeze any cookies you don’t eat right away for up to 3 months. Please place them in a freezer container or freezer bag. Thaw at room temperature or eat straight from the freezer.
Freeze Raw Cookie Dough: You can make cookie dough balls, place them on a baking sheet, and flash freeze them for 2 hours. Then freeze for 1-3 months. When you go to bake, place them directly on the pan from the freezer and add 1-3 extra minutes for baking.
FAQs
Can I use quick oats instead of rolled oats?
You can use quick oats to replace the rolled oats in the recipe if you like. Just know that the texture will be softer than a rolled oat, which will offer a chewier texture.
Can I make these cookies without white chocolate?
Feel free to leave out the white chocolate chips or replace them in the recipe. Either will work, and you will still assemble and bake the cranberry oatmeal cookies the same way.
Can I use fresh cranberries instead of dried ones?
If you want to use fresh cranberries, chop them up and pat them dry. Just know that fresh cranberries are very tart, so this will alter the flavor. If you find the dough too wet, add a bit more flour to adjust for the moisture from the fresh berries.
The combination of flavors in these cookies is simply irresistible. The chewy texture of the oats, the creaminess of the white chocolate, and the tangy pop of the cranberries create a cookie that is sure to become a new holiday favorite.
Not only are these cookies delicious, but they also make a beautiful addition to any holiday cookie platter. The red and white colors of the cranberries and white chocolate chips make them a festive treat that will stand out amongst the sea of traditional Christmas cookies.
So if you’re looking to add a little something special to your holiday baking this year, give these White Chocolate Cranberry Oatmeal Cookies a try. They’re sure to be a hit with your family and friends, and may just become a new holiday tradition in your home.
More Cookie Recipes
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup 1 stick unsalted butter, room temperature
- ¾ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 1 ¾ cups rolled oats
- ½ cup dried cranberries
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 350° and line 2 baking sheets with parchment paper.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Set aside.
- In a large bowl with a hand mixer, beat the butter until fluffy. Add the sugars and continue mixing until combined.
- Add the egg and vanilla extract and continue mixing until light and fluffy.
- Stir the oats and flour mixture into the wet ingredients until combined.
- Fold in the dried cranberries and white chocolate chips.
- Using a 2-tablespoon cookie dough scoop, portion out the dough on the baking sheets, spacing the cookies 2 inches apart.
- Before baking, flatten the cookies slightly.
- Bake for 8-10 minutes, and then allow the cookies to cool on a wire rack for 5 minutes before eating.
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