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White Chocolate Cranberry Oatmeal Cookies

These cookies are soft, chewy, and filled with the delightful combination of white chocolate and tart cranberries, making them perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
For the Dry Ingredients
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
For the Add-ins
  • 3 cups old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Method
 

Preparation
  1. In a large bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition, followed by mixing in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Blend the dry mix into the butter mixture on low speed just until combined, being careful not to overmix.
  5. Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Use a medium cookie scoop to portion the dough, roll each into a ball, and place them on the prepared sheets with 2 inches of space between.
  3. Bake for 10 to 12 minutes until edges are golden and centers look slightly soft.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 10 days. Dough can be frozen for up to 3 months.