Cranberry White Chocolate Oatmeal Cookies

Christmas is just around the corner and the baking season has begun.  The cookie’s tart flavor of cranberries comes from both dried and fresh cranberries, sweetened by the addition of white chocolate chips and is oh so delicious.   This cookie keeps well, freezes well, holds together during shipping and tastes fantastic.  These are the cookies we leave out for Santa……if there’s any left.

Cranberry White Chocolate Oatmeal Cookies


  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda


  • 2 cups quick oats
  • 1 cup dried cranberries
  • 1 cup fresh cranberries, sliced
  • 2 cups white chocolate chips



  1. Preheat oven to 350F.  Line baking sheets with parchment and set aside.
  2. Sift flour, salt, baking soda and baking powder together and set aside.
  3. Cream butter and sugar in bowl of stand mixer till light and fluffy.
  4. Add eggs one at a time, beating to incorporate.
  5. Add vanilla and orange extract.
  6. Slowly add flour mixture beating only till incorporated.
  7. Blend in oatmeal using mixer.
  8. Using a wooden spoon or spatula stir in cranberries and white chocolate chips.
  9. With a small scoop(1 tablespoon), dip cookies onto prepared sheets.  Place about 2 inches apart.
  10. Bake 10 to 12 minutes at 350F.  For a larger cookie, adjust the baking time.
  11. Remove to cooling racks and cool completely.
  12. Store cookies in an airtight container at room temperature for up to 3 weeks.
  13. Enjoy

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