This recipe for White Chocolate Cranberry Oatmeal Cookies is one of the very first recipes I shared here, all the way back on November 8, 2009. How oh HOW was it so long ago?!
The photo – just one – was of the cookies inside a closed box, with only a tiny peek through the clear window into the blurry cookies inside. So, you know, I thought it might be nice to photograph and show the actual cookies this time. (Bonus that our kiddo’s school was holding a bake sale – the perfect opportunity to make these delicious morsels and then get them OUT of the house pronto. Because hello, addicting.)
Anyway, here’s the post and the recipe, along with pictures. Of the actual cookies. How novel! 🙂
Sometimes I just don’t know what to do to express a sentiment, other than bake someone something.
In this case, a friend and coworker of mine is moving out of the state. I think it’s going to be such a great thing for her and her family, but doggone it, I’m going to miss her!
So I made her these White Chocolate Cranberry Oatmeal Cookies. I know it doesn’t even begin to show, well, much of anything, but I figured they may need some sustenance on their long drive to their new home, and if nothing else, I’m good for providing sustenance!
These White Chocolate Cranberry Oatmeal Cookies are probably my favorite oatmeal cookie of all (okay, other than these). They’re uber buttery, melt-in-your-mouth, loaded with white chocolate and tart-and-chewy dried cranberries … oh and, of course, oats, which make them 100% healthy. Right? Right?!!
By the way, I don’t have any vegan or dairy-free options for this one yet, but I’m working on it and will update as soon as I’ve perfected the alternatives!
White Chocolate Cranberry Oatmeal Cookies
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine-grain sea salt or table salt
- 1 cup dried cranberries
- 1 11-ounce bag white chocolate chips (about 2 cups)
- Preheat oven to 375 degrees Fahrenheit.
- Place butter in a large mixing bowl or the bowl of a stand mixer. Beat butter with hand mixer or stand mixer until pale and fluffy, about 2 minutes. Add the brown sugar and mix again until fluffy, about 2 more minutes. Add eggs one at a time, mixing to incorporate completely each time. Add the vanilla and mix to combine.
- To a large bowl, add the oats, flour, baking soda, and salt. Stir with a whisk or wooden spoon until combined.
- Add the dry ingredients to the wet and mix JUST until the flour is combined. (Don't overmix or the gluten will develop in the flour and give your cookies an unpleasant texture!)
- Add the white chocolate chips and cranberries. Stir them in with a sturdy wooden spoon, just until incorporated.
- Drop spoonfuls or scoopfuls onto an ungreased cookie sheet (I like to line mine with these parchment paper sheets for easy clean-up). Lately I've been making these cookies a bit bigger, with a cookie scoop that's the equivalent of about 1/4 cup. Make yours as small or large as you like!
- Bake until they spread, start to set, and are beginning to brown, 8-10 minutes.
- Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack and let cool the rest of the way.
- Cookies keep in an airtight container at room temperature for about 4 days.
Originally posted November 8, 2009. Updated December 8, 2017.