Go Back
To make oatmeal cranberry white chocolate cookies, you'll need the following items: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 3/4 cup unsalted butter, softened - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup dried cranberries - 1 cup white chocolate chips These ingredients come together to create a cookie that is chewy, sweet, and packed with flavor. The oats add texture, while the cranberries provide a tart contrast. The white chocolate chips melt into gooey pockets of sweetness. Each bite is a delight! When selecting your ingredients, choose high-quality butter and fresh cranberries. This choice enhances the taste. You can also experiment with other ingredients, like using dark chocolate instead of white. This change can give a different twist to the flavor. Now, gather your ingredients, and let’s create something special! {{ingredient_image_2}} Preheat your oven to 350°F (175°C). This ensures even baking. Next, line a baking sheet with parchment paper. This step stops the cookies from sticking. In a medium bowl, combine 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk these dry ingredients well. Set the bowl aside for now. In a large bowl, beat 3/4 cup of softened butter with 3/4 cup of brown sugar and 1/2 cup of granulated sugar. Use a hand mixer or stand mixer on medium speed. Mix until it looks light and fluffy. This takes about 2 minutes. Next, add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture. Beat the mixture for another minute until fully blended. This adds moisture and flavor. Gradually add the dry ingredients to the wet mixture. Mix gently until just combined. Be careful not to overmix, or your cookies will be tough. We want them soft and chewy. Now, fold in 1 cup of dried cranberries and 1 cup of white chocolate chips. Use a spatula to ensure they mix evenly without breaking the chips. This adds sweetness and a fruity touch. Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet. Leave about 2 inches between each scoop. Bake in the oven for 10-12 minutes. The edges should be golden, while the centers stay soft. Enjoy the smell of fresh cookies filling your kitchen! To get the best cookies, avoid overmixing the dough. This keeps your cookies soft and tender. When you combine the wet and dry ingredients, mix just until they blend. Too much mixing makes the cookies tough. Next, watch the baking time closely. Bake for 10 to 12 minutes. The edges should be golden brown, while the centers stay soft. This gives you that perfect chewy texture. For a beautiful display, arrange your cookies on a decorative platter. You can add a sprinkle of extra cranberries and white chocolate chips on top. This makes them look even more tempting! Pair your cookies with a glass of cold milk or a warm drink. This combination adds to the joy of eating these tasty treats. To keep your cookies fresh, use an airtight container. This prevents them from getting dry. If you want to save some for later, freezing is a great option. Just place them in a freezer-safe bag. When you want a cookie, take one out and let it thaw. Enjoy your delightful oatmeal cranberry white chocolate cookies anytime! Pro Tips Chill the Dough: For even thicker cookies, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and results in a chewier texture. Use Quality Ingredients: Opt for high-quality white chocolate and dried cranberries. The flavor difference can elevate your cookies from good to exceptional. Check for Doneness: The cookies should look slightly underbaked in the center when you take them out of the oven. They will continue to cook on the baking sheet after removal. Storage Tips: Store your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. {{image_4}} You can switch out dried cranberries for other fruits. Consider using raisins or cherries. Both add a nice touch. For white chocolate, dark chocolate chips work well too. They give a richer taste. Experiment with these choices to find your favorite combo. To make these cookies gluten-free, use gluten-free flour. This simple swap makes a big difference. Look for blends that work well for baking. Ensure the flour is a 1:1 substitute. This way, you keep the cookie's texture and taste intact. Want to add some crunch? Toss in nuts or seeds. Walnuts or pecans add great flavor. Sunflower seeds are also a fun option. These add-ins give your cookies a new texture and taste. Mix them in gently so they stay evenly spread. To keep your cookies fresh, use airtight containers. This helps protect them from air and moisture. You can stack them neatly, but make sure to separate layers with parchment paper. If you want to store cookies for longer, freezing is a great option. Wrap each cookie in plastic wrap. Place them in a freezer-safe bag. They will stay fresh for up to three months. If your cookies lose their softness, don't worry. You can reheat them easily. Place the cookies in a microwave for about 10 seconds. This will warm them up and make them soft again. If you prefer the oven, set it to 350°F (175°C). Heat the cookies for 5 to 7 minutes. This will restore their chewy texture. Freshly baked cookies taste best within the first few days. They can last about a week when stored properly. If you keep them in an airtight container, they stay soft. However, cookies stored for longer may become dry. Frozen cookies can last much longer, so you can enjoy them anytime! To make your cookies softer, try these tips: - Reduce baking time: Bake for 10 minutes, then check for doneness. - Use brown sugar: It adds moisture and keeps cookies soft. - Add an extra egg yolk: This helps create a richer, softer cookie. - Chill the dough: Let the dough rest for 30 minutes before baking. This helps the cookies spread less. Soft cookies need careful attention. Always watch them as they bake. Remove them while they are still slightly soft in the center. Yes, but the texture will change. Quick oats are smaller and softer. They blend into the dough more than rolled oats. This can make cookies less chewy. Rolled oats add heartiness and a nice chewiness. If you like a softer cookie, quick oats are fine. For that classic oatmeal texture, stick with rolled oats. Absolutely! Freezing cookie dough is easy: 1. Scoop the dough: Use a cookie scoop to portion out the dough. 2. Freeze portions: Place them on a baking sheet and freeze until firm. 3. Store in bags: Once frozen, transfer the dough balls to a zip-top bag. Label it with the date. 4. Bake from frozen: When you want cookies, bake them straight from the freezer. Just add a couple of extra minutes to the baking time. Enjoy fresh cookies whenever you want! This blog post covers delicious cookie-making. We shared a complete list of ingredients, from oats to chocolate chips. The step-by-step guide ensures your cookies come out perfect. Remember, gentle mixing keeps them soft, while careful baking gives golden edges. You can even customize flavors or store cookies easily. Now, you’re ready to bake tasty treats and impress friends. Enjoy the process and share these cookies with loved ones. Happy baking!

Oatmeal Cranberry White Chocolate Delight Cookies

Delicious cookies made with oats, cranberries, and white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium-sized mixing bowl, combine the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until they are well blended, then set the bowl aside.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the brown sugar and granulated sugar. Beat them together on medium speed until the mixture is light, fluffy, and uniform in texture.
  • Add the egg and vanilla extract to the creamed mixture, and beat for an additional minute until these wet ingredients are fully incorporated.
  • Gradually introduce the dry ingredients to the wet mixture. Mix gently until just combined; be cautious not to overmix to maintain a tender cookie texture.
  • Carefully fold in the dried cranberries and white chocolate chips, ensuring they are evenly dispersed throughout the cookie dough without excessive stirring.
  • Using a cookie scoop or a tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving enough space (about 2 inches) between each cookie to allow for spreading while baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges turn a lovely golden brown, while the centers remain slightly soft and chewy.
  • After baking, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, ensuring they maintain their delightful texture.

Notes

Arrange your freshly baked cookies on a decorative serving platter. For an appealing touch, sprinkle a handful of extra dried cranberries and white chocolate chips on top. Pair with a glass of cold milk or a warm beverage for an extra special treat!
Keyword cookies, cranberry, oatmeal, white chocolate