Cranberry and White Chocolate Oatmeal Cookies
This cranberry and white chocolate oatmeal cookies recipe is a holiday version of the classic oatmeal raisin cookie. They taste delicious and are so easy to make. Perfect for a Christmas cookie swap or as a holiday treat.
These cranberry and white chocolate oatmeal cookies are one of the recipes that are always on my Christmas cookie list.
They’re soft and chewy and taste delicious.
All of the oatmeal cookie lovers in your family will absolutely love them!
Festive Christmas Ideas Blog Hop
This is also day 11 of our Festive Christmas Ideas blog hop.
Which means you’ll find a lot of other Christmas baking recipes at the bottom of the page.
Scroll all the way down to find all the ideas linked at the end.
Welcome back to year 6 of our Festive Christmas Event where we team up with a bunch of talented blogging friends to bring you a plethora of creative ways to celebrate your holiday season.
We will be baking some cookie recipes for you, sharing some party games, making some handmade gifts, doing some ornament crafting, and sharing our Christmas movies family fun. There will be breakfast recipes and as always our decorated Christmas Trees which is always a fun tour of homes.
You will find new ideas every Monday and Wednesday between Oct. 19th through Nov. 18th.
You can find all of my 2020 holiday posts HERE.
Ingredients
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- Dairy: butter, milk
- Sugar: brown sugar
- Eggs: 1 large
- Flavoring: vanilla extract
- Grains: quick-cooking rolled oats
- Baking Supplies: baking soda, baking powder, flour (all purpose or measure-for-measure gluten free)
- Spices: salt
- Additions: dried cranberries, white chocolate chips – you can substitute dried cherries, raisins or chopped dried apricots for the cranberries if you prefer
Equipment
- cookie sheets – rimless ones allow the cookies to bake more evenly
- parchment paper (optional) – prevents the cookies from burning on the bottom and from spreading too much
- electric mixer and mixing bowl
- large bowl
- sifter (optional)
- food processor for chopping cranberries (optional)
- dry measuring cups
- measuring spoons
- cooling racks
- spatula
How To Make Cranberry and White Chocolate Oatmeal Cookies
The Prep Work
Take the butter, egg and milk out of the refrigerator a couple of hours ahead of time to bring it to room temperature.
Pre-heat the oven to 375℉.
Chop 1 cup of dried cranberries.
I like to line the cookie sheets with parchment paper. It prevents the bottom of the cookies from burning and keeps them from spreading too much.
But you could also grease the cookie sheets with shortening, or spray it with cooking spray.
The Butter Mixture
In the large mixer bowl, beat 2/3 cup of butter.
When the butter is soft and light in color, add 1 cup packed brown sugar gradually.
Keep beating until the butter/sugar mixture is fluffy.
Add 1 egg, 2 Tablespoons milk and 1 teaspoon vanilla.
Beat on high speed until well combined.
The Oatmeal Mixture
In another bowl, combine 1½ cups quick-cooking rolled oats, 1 cup all-purpose or measure-for-measure gluten free flour, ½ teaspoon each of baking soda and baking powder, and ¼ teaspoon salt.
When measuring dry ingredients, use a dry measure cup of the appropriate size.
Spoon the flour into the cup until heaping, then scrape straight across the top with the edge of a knife so that the excess falls back into its container.
Dipping the measuring cup into the flour rather than spooning the flour in causes the flour to get compacted and can make the cookies to be too dense.
Stir to make sure all ingredients are well blended.
I like to put the flour, baking soda, baking powder and salt into a sifter and sift it over the rolled oats so that they are well-combined.
Combine the Butter Mixture And Flour Mixture
Add the oat mixture to the butter mixture
Then beat on low speed with the mixer until combined.
Add The Cranberries And White Chocolate
Add 1 cup chopped cranberries and 1 cup of chopped white chocolate or white chocolate chips.
Stir by hand until combined.
Bake The Cookies
Drop the dough by heaping dessert spoon-fuls onto the parchment-lined rimless cookie sheet, 2 inches apart.
Put on the center rack the oven and bake for 9 to 10 minutes. The cookies should be light brown in color.
Remove from the oven and let sit for 2 to 3 minutes before transferring each cookie to a cooling rack using a spatula.
How To Store Cookies
When the cookies are thoroughly cool, store them in an airtight container for 1 week or in the freezer for 2 weeks.
Put a sheet of waxed paper between each layer of cookies to prevent them from sticking together during storage.
Cranberry and White Chocolate Oatmeal Cookies
Equipment
- parchment paper
- Cookie sheets
- mixer and mixing bowl
- medium bowl
- Dessert spoon
- Spatula
- cooling rack(s)
Ingredients
- ⅔ cup butter softened
- 1 cup packed brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1½ cups quick-cooking rolled oats
- 1 cup all-purpose or measure-for-measure gluten free flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips or chopped white chocolate
Instructions
- Pre-heat the oven to 375°F.
- Chop the cranberries and set aside.
- In the mixing bowl, beat the butter on high speed until light and fluffy.
- Then add the brown sugar gradually and beat until fluffy.
- Beat in the egg, milk, and vanilla.
- In a separate bowl, stir together rolled oats, flour, baking powder, baking soda, and salt.
- Add the flour mixture into butter mixture and blend well with the electric mixer on low speed.
- Stir in chopped cranberries and white chocolate bits with a spoon.
- Line a cookie sheet with parchment paper.
- Scoop a heaping dessert spoonful of the batter onto the cookie sheet, 2 inches apart.
- Bake in the center of the oven until golden brown, 9 to 10 minutes.
- Let cool on the cookie sheet for 2 minutes.
- Use a spatula to transfer cookies to racks to cool completely.
Notes
- Substitute dried cherries, raisins or chopped dried apricots for the cranberries if preferred
- Measure-for-measure gluten free flour works just as well as regular all-purpose flour
- When measuring dry ingredients, use the appropriate size measuring cup and fill it with a tablespoon until heaping. Then scrape across the top with the straight edge of a knife letting the extra ingredient fall back into its container.
- I like to sift the flour with the baking soda, baking powder, and salt before adding it to the oats. This gets a more even distribution of the leavening agents.
- Using a rimless cookie sheet allows the cookies to cook more evenly.
- Instead of parchment paper, you can also grease the cookie sheet with butter or shortening.
- Store in airtight container for 1 week or freeze for up to 2 weeks. Put waxed paper between layers of cookies to keep them separate during storage.
