Oatmeal Cranberry White Chocolate Cookies
Chewy, spiced oatmeal cookies studded with tart cranberries and creamy white chocolate. These cookies are like a little holiday market in your kitchen — cozy, warm, and a touch magical, like walking past a spice stall with a mug of mulled juice in hand.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg freshly grated
- ¼ tsp salt
Wet Ingredients
- ½ cup 1 stick unsalted butter, softened
- ⅓ cup packed brown sugar
- 1 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract or essence
Mix-Ins
- ½ cup cranberries soaked and drained (unsweetened if you prefer more tartness)
- ⅓ cup white chocolate chips
Instructions
- Prep: Line a baking sheet with parchment. Preheat oven to 350°F (175°C)
- Prepare cranberries: If using dried cranberries, soak them in warm water (or orange juice for more tartness) for 10–15 minutes, then drain well.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream butter & sugar: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla; beat until combined.
- Combine: Add dry ingredients to the wet mixture, mixing just until no flour streaks remain.
- Fold in oats, cranberries and white chocolate chips.
- Chill dough: Refrigerate for 10-15 minutes (helps control spread).
- Scoop 1½ tbsp portions of dough, spacing about 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are golden but centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Prefer a more tart bite? Use unsweetened dried cranberries, soak in orange juice instead of water, and/or add ½ tsp orange zest to the dough.
- Sweeter version: Use sweetened dried cranberries and skip the zest.
- Texture tip: For chewier cookies, reduce bake time slightly. For crispier edges, leave in the oven for 1–2 minutes longer.
- Storage: Keeps well in an airtight container at room temperature for 4–5 days, or freeze dough balls for fresh-baked cookies anytime.