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Soft and chewy oatmeal cookies fully loaded with white chocolate chips and dried cranberries.
A very long time ago, I shared my first oatmeal cookie recipe. It was on my 29th birthday, and it was my very favorite chewy oatmeal raisin cookie.
What do you know? I love me a good oatmeal cookie.
So when I was thinking of my lineup for this year’s 12 Days of Christmas Cookies, I knew I had to add an oatmeal cookie to the mix because it had been too long (and why not kick the whole darn thing off with it?)– that last chai spiced oatmeal cookie recipe was from 3 years ago!!
I have a pretty standard oatmeal cookie base: I add a lot of flavor with a hefty dose of cinnamon and add a whole extra dimension of flavor with molasses.
I love using molasses where I’m using warm spices: in homemade apple butter, in gingerbread Rice Krispies Treats, and of course, in more suspecting ways like gingerbread cake and gingerbread cookies (both cut-out and rolled).
It’s a wonderful way to add a facet of spice without overloading on actual spices, and it also acts as a little extra “glue” in the cookie dough.
I also always (except today!) turn to rolled oats as opposed to quick oats for my oatmeal cookies. Rolled oats tend to lend extra chew to oatmeal cookies, and quick oats typically soak up more moisture, creating a crunchier cookie.
In this case, however, I actually opted to make these white chocolate cranberry oatmeal cookies with quick oats because I knew I really wanted to load them up with white chocolate chips and dried cranberries, because that combo has “Christmas cookie” written all over it.
Of course, there’s nothing wrong with making these particular oatmeal cookies any other time of the year, but their colors and texture just totally yell “holidays” and “cozy” to me… Don’t you think?
As all of my oatmeal cookies go, the dough for these white chocolate cranberry cuties must chill before they’re rolled and baked. This is essential to the dough setting up and preventing oatmeal cookie puddles from forming on your baking sheet.
Though, honestly… Oatmeal cookie puddles sound like something I need in my life. Especially, 2020, amiright?
Since these cookies are so loaded with goodies, they don’t spread all that much, so pressing down on them a bit when they come out of the oven will make them a little flatter. That’s totally your call.
Obviously, they still taste the same, but if you’re looking to stack them, sometimes a flatter cookie works better!
I’m quite biased because of my love of oatmeal cookies, but I think it’s safe to say every cookie tray or holiday celebration needs some kind of oatmeal cookie.
Let these white chocolate cranberry oatmeal cookies be your go-to this year, and maybe add a friend or two with them, because in my humble opinion… There can never be too many oatmeal cookies in one spot!
Plus!! Oatmeal? Fruit? A touch of sweet? These are totally an acceptable breakfast cookie. Swearsies.
White Chocolate Cranberry Oatmeal Cookies
- ½ + ⅓ cup (100g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter butter softened to room temperature
- ½ cup (100g) firmly packed brown sugar
- 2 Tablespoons (13g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 and ½ Tablespoons (22g) molasses
- 1 and ½ cups (120g) quick oats1
- ¾ cup (128g) white chocolate chips
- ¾ cup (98g) dried cranberries
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a medium size bowl with a hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until smooth. Add the egg and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and molasses and beat on high again until completely combined. Scrape again if needed.
- Pour the dry ingredients into the wet ingredients and mix well on low until combined. With the mixer still on low, add the oats, white chocolate chips, and dried cranberries until dough is completely combined.
- Chill the dough for at least 45 minutes or up to 2 days in the refrigerator. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
- Preheat the oven to 350ºF (177ºC). Line 2 baking sheets with parchment or silicone baking mats and set aside.
- Using a 1 ounce cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball or drop scoops of dough directly onto the baking sheet. Place on baking sheet at least 1 and ½" apart.
- Bake for 10-12 minutes or until edges just begin to brown. Remove from oven and allow to rest on baking sheet for at least 3 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Cookies will not spread very much, so pressing on them gently with a spatula will give them a flatter look, if you'd prefer that. Transfer to wire rack to cool completely. Store cookies covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
- Quick oats: you may also use rolled oats, but since these cookies are so loaded, I chose quick oats to help the dough stick together better.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.