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White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies (1 of 4).jpg

So, I've mentioned before that the standard raisins and/or chocolate chips are not the champion toppings of oatmeal cookies. And today I'm back to announce that they are not even #2.

I typically find white chocolate to be excessively sweet in an already sugar-laden cookie, but with the right flavor pairings, it can be absolutely magical. The sweetness can be balanced with salty and savory flavors or, in this case, a tart contrast with cranberries. This is definitely one of those "right flavor pairings."

Couple the melty white chocolate and soft cranberries with a crisp, crunchy oatmeal cookie base, and you've got a winner on all fronts of flavor and texture. The chewy oaty scotchy toffee remains king of the oatmeal cookies, but this is... the queen? Yes. Oatmeal Cookie... Queen. Nailed it. Are you still reading this? Go bake.


Recipe makes 24 medium cookies

  • 125g (1 cup) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 100g (1 & 1/4 cup) fine grain/quick cooking oats*
  • 115g (1/2 cup or 1 stick) unsalted butter, room temperature
  • 125g (5/8 cup) dark brown sugar
  • 50g (1/4 cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 90g (1/2 cup) white chocolate chips
  • 60g (1/2 cup) chopped dried cranberries
  1. Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
  2. Combine the dry ingredients. Sift flour and baking soda into a mixing bowl and whisk together with oats and salt until evenly distributed. Set aside.
  3. Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
  4. Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
  5. Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
  6. Gently fold white chocolate chips and cranberries into mixture.
  7. Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired.
  8. Scoop or roll out cookie dough into 1.5 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
  9. Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 9-11 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
  10. Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.

Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - just make sure they're completely cooled and free of moisture before freezing.

*If you only have full grain old fashioned rolled oats on hand, a few pulses in a food processor will bring them down to the desired consistency for this recipe.

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