Oatmeal Cranberry Cookies
Soft and chewy oatmeal cranberry cookies made with rolled oats, sweetened dried cranberries, cinnamon, brown sugar, and white chocolate chips. These easy cookies require no chilling and are perfect for fall and holiday baking.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
Wet Ingredients
- 1 ½ sticks salted butter (room temperature)
- 1 ½ cups light brown sugar
- 2 teaspoon vanilla extract
- 2 large eggs
Mix-Ins
- 2 ½ cups rolled oats
- ⅔ cup dried cranberries
- ½ cup white chocolate chips
Instructions
- Combine the dry ingredients. In a large measuring cup or mixing bowl, stir together the flour, baking soda, and cinnamon with a fork. Set aside.
- Mix the wet ingredients. Add the softened butter and brown sugar to a large mixing bowl. Use a hand mixer to blend for about 1 minute. Once the mixture is blended and slightly fluffy, mix in the vanilla extract and egg.
- Add the dry ingredients. With the mixer on low, slowly add the flour mixture to the butter mixture, about ⅓ cup at a time, until combined.
- Add the oats and mix-ins. Use a rubber spatula to fold in the rolled oats, dried cranberries, and white chocolate chips until evenly distributed throughout the dough.
- Scoop the cookies. Line a baking sheet with parchment paper or a silicone baking mat. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared pan, leaving space between each cookie.
- Bake. Bake at 350°F for 13–15 minutes, until the edges and tops are lightly golden and the centers look just set.
- Cool. Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a wire cooling rack.
Notes
- Don’t melt the butter. It should be softened enough to mix easily but not liquid.
- Measure the flour carefully. Spoon it into the measuring cup and level it off instead of packing it in.
- Don’t overmix. Mix just until the flour is incorporated, then fold in the oats, cranberries, and white chocolate chips by hand.
- Use old-fashioned rolled oats. Quick oats will make the cookies softer and less chewy; avoid instant oatmeal.
- Don’t overbake. Remove the cookies when the edges are lightly golden and the centers are just set. They will continue to firm up on the hot baking sheet.
- Make them extra pretty. Press 1–2 extra white chocolate chips or cranberry pieces into the top of each cookie before baking.
- For less sweetness, swap the white chocolate chips for semi-sweet or dark chocolate chips.
- For a cranberry-orange variation, add the zest of 1 orange to the dough.
Nutrition Facts
Calories: 151kcalCarbohydrates: 30gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 15mgSodium: 59mgPotassium: 76mgFiber: 1gSugar: 18gVitamin A: 23IUVitamin C: 0.03mgCalcium: 29mgIron: 1mg
