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White Chocolate Cranberry Oatmeal Cookies

White chocolate cranberry oatmeal cookies are chewy, buttery cookies packed with rolled oats, tart dried cranberries, and white chocolate chips. Chilling the dough for 30 minutes helps the cookies bake with lightly golden edges and soft centers.
Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 235

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 3 cup old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. In a medium bowl, whisk together the flour, baking soda, and salt.
  7. Add the dry ingredients to the butter mixture and mix just until combined.
  8. Stir in the oats, dried cranberries, and white chocolate chips until evenly distributed.
  9. Chill the dough for 30 minutes.
  10. Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For chewy cookies, take them out when the edges are lightly golden and the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter and dairy-free white chocolate chips.