These Oatmeal Cranberry Cookies are soft and chewy and make a great sweet treat! They are packed with oats, sweetened dried cranberries, crunchy pecans and white chocolate chips. They come together really quick and bake up perfectly. They will disappear just about as fast as you can make them.
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These Cranberry Oatmeal cookies are a staple on our Christmas cookie plate. They are definitely a favorite with the adults in the house! The kids usually reach for the Christmas Chocolate Chip Cookie first.
How To Make Oatmeal Cranberry White Chocolate Chip Cookies
This is a quick overview of the steps to make these cookies. For more detailed instructions and ingredients, pop down to the recipe card.
Step 1
Mix the cookie dough completely.
Step 2
Portion onto a parchment paper lined baking sheet. Bake at 350°F for 9-10 minutes.
Step 3
Let the cookies finish baking on the hot cookie sheet for about 2 minutes. Then remove to a cooling rack.
Step 4
Serve up your Oatmeal Cranberry and White Chocolate cookies with a cold glass of milk or a hot cup of coffee.
Storing
Store your baked Oatmeal Cranberry Cookies at room temp in an airtight container for up to 5 days. You can keep them in the fridge for up to 2 weeks, although after a week they may start to dry out.
You can also freeze these baked cookies for up to 6 months. Let them cool completely and place them in a freezer safe baggie, pop them in the freezer. To thaw just place them at room temp for a couple hours.
Freezing Dough and Baking
You can also freeze the unbaked cookie dough and bake it later. Portion out the cookie dough into large tablespoon portions on a wax paper or parchment paper lined baking sheet (that will fit in the freezer). A cookie dough scoop can help with this task. Pop them in the freezer to freeze completely and then transfer to a freezer safe baggy.
They will be good for 6-12 months in the freezer. You can bake them from frozen at 350°F for around 12 minutes.
Recipe Tips to Remember
- for thicker cookies refrigerate the dough for 30 minutes before baking.
- For prettier cookies, dot the outside of the portioned cook dough with cranberries/pecans/white chocolate chips before baking.
- Pull the cookies a minute before they start to brown on the edges. Then let them finish cooking on the hot cookie sheet.
- If you like perfectly round cookies, when they come out of the oven and they are still hot take a large glass and place it over the cookie. Shimmy the cookie around on the cookie sheet and it will take the shape of the perfectly round glass.
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Chewy Cranberry Oatmeal Cookies
Ingredients
- ½ cup butter - softened
- ½ cup light brown sugar - packed
- ¼ cup granulated sugar
- 1 small egg
- 2 tsp. vanilla extract
- 1 cup all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ teaspoon kosher salt
- ¾ cup dried sweetened cranberries - Craisins
- ¾ cup pecan pieces - toasted
- ¾ cup quick cooking oats
- ½ cup white chocolate chips
Instructions
- Preheat oven to 375. Line a baking sheet with parchment paper.
- With a stand or electric mixer, beat the butter at medium speed until creamy for about 1 minute.Gradually add both sugars, beating well for 2 minutes.½ cup butter, ½ cup light brown sugar, ¼ cup granulated sugar
- Add in the egg and vanilla. Beat until combined.1 small egg, 2 tsp. vanilla extract
- In a small bowl, combine the flour, baking soda, baking powder and salt and whisk together.1 cup all-purpose flour, ½ tsp. baking soda, ¼ tsp. baking powder, ¼ teaspoon kosher salt
- Gradually add the flour mixture to the butter mixture, mix until blended.
- Add the cranberries, pecans, oats and white chocolate chips and give a quick mix just until combined or stir in by hand.¾ cup dried sweetened cranberries, ¾ cup pecan pieces, ¾ cup quick cooking oats, ½ cup white chocolate chips
- For thicker cookies, refrigerate the dough for 20-30 minutes at this point.
- Drop dough by heaping Tablespoonful’s – 2 inches apart on the baking sheet lined with parchment paper.If baking in batches place the additional cookie dough in the fridge.
- Bake the cookies for 9-11 minutes or until lightly browned. Finish cooking on the hot baking sheet for 2 minutes.Transfer to a baking rack for cooling.
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Recipe Tips and Notes:
- for thicker cookies refrigerate the dough for 30 minutes before baking.
- For prettier cookies, dot the outside of the portioned cook dough with cranberries/pecans/white chocolate chips before baking.
- Pull the cookies a minute before they start to brown on the edges. Then let them finish cooking on the hot cookie sheet.
- If you like perfectly round cookies, when they come out of the oven and they are still hot take a large glass and place it over the cookie. Shimmy the cookie around under the glass and it will take the shape of the perfectly round glass.
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