Oatmeal Cranberry Cookie Recipe
Oatmeal cranberry cookies made with rolled oats, dried cranberries, and white chocolate chips. Ready to eat in under 30 minutes!
Servings: 18 servings
Equipment
Ingredients
- ½ cup unsalted butter at room temperature, 1 stick
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- ½ cup dried cranberries plus more for sprinkling on top
- ¼ cup white chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix until light and fluffy, about 3–4 minutes.
- Scrape down the sides of the bowl, add the egg and vanilla, and mix for 1–2 minutes.
- Add flour, cinnamon, baking soda, and salt. Mix at low speed until no streaks of flour remain, about 30 seconds.
- Add oats, cranberries, and white chocolate chips. Mix at low speed until evenly distributed, about 1 minute.
- Using a 1.5 tablespoon-size spring-loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 3 inches apart. Bake until the cookies are golden brown, about 10–12 minutes. Add a couple cranberries on top as soon as they come out of the oven.
- Let cool on the pans for 5 minutes, then transfer to a cooling rack until completely cool.
Notes
- My Top Tip: Freshen up your dried cranberries. If your cranberries are a little dry, soak them in warm water for 5–10 minutes, then pat them dry before adding them to the dough. This keeps them plump and juicy in the cookies.
- Storage: Store the cookies in an airtight container at room temperature for 2–3 days or in the fridge for up to 1 week.
- Freezing: You can freeze both fresh cookies and cookie dough.
- To freeze fresh cookies, place them on a parchment-lined baking sheet in the freezer until hardened, then transfer to a freezer-safe container or bag for up to 2 months.
- To freeze cookie dough, place portioned cookie dough balls on a parchment-lined baking sheet in the freezer until hardened, then transfer to a freezer-safe container or bag for up to 2 months. Bake from frozen as directed, adding a couple of extra minutes.
1 cup rolled oats
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
⅛ teaspoon salt
½ cup packed light brown sugar
4 tablespoons unsalted butter melted and cooled slightly
1 large egg room temperature
1 teaspoon vanilla extract
½ cup cranberries fresh or dried
¼ cup white chocolate chips
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Nutrition
Serving: 1g | Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 25mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
