Big, beautiful cranberry oatmeal white chocolate cookies, which are great to enjoy all year round, but are an especially nice addition to holiday baking.
Ingredients and Substitutions
Rolled Oats – these have the best texture if you use the large-flake, old-fashioned rolled oats, as specified. Be sure to use fresh oats, as stale oats can introduce an off-putting flavour to the cookies.
I haven’t tested these cookies with quick oats. Obviously, the texture of the cookies would be different without the chunkier rolled oats and the measurement for the oats might be off enough to affect the structure of the cookies. I recommend the larger-flake oats, for best results.
Dried Cranberries – you can use sweetened or unsweetened dried cranberries. I prefer sweetened dried cranberries.
White Chocolate – you can use white chocolate baking chips or block white baking chocolate that you chop yourself. You can add more or less white chocolate or omit it completely if you prefer. Less white chocolate will produce a less sweet cookie.
Butter – you can use salted butter or unsalted butter. Simply adjust the added salt as noted in the Recipe Card.
Step-by-step photos
Note! I am making a 1/2 batch of cookies here.
- Start by adding the room-temperature butter and white and brown sugar to the mixing bowl.
- Cream together the butter and sugars until light and fluffy, about 2 minutes.
- Add the egg and vanilla and beat in. Scrape down the bowl as needed.
- The dough should look smooth and creamy at this point.
- With the mixer on low, add the flour/oat mixture to the bowl.
- Mix only until just combined.
- Remove from mixer and scrape down and bowl.
- Add the dried cranberries to the bowl.
- Add the white chocolate to the bowl.
- Mix with a spatula until evenly combined.
- Use a large spoon or cookie scoop to portion out the dough evenly.
- Place the scooped dough onto a parchment-lined baking sheet, leaving 2-3 inches between (depending on how large a cookie you’re making).
Recipe Tips
- This dough doesn’t require chilling, but you can pop the dough into the fridge if there is a long time between batches. Allow an extra minute or two of baking time if the dough is cold.
- Be sure to allow the baking sheet to cool between batches. Ideally, use two baking sheets and alternate between batches, so the dough goes onto a cool sheet each time.
- The size of cookies you make is up to you, but do be sure to keep them all the same size, for even baking.
- Baking time will vary depending on the size of the cookies. Baking time could be anywhere from 12 minutes to 18 minutes.
- Cookies are done when they are golden around the outside. The centre may be paler, but should not look wet in the oven.
Making ahead, storing and freezing
These cookies keep well. Allow to cool completely, then transfer to an air-tight container. Store at room temperature for 3-4 days.
These cookies will also freeze well. Store in a freezer-safe container for up to 3 months.
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Ingredients
- 1 cup (227 g) butter, salted or unsalted, at room temperature
- 1 cup (180 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (260 g) all purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1/2 teaspoon salt, use 3/4 tsp if using unsalted butter
- 1/4 teaspoon baking soda
- 1 1/2 cups (360 ml) large-flake old-fashioned rolled oats
- 2 cups (480 ml) white chocolate chips , or chopped white chocolate
- 2 cups (480 ml) dried cranberries
Instructions
- Preheat oven to 350F / 180C (not fan assisted). Prepare one or two baking sheets by lining with parchment paper. (If you don't have parchment, you can use just the un-greased baking sheet). Set aside.
- In a large bowl with an electric beater or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with the brown and white sugars at medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the eggs and vanilla and beat together well.
- In a separate bowl, combine the flour, baking powder, salt, baking soda and oatmeal. Add to butter mixture and mix just until combined. Use a spoon to stir in white chocolate and dried cranberries until evenly distributed.
- Tip! You can make the cookies any size you like, but be sure they are all the same size, for even baking. I like to use a larger ice-cream scoop to make giant cookies. You should get about 20 large cookies or more if using a smaller scoop. Be sure to allow 2-3 inches between cookies when placing on the baking sheet (more space for large cookies). Smaller cookies will bake in 12-13 minutes, while larger cookies can take up to 18 minutes.
- Using a large spoon or a cookie scoop, place scoops of dough onto the prepared cookie sheet, allowing 2-3 inches between them. Bake in the preheated oven for 12 to 18 minutes. **Baking time will depend on how large you make your cookies. Bake until the cookies are lightly browned around the outside. They may be paler in the centre, but they should not look wet.
- Remove from oven and allow to sit on the baking pan for 3-4 minutes, then transfer to a wire rack to cool completely. Tip! Allow the baking pan to cool between batches (or better yet, use two baking sheets and alternate between them.). The dough doesn't require chilling, but you can pop it in the fridge if it will a long time between batches. Allow an extra minute or two of baking time if the dough is cold.
Notes
- This dough doesn’t require chilling, but you can pop the dough into the fridge if there is a long time between batches. Allow an extra minute or two of baking time if the dough is cold.
- Be sure to allow the baking sheet to cool between batches. Ideally, use two baking sheets and alternate between batches, so the dough goes onto a cool sheet each time.
- The size of cookies you make is up to you, but do be sure to keep them all the same size, for even baking.
- Baking time will vary depending on the size of the cookies. Baking time could be anywhere from 12 minutes to 18 minutes.
- Cookies are done when they are golden around the outside. The centre may be paler, but should not look wet in the oven.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Great tasting cookie. We both enjoyed them and found them filling.
So glad to hear, Elizabeth :) Thanks so much!
Would the recipe remain the same for higher altitude.
Thank you
Hi Nanci, I have no experience with high altitude baking myself, but I believe there would need to be some adjustments, probably with the leaveners. This chart from King Arthur Flour looks like a reliable resource – https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Thank you so much for the link.
Very very very useful information Thank you