These White Chocolate Cranberry Oatmeal Cookies are a family favorite. They’re loaded with dried cranberries, sweet creamy white chocolate chips, and good for your heart oatmeal.
I originally posted this recipe in 2009 and have made it countless times since then. When I was baking them again recently with my daughter and grandson, my daughter looked at the pictures on the post and said I should update this post with new pictures. So I did.
Maria of Two Peas and Their Pod posted this scrumptious cookie recipe on her blog in 2008. She’s kind of the cookie queen. It is a nice blend of sweet and tart.
I like to add whole wheat pastry flour to boost the nutrition just a bit. I also like to chill the dough for 30 minutes when I have the time. King Arthur Flour has a good article on why you should be chilling your cookie dough.
If you haven’t tried this one yet, you really should!
- 1 1/4 cup flour (or 1 cup whole wheat pastry flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups old fashioned oats
- 1 cup Craisins
- 1 cup white chocolate chips
- In a medium bowl, whisk together flour, baking powder, soda, and salt.
- In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add egg and vanilla; beat well. Add flour mixture and mix just until blended. Add oats, Craisins, and white chocolate.
- Cover with plastic wrap; refrigerate 30 minutes.
- Bake at 375° for 8-12 minutes until the edges are golden brown, but the center is still soft. Cool on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
Adapted from Two Peas and Their Pod