Oatmeal Cranberry White Chocolate Chunk Cookies

The perfect blend of sweet and tangy! These Oatmeal Cranberry White Chocolate Chunk Cookies are an unbeatable combination of chewy oats, tart cranberries, and creamy white chocolate. Soft, chunky, and utterly irresistible, these treats are sure to become a new favorite in your household.

Ready Time

1 hrs 10 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter, softened, 3/4 cup white granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 cup dried cranberries, 1 cup white chocolate chunks

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, oats, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the cranberries and white chocolate chunks.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You should end up with 9 delicious cookies!

Notes

Use old-fashioned oats for a slightly chewier texture and a more pronounced oat flavor. White chocolate chunks are optional, but they add a sweet and creamy contrast to the tart cranberries.

Chill the dough in the fridge for at least 30 minutes to allow the flavors to meld and the butter to firm up, making it easier to scoop.

Make sure to leave ample space between each cookie, as they’ll spread during baking. If you want a crisper cookie, bake for 14-16 minutes.

If you prefer a chewier cookie, bake for 10-12 minutes.

The cookies will be soft and fragile when fresh out of the oven, but they’ll firm up as they cool. These cookies freeze beautifully, so feel free to store them in an airtight container for up to 2 months.