About White Chocolate Cranberry Oatmeal Cookies
The cooler months bring out some of the best seasonal flavors, and one of my favorites is cranberry. Of course, being the picky eater I used to be, my affection for cranberries wasn’t love at first taste. I had to grow up a decade or two before I really gave them the chance that they deserved.
But once I (finally) did?
I was shocked at how many treats I had been missing out on.
Because as we all know, winter months also mean more cakes and cookies, and that’s exactly where a cranberry really shines.
Which, of course, brings me to today’s classic recipe:
White chocolate cranberry oatmeal cookies.
This oatmeal cookie recipe is the stuff of legends, as I’m not even sure if it has a true source.
My mother found it on the back of a package of dried cranberries, which were manufactured by a local store brand. I have no idea where they got this recipe from, or even if there is a source beyond the store.
I tried searching for the recipe and it seems that there are countless versions out there with essentially the same ingredients, give or take a teaspoon or two.
But that’s sometimes the case with classic recipes, isn’t it?
Those recipes that have been around forever, have no true author, and yet somehow continue to be passed down because they are just that good.
That is the story of these oatmeal cookies.
How do you make oat cookies?
For a cookie that packs so much flavor and taste, the instructions to make them are actually very simple.
They start out as most cookies do, by sifting together the crucial dry ingredients. The quick-cooking oats are added at this stage, which also helps mix and separate the other dry ingredients.
Next, the butter and sugar and creamed together, which is followed by blending in a few eggs, and then finished by combining by adding the dry ingredients with the butter mixture. You now have classic oatmeal cookie dough to work with, and, get this – the dough doesn’t need to be chilled! As soon as you’re done mixing, you can get straight to baking.
Well, that is, you can bake them after you’ve added the two best ingredients: the white chocolate chips and craisins. Using a spatula, gently fold these ingredients into the oatmeal dough until they’re incorporated throughout.
And just like that, your simple oatmeal cookies go from plain jane to top-shelf comfort food.
What you’ll need for these cranberry cookies
- Baking essentials: Almost all baking projects require all-purpose flour, baking soda, salt, and eggs, so be sure to have them handy. Also, this recipe uses light brown sugar instead of the typical white sugar.
- Craisins (dried cranberries): Essentially, these are just cranberries that are dried like raisins. Stores can sometimes treat them like a seasonal product, so if you find a few bags, be sure to pick a few up when you see them. The cranberries should stay fresh and usable for at least a few months after purchase.
- White chocolate chips: I personally think the white chocolate makes these cookies as good as they are, but I also know that not everyone is a fan of white chocolate. Thankfully, these cookies can easily be made with semi-sweet chocolate chips instead.
Notes & tips for these white chocolate cookies
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
More fun cookie recipes
White Chocolate Cranberry Oatmeal Cookies
These legendary cranberry oatmeal cookies are perfect for the cooler months. The recipe requires no chilling and has the trademark chewy texture of an oatmeal cookie. White chocolate chips are used, but you can also swap them out for semi-sweet chocolate chips.
In a large bowl, sift together quick-cooking oats, all-purpose flour, baking soda, and salt, then set aside.
Reduce mixer speed to low and add eggs, blending thoroughly, about 1-2 minutes.
Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
Add craisins and white chocolate chips to bowl, then gently fold together with a spatula until evenly incorporated in the dough.
Using a 1 teaspoon cookie scoop, scoop out dough and place it directly on the prepared cookie sheets. If you're using a cookie scoop, there's no need to roll the dough in your hands. Don't worry if the cookie dough balls aren't pretty; when it comes to oat cookies, they tend to bake in lumpy shapes no matter what you do. Repeat this step until all the cookie dough is used or cookie sheets are full. If you'd like flatter cookies, use the back of a spoon to gently press down on the tops of the cookie balls (doesn't need to be a lot - a little goes a long way here).
Bake cookies for 10-12 minutes or until the very bottom and top edges of cookies begin to turn a rich golden color.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 5 days.