Perfectly soft and chewy Oatmeal Cranberry Cookies with a deliciously crispy edge is a family favorite cookie recipe. A brown butter cookie base gives a delicious deep and toffee like flavor to these cookies with bites of tart cranberries and sweet white chocolate chips. The oatmeal provides a delicious texture to these chewy cookies. Oatmeal Cranberry White Chocolate Chip Cookies are a favorite for the lunch box, mid day snack or dessert.
Other cookie recipes we love include Perfect Chocolate Chip Cookies, Spiced Oatmeal Raisin Cookies, and Brown Butter White Chocolate Macadamia Nut Cookies.
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I've been making Cranberry Oatmeal White Chocolate Chip Cookies on the regular.
I just adore the contrast of flavors of the dried cranberries with the sweet white chocolate chips, and the texture of the rolled oats. As if that wasn't enough the brown butter, cinnamon, and vanilla add the perfect warmth for this time of year.
As good as these are as a Christmas Cookie we really love them year-round. We've been enjoying these babies since the kids went back to school, after a summer break when it was too hot to bake, and have yet to tire of them.
I'm pretty sure I will be making these Oatmeal Craisin White Chocolate Chip Cookies a gazillion more times before the end of the year, because they are just that good! You should too!
Here's how I make Oatmeal Cranberry White Chocolate Chip Cookies.
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Brown 12 tablespoons Butter, until nutty smelling, and golden brown.
Remove from heat, and add browned butter to a mixing bowl. Stir in remaining 1/4 cup of Butter, until melted.
Using brown butter in these Oatmeal Cranberry White Chocolate Cookies really makes them the absolute best. It adds a layer of flavor that makes these cookies highly addictive.
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Whisk together 1 whole Egg, and 1 Egg Yolk. Set aside.
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Add:
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 3/4 teaspoon Salt
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Add beaten Egg mixture to brown butter. Beat on medium speed for 30 seconds.
Let mixture rest for 3 minutes.
Repeat beating for 30 seconds, and resting for 3 minutes, until mixture becomes thick, and pale.
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Add:
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Cinnamon
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Mix in 1 cup Rolled Oats, and 1 3/4 cup All-Purpose Flour, until combined.
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Stir in:
- 1 cup White Chocolate Chips
- 3/4 cup Sweetened Dried Cranberries or Craisins
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Drop Oatmeal Cranberry White Chocolate Chip Cookie dough onto an ungreased cookie sheet spaced about 2" apart using a standard sized cookie scoop or about a heaping tablespoon of dough.
Press additional white chocolate chips, and cranberries into balls to make them pretty if desired.
Bake at 350 degrees for 8-10 minutes until edges start to lightly brown, and starting to set, but centers are still soft.
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Allow Cranberry Oatmeal White Chocolate Chip Cookies to cool on cookie sheet for 4 minutes before moving them to a cooling rack.
Make sure to add these to your holiday cookie trays along with our other favorites like:
- Chewy Molasses Cookies
- Soft Chewy Lemon Cookies
- Sugar Cookies
- Orange Cranberry Pistachio Shortbread Cookies
- Triple Chocolate Hazelnut Cookies
- Soft Chewy Lemon Cookies
- Snow Ball Cookies
- Brownie Peanut Butter Swirl Cookies
- White Chocolate Macadamia Nut Cookies
Yield: 48
Oatmeal Cranberry White Chocolate Chip Cookies
Perfectly soft and chewy Oatmeal Cranberry White Chocolate Cookies in a brown butter cookie dough with a deliciously crispy edge is a family favorite cookie recipe.
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Ingredients
- 1 cup Butter
- 1 whole Egg
- 1 whole Egg Yolk
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 3/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Cinnamon
- 1 cup Rolled Oats
- 1 3/4 cup All-Purpose Flour
- 1 cup White Chocolate Chips, Plus Additional To Decorate
- 3/4 cup Sweetened Dried Cranberries, Plus Additional To Decorate
Instructions
- Preheat oven to 350 degrees.
- Brown 12 tablespoons Butter, until nutty smelling, and golden brown.
- Remove from heat, and add brown butter to mixing bowl. Stir in remaining 1/4 cup butter until melted.
- In a small bowl whisk together egg, and egg yolk. Set aside.
- Add both sugars, vanilla, and salt to butter. Mix until well blended.
- Beat egg mixture into butter for 30 seconds at medium speed. Let rest for 3 minutes.
- Beat for another 30 seconds, and rest for 3 minutes. Repeat until mixture becomes thick, and pale.
- Beat in baking soda, and cinnamon for 30 seconds.
- Mix in oats, and flour.
- Stir in white chocolate chips, and cranberries.
- Drop cookie dough by heaping tablespoon or standard sized cookie scoop onto ungreased cookie sheet about 2" apart. Press additional white chocolate chips, and cranberries into cookie dough balls if desired to decorate.
- Bake 8-10 minutes until edges are set, and starting to brown, but centers are still soft. Allow cookies to cool 4 minutes on cookie sheet before moving them to cooling rack.
Nutrition Facts
Calories
109.17Fat
5.33 gSat. Fat
3.20 gCarbs
14.64 gFiber
0.44 gNet carbs
14.20 gSugar
9.71 gProtein
1.14 gSodium
82.78 mgCholesterol
18.62 mgCalories are estimated.
© 2017 Serena Bakes Simply From Scratch
10 comments
YUM! These cookies look so good! I love cranberry and white chocolate combination and have to try it :)
These are lovely cookies! Got a huge thumbs up from my hubbie. These are cookie exchange bound tomorrow night.
Thank you for sharing this recipe. They are part of my Christmas trays from here on out!
These cookies turned out great! I know my Christmas luncheon ladies will love them! Thanks for sharing this recipe 😊
Hi. Any idea why mine spread and became thin and flat? Still good but not like pictures.
Hi, The brown butter probably hadn't set quite enough and melted too quickly. If the house is really warm you can pop the dough in the refrigerator for 20-30 minutes to cool it down or if the house is cool try beating the butter a few more times with a rest to help it set. It will become quite firm when it's ready. I hope that helps, Serena
Mine turned out crumbled and flat.
Do you use salted or unsalted butter? Do you use light or brown sugar?.. Can’t wait to try this recipe but don’t want to mess up!
Hi! I use Salted Butter. I use Golden Brown Sugar. Light would be the closest if you don't have Golden. Thanks, Serena
Just perfect! And so delicious. Glad I found this recipe. I did add chopped macadamia nuts for a little crunch. Very tasty!
Mmmm! So good 😉
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