Go Back
–+ servings

White Chocolate Chip and Cranberry Oatmeal Cookies

These cookies are the perfect answer to I need a something a little sweet but maybe a little healthy - in a cookie form. We have been making and enjoying these cookies for over 10 years and hope you too enjoy them as much as we do.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Refrigerate 1 day
Course Dessert
Cuisine American
Servings 60 Cookies
Calories 124 kcal

Ingredients
  

  • 1½ C Sugar
  • ½ C Brown Sugar
  • 1 C Butter - Room Temperature
  • 2 Large Egg - Room Temperature
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 C Flour
  • 3 C Quick Cooking Oats - half (or more) zipped in a food processor
  • 1½ C Dried Cranberries
  • 11 oz Ghirardelli White Chocolate chips - One full bag

Instructions
 

  • Get your ingredients out and prepped.
  • Hydrate the Cranberries - by pouring HOT water over the cranberries - and allow them to sit about 10 minutes.
  • Combine the flour, cinnamon, baking soda and salt and whisk together and set aside.
  • Zip up 1/2 (or more) of the oatmeal in your food processor or mini food processor. Set aside oatmeal.
  • In the bowl of your mixer - combine the sugar, brown sugar and butter. Cream the sugars and butter together.
  • Add in eggs one at a time and mix well between them.
  • Add in vanilla extra and mix well.
  • Mix in the flour mixture that was set aside - mix only till combined.
  • Remove the bowl from your mixer and add the oatmeal, white chocolate chips and DRAINED cranberries. Stir up the mixture - a wooden spoon or sturdy spatula works well. Make sure all is well combined.
  • Refrigerate the dough for at least a couple of hours - or overnight.
  • When ready to bake - set the oven to 350℉
  • Prepare your cookie sheets. One time I wrote that the refrigerated dough stuck to the cookie sheet. I therefore recommended using parchment on the cookie sheet. Either use parchment - or Grease / Butter up your cookie sheets for the first use.
  • Use a cookie scoop and roll 1" balls of dough. Place 12 on each cookie sheet.
  • Bake for 11-13 minutes depending on your oven / temp etc. Rotate cookie sheets half way through cooking time.
  • When cookies are golden remove and let the cookies set on the cookie sheet for 2- 3 minutes - before allowing them to cool completely on a cooling rack.

Notes

Reminder - a full batch as written makes about 5 dozen cookies ~ 60 Cookies - using a 1" scooper. 
I like to refrigerate the dough - to set the consistency and deepen the flavors.  You could skip this step if you like.
Plumping the cranberries really makes a difference to the texture and chew of the cranberries.  I would not recommend skipping this step. 
We really hope you enjoy these cookies as much as we do.  💙

Nutrition

Calories: 124kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 70mgPotassium: 41mgFiber: 1gSugar: 12gVitamin A: 105IUVitamin C: 0.03mgCalcium: 17mgIron: 0.5mg
Keyword Cinnamon, Cranberries, Oatmeal, White Chocolate
Tried this recipe?Let us know how it was!