These white chocolate cranberry oatmeal cookies are sweet, decadent, and bursting with fruity flavor.
White Chocolate Cranberry Oatmeal Cookies Ingredients
These are the ingredients you’ll need to make this top-rated white chocolate cranberry oatmeal cookie recipe:
· Butter and brown sugar: This white chocolate cranberry oatmeal cookie recipe starts with butter beaten with brown sugar.
· Eggs: Two large eggs add moisture and act as a binder, which means they help hold the dough together.
· Oats: Of course, you’ll need oats! Opt for rolled oats for this recipe.
· Flour: All-purpose flour gives the cookie dough structure.
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Salt: A pinch of salt enhances the overall flavor, but it won’t make the cookies taste salty.
· Cranberries: Use dried (not fresh) cranberries for this recipe.
· White chocolate: Coarsely chopped white chocolate is best, but white chocolate chips will work in a pinch.
Tip: You can use semisweet chocolate chips if you wish.
How to Make White Chocolate Cranberry Oatmeal Cookies?
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make white chocolate cranberry oatmeal cookies.
1. Beat the butter and sugar, then beat in the eggs.
2. Stir in the dry ingredients and mix-ins.
3. Drop the dough onto prepared baking sheets.
4. Bake until the edges are golden.
How to Store White Chocolate Cranberry Oatmeal Cookies
Allow the white chocolate cranberry oatmeal cookies to cool completely. Transfer them to an airtight container and store at room temperature for three to five days. If you want to go the extra mile to keep the cookies soft, stick a slice of bread in the container (it’ll absorb the dry air, sparing the cookies).
Learn more: How to Store Cookies so They Stay Fresh Longer
Can You Freeze White Chocolate Cranberry Oatmeal Cookies?
Yes! You can freeze baked and unbaked white chocolate cranberry oatmeal cookies.
· To freeze baked cookies: Arrange the cookies in a single layer on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer the frozen cookies to zip-top bags or another freezer-safe container. Freeze for up to one month.
· To freeze cookie dough: Drop the cookie dough by the spoonful onto a baking sheet, cover, and freeze for a few hours or up to overnight.Transfer the frozen dough balls to zip-top bags or another freezer-safe container. Freeze for up to three months. Bake from-frozen according to the recipe, adding a few minutes to ensure complete baking.
Learn more: How to Freeze Cookies and Cookie Dough for Easy Holiday Baking
Allrecipes Community Tips and Praise
“These came out great,” raves Latrice Bragg. “I doubled the recipe for a Christmas cookie exchange. I did add about 1 teaspoon of cinnamon and about 1 teaspoon of vanilla flavoring. They were a hit!”
“This recipe is always a crowd favorite among my family — I’ve made it on countless occasions,” says cookingqueen22. “They taste just as good hot out of the oven as they do a week later and are perfect with coffee or milk!”
“The best cookies ever,” according to Camaro9814. “I chilled the dough in the fridge for about 30 minutes to keep the cookies from spreading in the oven. Definitely make them again!”
Editorial contributions by Corey Williams