Well, the holidays are in full force and I’m as pleased as punch… well, almost. The weather here is still so warm, it’s really hard to get into the Christmas spirit. We went to our towns tree lighting yesterday in shorts. Seriously. Shorts. Ugh. Granted, this is Alabama and we very rarely see any of that beautiful white precipitation, but the 80s the first week of December is even extreme for here. Regardless, we forge ahead…
The holidays and cookies just go hand-in-hand! Seriously. And these White Chocolate Cranberry Oatmeal Cookies are a new favorite at our house. They’re just packed with so much delicious stuff, I had trouble culling the name down. Sweet and Salty White Chocolate Walnut Cranberry Oatmeal Cookies just seemed too long. Not that the one I used is much better – he he!
These are a great reason to visit the bulk section of your super market, too. You can get exactly what you need and not have to pay for a whole bunch of extra stuff. I absolutely love the bulk section at Sprouts Farmers Market and the dried cranberries there are my favorite. I’m not sure why, but they just taste so much better to me. Y’all enjoy!!
Recipe Card
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup coarsely chopped walnuts
- 2/3 cup white chocolate chips
Instructions
- Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the butter and brown sugar together until is light and fluffy. Add the eggs and vanilla and mix well.
- In another bowl, combine the oats, flour, baking soda, and salt and mix well. Add half of the dry mixture to the wet mixture and mix well. Add the other half and mix well. Stir in the dried cranberries, walnuts, and white chocolate chips.
- Drop the dough by heaping tablespoonfuls onto the lined cookie sheet about 3 to 4 inches apart. Bake for 10 to 12 minutes or until golden brown. Transfer the cookies to a wire rack to cool.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Charleen
Does it matter what kind of oats,old fashion or quick oats. I am fond of the old fashioned,sometimes called mothers oats. Great recipie love your site.
Thanks, Charleen! Rolled oats and old fashioned oats are the same.
Sonji
Hi Stacey,
I absolutely love this cookie but never made them. However, I make all of my recipes from you! While old fashioned and rolled oats are the same quick oats are not. Is it ok if I used quick oats for this recipe??
I’m so glad to hear you love my recipes! You can probably use quick oats in this cookie recipe, but keep in mind they might give the cookies a slightly different texture. Enjoy baking!
Linda
I love the flavor of these cookies…the tart, sweet, nutty oatmeal does a body good! I have one problem. I have made this recipe 3 times and each time they come out different! I am not sure what makes them do that? The first time, the cookie was very dry, the second time more moist (kind of like a chocolate chip cookie) and the third time, they spread alot. I am using the same ingredients, don’t know if I measured wrong, if the butter was too cold or warm, if I beat it too long? Can you help me decifer the different results? I will still make the cookie, but would like to know how they might turn out?!?
Glad to hear you enjoyed them! Measuring the flour incorrectly can have an effect on the cookies. I recommend spooning the flour into the measuring cup rather than scoop the flour with the measuring cup. And the butter being too warm will cause the cookies to spread too much. If you find that it happens with your first batch, you can always toss the dough in the fridge for about 30 minutes then proceed with the recipe. The amount of “toppings” in the cookie can cause it to spread too, so make sure that you’re using the same measurements I used. Hope that helps!
Jayne
Is one cup of butter one stick?
1 stick equals 1/2 cup. 2 sticks is 1 cup.
Carolyn
How many cookies does a recipe make?
About 30 to 36
Ellie Smith
I put some orange zest in my batter….very tasty.
What a fantastic idea!
Bsrb
Like this idea
Kelly
Is it ok if I leave out the walnuts?
I think it would be just fine. 🙂
Mary
can I double this easily?
Absolutely!
Vicky
These look delicious and festive! I make a rice krispie bar recipe with the white chocolate and cranberries. The GKs love them.
Sounds delish!
Judi
Hi Stacey , I am so glad you put this recipe in an email I saw it on facebook this morning and loved it but am out of ink for my printer and time poor so I could not copy it out. Well now it is going to be part of my cookie exchange and I am really looking forward to that first bite, yummy. Do you have any special Christmas traditions you follow with your family? take care god bless from Judi
I hope you’ll enjoy them, Judi! We always gather the weekend before Christmas for our annual Christmas cookie and candy making weekend. It’s something we’ve always done and we all look forward to!
Mary // chattavore
I make a very similar Christmas cookie and it is my absolute favorite! I love to layer the ingredients in jars to give as gifts, too.
Great idea, Mary!!
Deborah D.
My goodness. These look too good to eat. I can’t wait to make some.
I hope you’ll enjoy them!
Kari
These look delicious! I love incorporating cranberries!
Kari
http://www.sweetteasweetie.com
Me too! Such a great sweet and tart addition!