Big chewy oatmeal cookies that are packed with white chocolate chips and dried cranberries. Easy to make and so versatile.
Related: We love these easy snickerdoodles!
We adore the smell of oatmeal cookies baking in the oven. It has to be one of the best smells in the world. I would buy an oatmeal cookie candle or if I was reading a magazine and there was an advertisement for oatmeal cookie perfume with one of those flaps that you can pull out and rub on your wrist, I would pull out the flap in a heartbeat. Let’s be honest, I would do that with most cookies!
These big chewy oatmeal cookies are packed with white chocolate and cranberries. They are really easy to make, too. You just need a hand mixer to beat butter with sugar then in goes everything else and within 5 minutes you are ready to bake. So simple.
We made these for the Holiday issue of maché and had a blast taking the photos with Heather, you should check out the whole feature, it is so adorable!
White Chocolate Cranberry Oatmeal Cookies Recipe
- PREP
- COOK
- TOTAL
Soft and chewy oatmeal cookies packed with dried cranberries and white chocolate chips. Feel free to add dried cherries or blueberries instead of cranberries or milk/dark chocolate instead of white.
You Will Need
14 tablespoons unsalted butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Zest of one medium orange
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
3 cups old fashioned oats
3/4 cups dried cranberries
1/3 cup white chocolate chips
Directions
1Heat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silicon baking mats.
2Add butter, brown sugar and granulated sugar to a large bowl. Use an electric mixer on medium speed and beat until creamy. Add eggs, vanilla extract and orange zest; beat well.
3In a separate bowl, combine flour, baking soda, cinnamon and salt. Slowly add to butter mixture until mixed well. Stir in oats, cranberries and chocolate chips.
4Drop dough by rounded tablespoons on to cookie sheets. Bake 8 to 10 minutes or until light golden brown around the edges. Cool on cookie sheets for 5 minutes, and then remove to a wire rack to cool completely. Store tightly covered.
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Amazing recipe! I scaled down to 1/3 of the recipe, substituted with Becel vegan butter, a flax egg, coconut sugar in place of granulated sugar and raisins in place of cranberries. It was very, very good. Didn’t have orange but used some lime zest (not the same amount the recipe called for – probably half). Looking fwd to making more of your recipes!
Hey there,
I would love to make this! I’m new to baking however and not familiar with the cups measurements. I’m afraid I’ll get it wrong! It would be great if you could include the measurements in grams in your list of ingredients. Thanks very much!
Hi there, We have started adding grams to our newer recipes. Here is a newer oatmeal cookie recipe you could try, it has both cups and grams.
If you wanted to add coconut would you need to add anything else?
No, adding coconut would be lovely.
Hi! Your recipes are gorgeous and I just made the salted caramels yesterday! I was wondering if for this recipe there is any substitute for the eggs? We have allergies in our family that can be tricky to get around…
tHANKS TURNED OUT GREAT… WASNT ABLE TO USE THE ZEST, AND HAD TO BAKE LONGER BUT CAME OUT GREAT:)
So glad you liked them!
These were SO good!! The only change I made was leaving out the orange zest as we’re not fans of orange in anything. So delish!! Not too sweet, just tasty. Thanks so much for the recipe 🙂