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White Chocolate Chip Cranberry Oatmeal Cookies


Ingredients:

  • 3⁄4cup sugar
  • 1⁄4cup packed brown sugar
  • 1⁄2cup butter, softened
  • 1large egg
  • 1⁄2teaspoon vanilla extract
  • 1⁄2teaspoon cinnamon
  • 1⁄2teaspoon baking soda
  • 1⁄4teaspoon salt
  • 1cup all-purpose flour
  • 1 1⁄2cups quick-cooking oats (not instant)
  • 3⁄4cup dried cranberries
  • 6ounces white chocolate chips

Directions:

  • Preheat oven to 375°F.
  • In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
  • Add in egg and vanilla extract and mix until combined.
  • Add the cinnamon, baking soda, salt and flour and mix well.
  • Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
  • Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
  • Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Reviews:

  • ron

    Love, love these cookies…add dried blueberries to the ingredients and make them for the 4th of July…I do and everyone loves them.

  • jlhorn

    I made these to take camping last weekend and they were gone on the first day. Everyone raved how great they were and I didn't think the hubbs would eat them because they were oatmeal but he wants these from now on and even asked for me to make some so he could take to work. Thanks for a great recipe this is a big keeper!<br/>Update: these are my go to cookies for all occasions and the most asked for cookie I make. Even when over baked and crunchy they are wonderful coffee dunking cookies – know this from experience!

  • PrincessJay858

    These cookies are hands-down one of the best I’ve ever eaten! They are amazing! Check out my blog for a review of them – http://randomactsoffood.blogspot.com/

  • llupus

    Delish!! When I made mine I soaked the cranberries in warm water for about 20 minutes. I also found that chilling the batter made them a little more solid rather than breaking apart when picking them up.

  • nefrugalgardener

    I did what others said to do, soaked the cranberries in warm water for 10 mins and drain, added additional egg yolk (although did not add extra baking soda), reduced the white suger to 1/2 cup. I made them twice as big as recipe and squished the dough balls flat. Baked on convection bake for 8 mins. on 375 deg. I also added 1/2 cup of pecans (because I love nuts in my cookies). Next time I would add 5.5 oz vs. 6 oz of white chocolate b/c it would be exactly half of the 11 oz bag of Ghiradelli and I could make 2 batches from 1 bag. If you make these, you will want to double the batch, they are very yummy!

  • Esther in Atlanta, GA

    cut white sugar to 1/2 cup , did follow the rest of the recipe great cookies!!!!

  • hollyberry117

    I just made these, but I substituted dried cherries for the cranberries. I wish I had made a double batch because I don't think I'll have any left after sharing them with friends tonight!

  • xlulucubisx

    I made two batches…the second one was so much better and they were not as dry as the first batch. I made them slightly different but wasn’t much of a change. I soaked the dried cranberries in very hot water. I put them in a bowl, microwaved some eater in a mug for a bout a minute and poured it on the cranberry bowl. Let them soak for about 20 minutes and this made the cookies taste so Much better! I also added a tablespoon of olive oil into the mix to make them softer since my first batch of cookies turned hard after cooling. and last change I did was lower the temp to 350 and cooked for about 11-12 minutes just as the edges were brown. My dad said these were a bit too sweet so maybe I will use 1/2 cup of white sugar instead of 3/4. Made 3 dozen an they are all gone!

  • DuChick

    Fabulous cookie! I’m giving this a 4-star because of all the changes I made from reading the reviews. Changes: I soaked the dried cranberries in hot water for about 10 minutes, cut the white sugar back to 1/2 cup, added an extra egg yolk, and baked @ 350* for 11 minutes. Mine were probably bigger than suggested in the directions, so I got only 20 cookies from the batch. We like ’em big! Thanks for sharing!

  • Ms. Mother Earth

    I used to bake cookies, and I would even eat a bad cookie. But not anymore, because I decided no cookie was worth the amount of calories & fat consumed. Baked these for a sailing trip, and believe me; they are so worthy of the intake of cals & fat! Superb Jules, this has won you notoriety! I did add an extra egg yolk, a little extra baking soda and smashed them out a little–as suggested by others. Baked for 10 minutes. When I bake cookies again, it will only be these.

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