Happy Thursday! (It’s almost Friday).
These White Chocolate Cranberry Oatmeal Cookies are simply scrumptious, and you’ll find it hard to eat just one!
Why? These two-bite sized chewy cookies are chockful of tasty sweet dried red cranberries and white chocolate – a fantastic combination that’s delicious and perfect to serve during the winter holidays.
This simple recipe makes around 25 small cookies, but you can easily double or triple the recipe to make more or halve the recipe (but why would you? – just kidding).
It makes for a lovely addition to your holiday dessert platter, a cookie exchange, or simply to share with your family and friends. Or you can eat them all throughout the week if you like – my husband likes the latter.
I hope you enjoy this easy dessert recipe!
How Do You Make This Oatmeal Cookie Recipe?
(Complete ingredient amounts and instructions in the recipe card down below)
Cream the butter and sugar, then whisk in the egg and milk (left photo). In another bowl, combine together the dry ingredients (right photo).
While the mixer is at medium speed, slowly add the dry ingredients into the wet ingredient until combined together (left photo). Toss in the white chocolate chips and dried cranberries and use a spatula to distribute the two ingredients throughout (right photo).
Measure out a tablespoon of batter, form a ball, and place it an inch or two apart on a baking sheet. Slightly flatten each cookie with your hand.
Bake for 12-15 minutes, until golden-brown on the bottom.
Here are Some Helpful Tips and Reminders for this Recipe:
- It’s easiest to use an electric mixer (I like using a stand mixer for this recipe) for ease and efficiency, especially since the batter will be on the thicker side in the end.
- That being said, this recipe can be mixed by hand. You just need a little muscle (plus a wired whisk and spatula).
- Always whisk together the dry ingredients in a separate bowl before adding them the other ingredients.
- This well help ensure that the batter ingredients are evenly dispensed when you mix them together.
- Slowly add the dry ingredients into the wet ingredients, whisking in between to incorporate. If you add it all at once, the batter might be overworked, which can change the overall texture of the cookie.
- Use a baking spatula to distribute the dried cranberries and white chocolate chips into the batter.
- It will help these two ingredients stay intact and prevent the batter from getting overmixed, whisking too much can result in a harder cookie.
Looking for more easy cookie recipes that are perfect for the holidays? Check out these four!
- Raspberry Shortbread Thumbprint Cookies
- Salted Chocolate Butterscotch Chip Cookies
- Six-Ingredient Crunchy Almond Cookies
- Chewy Gingersnap (Ginger Molasses) Cookies
To sum up, these White Chocolate Cranberry Oatmeal Cookies are:
- Delicious: It’s chewy from the oatmeal and sweet from the fantastic combination of cranberry and white chocolate.
- Quick and easy to make: These small cookies are ready in 30 minutes.
- A tasty dessert or snack: They are fantastic with a cup of tea or coffee or a glass of milk.
- Easy to scale up or down: This recipe can be easily halved or doubled (or more) to make as much as you want.
- So shareable: Great to make for a cookie exchange party, holiday dessert platter, or to share with family, friends, and co-workers.
Did you make this easy oatmeal cookie recipe? If you did, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your cookie photo!
- ¼ cup (2 oz) unsalted butter, softened
- ¼ cup white sugar
- ¼ cup milk (dairy or non-dairy), room temperature
- 1 large egg, room temperature
- 1½ cups quick oats
- ½ all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dried cranberries
- ½ cup white chocolate chips
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Using a stand (or electric) mixer, at medium speed, cream together the butter and sugar until fluffy and well-combined. Add the egg and milk until just combined.
- In a separate bowl, whisk together the oats, flour, baking soda, and salt.
- With the mixer at medium speed, slowly add the flour mixture in small batches into the mixing bowl until combined to form a thick dough, scraping the sides down if necessary.
- Using a spatula, fold in the dried cranberries and white chocolate chips, making sure to distribute the two ingredients throughout the dough.
- Measure out a tablespoon of batter, form a ball with the palms of your hands, and place it an inch or two apart on a baking sheet, making 25 cookies. Slightly flatten each cookie with your hand.
- Bake for 12-15 minutes, until puffed and soft on top and golden-brown on the bottom. Let the cookies cool slightly on the baking sheet for 3 minutes before enjoying. *(see first note).
- *The tops of the cookies will still feel soft to the touch when they are finished baking, but will harden slightly as they cool.
- Enjoy immediately or store in an airtight container in the refrigerator for up to a week.
- Nutritional information represents one cookie for a total of 25 cookies.
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 67mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.