Description

Chewy White Chocolate Oatmeal Cranberry Cookies packed with sweet-tart flavor—perfect for holiday treats or anytime cravings!

Ingredients

1 cup (2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old-fashioned rolled oats

1 cup dried cranberries

1 cup white chocolate chips

Optional: 1/2 teaspoon cinnamon for extra warmth

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).

Step 3: Add Wet Ingredients

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add to the wet mixture, mixing until just combined.

Step 5: Fold in the Goodies

Gently fold in the oats, cranberries, and white chocolate chips. The dough will be thick and slightly sticky.

Step 6: Scoop & Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.

Step 7: Cool & Serve

Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Then enjoy with a cold glass of milk or a cup of tea!

Notes

Don’t Overbake: They’ll continue to cook slightly on the pan after you take them out.
Soft vs. Crisp: For chewier cookies, bake for 10 minutes; for a crispier bite, go for 12–13 minutes.
Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.

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