White Chocolate Cranberry Oatmeal Cookies Recipe

Name: White Chocolate Cranberry Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs, Slightly Beaten; 1 Tablespoon Pure Vanilla Extract; 1-1/2 cup Dried Cranberries; 1/2 cups Unsalted Butter, Browned; 1/2 cups Unsalted Butter, Softened; 3/4 cups Sugar; 3/4 cups Light Brown Sugar; 1-1/2 cup All-purpose Flour, Unbleached; 1-1/2 teaspoon Kosher Salt; 2 Tablespoons Ground Cinnamon; 1 teaspoon Baking Soda; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 3-1/4 cups Oatmeal (quick Or Rolled Oats); 1 whole White Chocolate Bar, Chopped; 1/2 cups Chopped Walnuts (optional)

Servings: persons

2 whole Eggs, Slightly Beaten
1 Tablespoon Pure Vanilla Extract
1-1/2 cup Dried Cranberries
1/2 cups Unsalted Butter, Browned
1/2 cups Unsalted Butter, Softened
3/4 cups Sugar
3/4 cups Light Brown Sugar
1-1/2 cup All-purpose Flour, Unbleached
1-1/2 teaspoon Kosher Salt
2 Tablespoons Ground Cinnamon
1 teaspoon Baking Soda
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
3-1/4 cups Oatmeal (quick Or Rolled Oats)
1 whole White Chocolate Bar, Chopped
1/2 cups Chopped Walnuts (optional)

1
1. Beat eggs and vanilla in a small mixing bowl, add dried cranberries. Allow cranberries to rehydrate for at least one hour, stirring occasionally. Do not skip this step!
2
2. Brown 1/2 cup (1 stick) unsalted butter, cool in the refrigerator while you wait for the cranberries to finish plumping up.
3
3. Preheat oven to 350 F
4
4. Cream butters and sugars with mixer, stand mixer is best as you should cream for about 2-3 minutes. In a medium mixing bowl, combine flour, kosher salt, baking soda, cinnamon, ginger, nutmeg and clove. Slowly add your dry ingredients into your cream mixture, scraping sides of bowl as needed, making sure there are no dry patches, but do not over mix. Add in your egg/cranberry mixture, mix on low until just combined.
5
5. Using a wooden spoon, mix in oats, combining well. Fold in your chocolate and nuts.
6
6. Refrigerate your dough for about 5-10 minutes
7
7. Spoon small-medium sized balls onto wax paper covered cookie sheets. Bake cookies for approximately 12 minutes, turning once during cooking. Cookies are done when they are light brown and begin to lose their glossy look. I recommend baking them 1 sheet at a time! Allow to cool for 3 minutes, then transfer to a wire wrack.
8
brown butter: Cook butter over medium heat until it turns brown and foams, about 3-5 minutes, whisking frequently

1133

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 whole Eggs, Slightly Beaten, 1 Tablespoon Pure Vanilla Extract, 1-1/2 cup Dried Cranberries, 1/2 cups Unsalted Butter, Browned, and more.

Yes, White Chocolate Cranberry Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cranberry Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions