White Chocolate Cranberry Oatmeal Cookies
Chewy oatmeal cookies with lightly golden edges, tart dried cranberries and creamy white chocolate chunks. Batch yield: 24 cookies. One serving: 1 cookie, approximately 37 g after baking and cooling. Allow approximately 139 minutes from starting to soften the butter to completely cooled cookies. The 115 non-oven minutes comprise 30 minutes for butter softening, 25 minutes of hands-on preparation, 30 minutes of chilling and 30 minutes for the final batch to cool. Oven time is 24 minutes total: two sequential 12-minute batches. Preheating overlaps chilling, and the first batch's cooling overlaps the second bake and final cooling, so those periods are not counted twice. Colder butter or cookies needing extra oven time will extend the schedule. Appliances: Oven; Refrigerator; Electric hand mixer. Equipment: Digital kitchen scale; Measuring spoon; Two 33 × 45 cm baking trays; Baking parchment; Medium mixing bowl; Large mixing bowl; Whisk; Sturdy spatula; Knife; Chopping board; Cookie scoop or tablespoon; Flat spatula; Wire cooling rack. Allergens: Flour contains wheat and gluten; butter and white chocolate contain milk; the dough contains egg. White chocolate may contain soy lecithin, so check its label for soy and any additional product-specific allergens. Nutrition is estimated per cookie; rounded macros provide approximately 153 kcal. Storage: Once completely cool, store airtight at room temperature for up to 4 days or refrigerate for up to 7 days. Freeze cooled cookies in an airtight container, with parchment between layers, for up to 3 months. Thaw covered at room temperature before eating.
115 min
Prep
24 min
Cook
24
Serves
153
Calories
Macros · per serving
2g protein
22g carbs
7g fat
Ingredients
For 24 servings
- 125 g All-purpose flour
- 2.5 g Baking soda
- 1.3 g Ground cinnamon
- 1.5 g Fine salt
- 115 g Unsalted butter
- 100 g Light brown sugar
- 50 g Granulated sugar
- 1 whole egg Large egg
- 5 ml Vanilla extract
- 150 g Old-fashioned rolled oats
- 105 g Sweetened dried cranberries
- 140 g White chocolate
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 30 minutes, until easily indented but not melted or greasy. Set out the whole egg at the same time. A cold kitchen may require longer for the butter to soften.
- 2
Line two 33 × 45 cm (13 × 18 inch) baking trays with baking parchment. Chop the white chocolate into roughly 5–10 mm chunks.
- 3
Whisk the flour, baking soda, cinnamon and salt together in a medium bowl.
- 4
In a large bowl, use an electric hand mixer to beat the softened butter, brown sugar and granulated sugar for 2–3 minutes, until creamy and slightly lighter. Scrape down the bowl, then beat in the egg and vanilla until smooth.
- 5
Add the flour mixture and mix on low speed just until no dry flour remains. Using a sturdy spatula, fold in the oats, cranberries and white chocolate until evenly distributed. The dough should be thick and scoopable.
- 6
Divide all the dough into 24 portions, about 39–40 g each. Shape into thick, rounded mounds and arrange 12 on each prepared tray in a 3-by-4 layout, leaving about 6–7 cm between their centres. Refrigerate both trays for 30 minutes. During the final 15 minutes of chilling, preheat the oven to 180°C/350°F conventional or 160°C/320°F fan, with a rack in the centre.
- 7
Bake the first tray on the centre rack for about 12 minutes. The cookies are ready when their edges are lightly golden and their centres look set and matte but still feel soft; they should not look wet or glossy. If necessary, allow another 1–2 minutes rather than leaving visibly raw centres.
- 8
Remove the first tray and immediately bake the second tray for about 12 minutes, using the same doneness cues. This recipe uses two sequential oven batches, not two trays baked together.
- 9
Let each batch rest on its tray for 5 minutes, then transfer the cookies with a spatula to a wire rack. Cool for about 25 minutes more, until completely cool. The first batch cools while the second batch bakes. The cookies firm around the edges while retaining chewy centres.
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