Cranberry Oatmeal Cookies With White Chocolate Recipe

Introduction

These Cranberry Oatmeal Cookies with White Chocolate are a delightful treat perfect for any occasion. Chewy oats, tart dried cranberries, and rich white chocolate combine for a balanced and satisfying cookie that’s sure to please family and friends.

Ingredients

• 1 3/4 cups (228g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 cup (224g) unsalted butter, room temperature
• 3/4 cup (168g) packed dark brown sugar
• 1/2 cup (104g) sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/2 cups (131g) uncooked quick cook oats
• 1 1/2 cups dried cranberries
• 1/2 cup pecan pieces, toasted, optional
• 12 oz vanilla candiquick (or similar baking white chocolate)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone baking mat.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
3. Step 3: In a large mixer bowl, cream the softened butter with the dark brown sugar and sugar until light and fluffy, about 3-4 minutes. You’ll notice the texture and color change.
4. Step 4: Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until the dough comes together.
6. Step 6: Stir in the quick cook oats, dried cranberries, and toasted pecan pieces until evenly distributed throughout the dough.
7. Step 7: Drop large tablespoon-sized balls of cookie dough onto the prepared cookie sheet, spacing them apart.
8. Step 8: Bake for 8-9 minutes. The cookies may look slightly undercooked in the center but will firm up as they cool. Avoid overbaking.
9. Step 9: Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a cooling rack to cool completely.
10. Step 10: Melt the white chocolate in a small bowl using a microwave or double boiler until smooth.
11. Step 11: Dip each cooled cookie into the melted white chocolate, gently shaking off the excess.
12. Step 12: Place the dipped cookies on parchment paper to set. Sprinkle with crushed pecans if desired before the chocolate hardens.
13. Step 13: Store the cookies in an airtight container at room temperature. They are best enjoyed within 2-3 days.

Tips & Variations

• For a nut-free version, simply omit the pecan pieces and the crushed pecans on top.
• Substitute dried cherries or raisins for cranberries to vary the flavor.
• Use quick oats for a softer texture or old-fashioned oats for a chewier bite.
• To melt white chocolate evenly, stir frequently and avoid overheating to prevent graininess.

Storage

Keep these cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If you want to store them longer, freeze in a sealed container for up to 1 month. When reheating, allow cookies to come to room temperature naturally for the best texture; avoid microwaving white chocolate toppings to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

What can I use if I don’t have vanilla candiquick white chocolate?

Regular white chocolate chips or bars can be melted and used as a substitute. Just be careful to melt gently to avoid burning.

Cranberry Oatmeal Cookies With White Chocolate Recipe

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★★★★★

4.9 from 109 reviews

These Cranberry Oatmeal Cookies with White Chocolate combine tart dried cranberries, hearty oats, and toasty pecans with a sweet bite of white chocolate. Soft, chewy, and perfectly balanced, they’re an irresistible treat for any cookie lover.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups (228g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

Wet Ingredients

• 1 cup (224g) unsalted butter, room temperature
• 3/4 cup (168g) packed dark brown sugar
• 1/2 cup (104g) sugar
• 1 large egg
• 2 tsp vanilla extract

Add-ins

• 1 1/2 cups (131g) uncooked quick cook oats
• 1 1/2 cups dried cranberries
• 1/2 cup pecan pieces, toasted, optional

For Dipping

• 12 oz vanilla candiquick (or similar baking white chocolate)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until fully combined.
3. Cream butter and sugars: Using a large mixer bowl, cream the room temperature unsalted butter with the dark brown sugar and sugar until light and fluffy, about 3-4 minutes. You’ll notice the mixture lighten in color and increase in volume.
4. Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well incorporated.
5. Combine dry and wet ingredients: Gradually add the dry flour mixture to the creamed butter and sugar, mixing just until combined. Be careful not to overmix; stop once the dough comes together.
6. Fold in oats, cranberries, and pecans: Stir in the quick cook oats, dried cranberries, and toasted pecan pieces evenly throughout the dough.
7. Form cookie dough balls: Scoop large tablespoon-sized balls of cookie dough and place them spaced apart on the prepared cookie sheet.
8. Bake cookies: Bake in the preheated oven for 8-9 minutes. The cookies might look slightly undercooked in the center, but they will firm up as they cool. Avoid overbaking to keep them chewy.
9. Cool cookies briefly: Let the cookies cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.
10. Melt white chocolate: Once the cookies are fully cooled, melt the vanilla candiquick or white chocolate in a small bowl, either using a microwave in short bursts or a double boiler.
11. Dip cookies in white chocolate: Dip each cookie fully into the melted white chocolate, gently shaking off any excess chocolate.
12. Set and garnish: Place the dipped cookies on parchment paper to dry. If desired, sprinkle with crushed pecans while the chocolate is still wet.
13. Store cookies: Keep cookies in an airtight container at room temperature. For best freshness and texture, enjoy within 2-3 days.

Notes

• To toast pecans, simply spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to avoid burning.
• Use quick cook oats rather than old-fashioned or steel-cut oats for best texture in the cookies.
• If you don’t want to dip the cookies in white chocolate, you can drizzle it over the top or omit entirely.
• These cookies freeze well if you want to keep them longer; thaw at room temperature before serving.

Keywords: cranberry oatmeal cookies, white chocolate cookies, quick cookies, holiday cookies, chewy cookies