Cranberry White Chocolate Oatmeal Cookies

By • June 17, 2013 1 Comments

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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


Makes 4 dozen cookies

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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