Cranberry White Chocolate Oatmeal Cookies

5 from 2 votes

Cranberry White Chocolate Oatmeal Cookies

Soft, chewy, and loaded with rich white chocolate and dried cranberries, these cranberry white chocolate oatmeal cookies are quick to whip up and an easy cookie for the holidays.

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 193kcal

Ingredients

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup white chocolate chips
1 cup dried cranberries

Instructions

Preheat oven to 350F and line 2 baking sheets with parchment paper. Set aside.
Place butter and brown sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla to bowl and mix until smooth.
Combine flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt in a separate medium bowl. Add to butter mixture and mix until a soft dough forms. Fold in white chocolate and cranberries.
Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and gently flatten balls slightly.
Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition