I love a good cookie recipe, including these white chocolate oatmeal cranberry cookies. These cookies are sweet, tart, and nutty, boasting all the flavors of holiday goodness!
I incorporated some of my favorite fall ingredients to make these oatmeal cranberry white chocolate cookies.
I stirred rolled oats, dried cranberries, pecans, and white chocolate chips into the cookie dough. As a result, this recipe provides tons of flavor and texture.
While people tend to make their oatmeal cookies with raisins, I decided to make a substitution here with tart, dried cranberries. Dried cranberries can be a great baking addition during this time of the year.
These oatmeal cranberry white chocolate cookies are incredibly chewy. As a matter of fact, these cookies are spot on when it comes to the perfect chewiness.
To create that chewy consistency, I chilled the cookie dough batter before I baked it. Also, I didn’t give the cookies the chance to brown in the oven. Instead, I let the cookies continue baking on the cookie sheet outside of the oven.
Furthermore, you may have noticed that these cookies are on the plumper side. Again, this is a result of chilling the cookie dough beforehand. I was generous with my portion sizes too when it came to scooping the cookie dough balls.
If you’re not a fan of pecans, you can also use walnuts. By the same token, you can also use macadamia nuts. If you don’t like nuts, feel free to leave them out. I love adding the pecans because they provide fabulous crunch.
These oatmeal cranberry white chocolate cookies take about half an hour to make from start to finish. This includes the time it takes to chill the cookies and then bake them.
I love gifting these cookies to family and friends during the holidays. I usually wrap the cookies in cellophane with festive ribbon or place the cookies in treat bags.
Do you guys have a favorite cookie you love to make for the holidays? Please share your favorite type of cookie in the comments below!
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tbsp unsalted butter, melted and cooled
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 tsp pure vanilla extract
- 1 egg
- 3/4 cups old-fashioned rolled oats
- 1/2 cup dried cranberries
- 1/4 cup pecan pieces
- 1/4 cup white chocolate chips
- Preheat the oven to 325°F. Stir the sugars and melted butter together with a rubber spatula until thoroughly blended together. Add the cinnamon, vanilla, and the egg. Vigorously mix until the egg is blended in well.
- In a separate bowl, stir the flour, salt, and baking soda together. Pour the flour mixture into the wet ingredients. Stir just until combined.
- Add in the rolled oats, dried cranberries, pecan pieces, and white chocolate chips. Stir everything together. Chill the dough in the refrigerator for 10 minutes.
- Scoop about 1/8 cup of dough per cookie, rolling the dough into balls. Gently press down on the cookies to slightly flatten them down.
- Bake the cookies for 15-16 minutes, until they set but before they turn golden. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
Nutrition Information:Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 112