Soft, chewy, and loaded with white chocolate and cranberries, these oatmeal cookies are quick to whip up and the dough can even be made ahead of time for whenever that cookie-craving hits!
5 from 2 votes
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Cranberry White Chocolate Oatmeal Cookies

Soft, chewy, and loaded with white chocolate and cranberries, these oatmeal cookies are quick to whip up and the dough can even be made ahead of time for whenever that cookie-craving hits!
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 1 -1/2 dozen cookies
Calories 160 kcal

Ingredients

  • 1/2 cup butter softened
  • 3/4 cup coconut sugar or brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1-1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Instructions

  1. Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in egg and vanilla until combined.
  2. In a medium separate bowl, combine flour, oats, baking soda, cinnamon, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in white chocolate and dried cranberries until a dough comes together. (dough will be slightly sticky)
  3. Roll cookie dough into 1-in balls and place on Reynold's parchment paper-lined baking sheets. Refrigerate dough balls 1 hour or up to 2 days.*
  4. Once dough is firm, remove from fridge and preheat oven to 350F. Bake cookies at 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.

Recipe Notes

*Cookie dough balls may be frozen unbaked up to 1 month. Thaw cookie dough balls before baking as directed.
Baked cookies may be stored in an airtight container up to 5 days.