Serves a Crowd

Cranberry White Chocolate Oatmeal Cookies

June 17, 2013
0 Ratings
  • Makes 4 dozen cookies
Author Notes

A well balanced cookie that can be eaten any time of day by the young and young at heart.

Adapted from Martha Stewarts Oatmeal Rasin Cookie Recipe. —the homemade goodness

What You'll Need
  • dry mixture
  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • wet mixture
  • 1 cup room temperature unsalted butter
  • 1 cup granulated sugar
  • 1 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 11 ounces white chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Whisk together oats, flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
  3. Put butter, granulated and light-brown sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes.
  4. Mix in eggs, one at a time and vanilla.
  5. Reduce speed to low. Add oat mixture; mix until just combined.
  6. Stir in cranberries and white chocolate chips.
  7. Using a table spoon or ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
  8. Bake until golden and just set, about 14 minutes. Let cool on sheets about 3 minutes.
  9. Transfer cookies to racks using a spatula; let cool completely.
  10. Cookies can be stored in airtight containers at room temperature and shared with old friends.

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1 Review

MaryPat September 19, 2014
These cookies didn't turn out well - I think the flour to oats ratio is off. They were soft and falling apart when I tried taking them off the baking sheet. I waited a few minutes but then they stuck like glue and broke apart when I tried to remove them. Luckily they tasted really good because the appearance was terrible and I had to sweep the floor 3 times. Good thing I wasn't on TV! :)