Cranberry White Chocolate Oatmeal Cookies
Prep time
Cook time
Total time
Tart dried cranberries and creamy sweet white chocolate chunks combine in this chewy and irresistible oatmeal cookie. I highly recommend adding this one to your holiday baking list!
Recipe type: Cookies
Serves: 15 large
  • 4 ounces butter (1/2 cup)
  • 3½ ounces white sugar (1/2 cup)
  • 3½ ounces brown sugar (1/2 cup)
  • 1 whole egg
  • 1 tsp pure vanilla
  • 5½ ounces all purpose flour (1¼ cup)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 ounces old-fashioned oatmeal (1/2 cup) NOT quick oats
  • 5 ounces dried cranberries (1 cup)
  • 5 ounces white chocolate chunks or chips ( approximately 1 cup)
  • Additional white chocolate for drizzling on top, optional
  1. Preheat 360 degrees.
  2. Cream butter and sugars.
  3. Add egg and vanilla and mix until combined.
  4. Add flour, baking soda and salt and beat just until combined. Add oatmeal and combine.
  5. Stir in cranberries and white chocolate chunks until evenly distributed.
  6. Chill for 30 minutes.
  7. Scoop cookie batter using a ice cream scoop (1¾ ounces dough) and place on parchment of silpat lined cookie sheet.
  8. Bake 360 degrees 12 to 14 minutes until lightly browned and set.
Be sure to chill your dough 30 minutes to avoid the cookies spreading too much. If you find your cookies do spread too much, add about 2 TBL flour or try increasing your oven temperature to 375 degrees.

To drizzle with white chocolate, use approximately ½ cup white chocolate chunks and melt in microwave for 1 to 2 minutes, stirring every 20 seconds. Watch carefully as chocolate will burn easily. Drizzle cookies with chocolate after cookies have cooled. Set in the refrigerator until chocolate is firm.
Recipe by Country Cupboard Cookies at