cranberry white chocolate oatmeal cookies
How fucken holly jolly are these beautiful bastards?
If you can’t tell, I am proud of this batch of cheery Christmas treats. They are up in there on my list of favorites. A good oatmeal cookie is irreplaceable in one’s baking repertoire, and over the years I really think I’ve dialed in on a formula I find most delightful. A lil soft, very chewy, and riddled, of course, with fillings enough to make each bite more pleasing than the last.
Behold, our first cookie box offering of 2024: Cranberry White Chocolate Oatmeal Cookies. A combo known and loved during this season, jazzed up just a spell with a good heap of oats to create that irresistible chew. Those pools of white chocolate tempt you at every glance, no?
Just looking at them gives me festive vibes. Eating them? Even better.
Merry Berry
This isn’t my first oatmeal cookie redo, but perhaps it is yours, so allow me to lay out all the steps in good order. They’re quite simple. You’ll deem yourself an expert in no time.
Grab your mixer and whip up some softened butter, brown sugar, and white sugar until nice and fluffy. Beat in two eggs, one at a time, then a good helping of vanilla extract.
Throw in some flour, old fashioned oats, baking soda, and salt. Mix until just combined. Overmixing = stiff cookie = not preferable. Using a rubber spatula, fold in lots of chopped white chocolate and/or white chocolate chips, and dried cranberries. I typically buy unsweetened, but if all you have is sweetened, it’ll be ok. Not to sweat.
Scoop out rounded 2 tablespoon-sized mounds of dough and roll into a ball. Set onto a parchment-lined baking sheet – you will need more than one baking sheet for more than one batch, so yes, this recipe will take you longer than 22 minutes depending on how many batches you need to bake.
Bake the cookies for 8 minutes. Pull out the baking sheet and tap on the counter firmly to flatten the tops. Return to the oven for a few more minutes to set up the edges, but the middle should still be soft. As they cool on the warm baking sheet, the cookies will continue to firm up.
Now, you have choices. Eat them fresh from the oven – or mostly fresh, they’ll fall apart if they have no chill time – or let them cool completely and store for later. Counter for 5 days, fridge for a week, freezer for however long before you remember them (which probably won’t be long cos they’re damn good). Make sure they’re sealed up tight to protect against flies, humidity, natural disaster, pets, children, freezer burn, etc.
Holidays, ahoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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cranberry white chocolate oatmeal cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups white chocolate chips and/or chunks
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes. Whip in the eggs, one at a time, then the vanilla. Add the oats, flour, baking soda, and salt. Mix until just combined. Fold in the white chocolate chips/chunks and the cranberries with a rubber spatula. Do not overmix. Do not pass go. Do not collect $200.
- Scoop rounded 2 tablespoon sized mounds of dough. Roll into a ball. Place onto the prepared baking sheet, taking care not to overcrowd the pan. Press a couple more chocolate chips and/or cranberries into each ball.
- Bake for 8 minutes. Remove the cookie sheet and tap firmly against the counter to flatten. Return to the oven for 3-4 minutes until the edges are set but the centers are still soft. Cool on the baking sheet.
- Eat a few warm, or cool completely and store in an airtight container for up to 5 days, the fridge for a week, or the freezer for infinity (3 months).
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