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Cranberry Oatmeal White Chocolate Cookies

Cranberry oatmeal white chocolate cookies bake up with chewy oats, tart dried cranberries, and creamy white chocolate chips. A quick mix-and-bake dough makes 36 cookies with lightly golden edges and centers that look just set.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling 5 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 157
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 3 cups old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Equipment

  • 2 rimmed baking sheets
  • 1 mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and mix on low just until combined.
  7. Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
  8. Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake in batches for 10–12 minutes, until the edges are lightly golden and the centers look just set.
  10. Let the cookies cool on the baking sheets for 5 minutes.
  11. Transfer them to a wire rack to cool completely.

Notes

For chewy cookies, take them out when the centers look just set. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a gluten-free variation, use certified gluten-free oats and a gluten-free all-purpose flour blend.