White Chocolate Cranberry Oatmeal Cookies
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These white chocolate cranberry oatmeal cookies are soft, chewy, and bursting with Christmas flavor. Loaded with sweet white chocolate chips, tart cranberries, and hearty oats, these cookies are the perfect holiday baking treat.
These cranberry oatmeal cookies have quickly become my favorite holiday cookie. They’re easy to make, colorful, and taste like Christmas in every bite.
If you need a quick and easy dessert that everyone will love, then you just have to try this easy cookie recipe. It’s based on my family’s classic oatmeal cookies, but with lots of holiday flavors added.
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup white chocolate chips
- 1 cup fresh cranberries, quartered
How To Make White Chocolate Cranberry Oatmeal Cookies
Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add the butter and sugar, and cream together.
Then add the eggs and vanilla, and mix well.
In a medium-sized mixing bowl, add the flour, oats, baking soda, salt, and cinnamon. Stir until they are well combined.
Then add them to the wet ingredients and mix until you have a soft dough.
Stir in the chocolate chips and cranberries.
Drop by the tablespoon onto a cookie sheet, leaving 2 inches between each cookie.
Bake at 375°F for 10 minutes or until lightly browned.
Storage & Freezing Tips
Storing: Let your cookies cool completely, then store in an airtight container at room temperature for up to 5 days.
Freezing Baked Cookies: Once the cookies have cooled, place them in a freezer-safe bag or container with parchment between the layers. Freeze for up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough: Scoop the dough into balls and place them onto a baking sheet. Set the baking sheet into the freezer until the cookies are frozen.
Once solid, transfer them to a freezer bag or an airtight container with parchment between the layers. They will keep for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.
More Christmas Cookie Recipes
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup butter softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup white chocolate chips
- 1 cup fresh cranberries quartered
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the butter and sugar, and cream together. Then add the eggs and vanilla, and mix well.
- In a medium-sized mixing bowl, add the flour, oats, baking soda, salt, and cinnamon. Stir until they are well combined.
- Then add them to the wet ingredients and mix until you have a soft dough.
- Stir in the chocolate chips and cranberries.
- Drop by the tablespoon onto a cookie sheet, leaving 2 inches between each cookie.
- Bake at 375°F for 10 minutes or until lightly browned.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
