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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/cranberry-oatmeal-cookies-with-white-chocolate-recipe/