Cranberry White Chocolate Oatmeal Cookies
Hey there, and welcome back, friends.
You are in for a sweet holiday treat!
Cranberry White Chocolate Oatmeal Cookies
These cranberry white chocolate oatmeal cookies are soft, chewy, and packed with flavor. They’re filled with fresh cranberries and white chocolate chips. They’re perfect for a holiday cookie exchange or anytime you need a delicious treat.
They have the perfect combination of sweetness and tartness. The oatmeal gives them a satisfying chewiness. If you love oatmeal cookies, you will love these holiday-themed oatmeal cookies.
There’s something special about the holidays. I love having family gatherings together and wearing cozy outfits.
These cranberry oatmeal cookies will go perfectly with a cup of homemade hot chocolate on a cold, snowy day. I also have a lot of other amazing Christmas recipes for you to enjoy over the holidays.
Cranberry White Chocolate Oatmeal Cookie Ingredients
I used two flours for this recipe to achieve the texture I wanted.
- cake flour
- bread flour
- baking soda
- sea salt
- some old-fashioned oats
- unsalted butter
- granulated sugar
- light brown sugar
- an egg
- pure vanilla extract
- a few white chocolate chips
- fresh cranberries
How to Make Cranberry White Chocolate Oatmeal Cookies
In a medium bowl, whisk together the flour, baking soda, salt, and oats.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until combined.
Add the dry ingredients and mix until just combined. Fold in the white chocolate chips and cranberries using a rubber spatula.
Cover the dough with plastic wrap and chill for at least 30 minutes to an hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
Using a medium cookie scoop, scoop out cookie dough and arrange them 2 inches apart.
Bake cookies for 12-14 minutes or until lightly golden around the edges.
Remove from oven and let cool on a baking sheet for two minutes before transferring to a wire rack. Cool completely.
How to store cranberry white chocolate oatmeal cookies
Store oatmeal cookies at room temperature in an airtight container for up to 2 weeks or in the refrigerator for up to 2 months. You can also freeze the cookies in an airtight container for up to 3 months.
Can I switch the two flours for regular flour?
Yes, you can; however, the soft texture of the cookies may be slightly different. But they will be just as delicious.
Can I use dried or frozen cranberries instead of fresh ones?
Yes, you can use dried or frozen cranberries instead of fresh cranberries to make this recipe. Frozen cranberries might cause the color of the cranberries to bleed. For best results, use fresh cranberries.
More holiday recipes
- Christmas Cracker Candy
- Easy Christmas Decorated Cookies
- Peanut Butter Blossom Cookies
- Snowball Cookies
- Eggnog Cinnamon Rolls
What do you think of this sweet and tart oatmeal cookie recipe? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holiday baking, friends!
Cranberry White Chocolate Oatmeal Cookie Recipe
Cranberry White Chocolate Oatmeal Cookies
These cranberry white chocolate oatmeal cookies are soft, chewy, and packed with flavor. They're filled with fresh cranberries and white chocolate chips. They're perfect for a holiday cookie exchange or anytime you need a delicious treat.
Ingredients
- 1 cup cake flour, sifted
- ¾ cup bread flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups old-fashioned oats
- 10 tablespoons unsalted butter, softened
- ½ cup plus 2 tablespoons granulated sugar
- ½ cup plus 2 tablespoons light brown sugar
- 1 egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ¾ cup fresh cranberries
Instructions
- In a medium bowl, whisk together the flours, baking soda, salt, and oats.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients and mix until just combined. Fold in the white chocolate chips and cranberries using a rubber spatula.
- Cover the dough with plastic wrap and chill for at least 30 minutes to an hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop, scoop out cookie dough and arrange them 2 inches apart.
- Bake cookies for 12-14 minutes or until lightly golden around the edges.
- Remove from oven and let cool on baking sheet for two minutes before transferring to a wire rack. Cool completely.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 446Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 243mgCarbohydrates: 53gFiber: 3gSugar: 19gProtein: 7g