If you’re searching for a cookie recipe that is both indulgent and festive, look no further! These White Chocolate Cranberry Oatmeal Cookies combine the sweetness of white chocolate with the tartness of cranberries, all nestled in a buttery, chewy oatmeal base. They’re perfect for holiday gatherings or as a year-round treat for your sweet tooth.
Introduction
There’s something magical about the combination of white chocolate and cranberries. Not only does this duo bring a delightful balance of sweet and tart flavors, but it also delivers a festive look that’s hard to resist. Inspired by classic oatmeal cookies, this recipe adds a luxurious twist with toasted oats and high-quality white chocolate. Whether you’re baking for a family get-together or simply treating yourself, these cookies are sure to impress.
Fun Fact: Did you know oatmeal cookies have been a favorite since the early 1900s, originally inspired by Scottish oatcakes?
Ingredients
To prepare this comforting recipe, you’ll need:
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- 2 ¼ cups brown sugar
- 3 eggs, room temperature
- 1 tbsp vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Mix-Ins:
- 3 cups old-fashioned oats
- 12 oz chopped white chocolate or high-quality white chocolate chips
- 1 cup dried cranberries
Optional Substitutions:
- Gluten-Free: Use gluten-free all-purpose flour and certified gluten-free oats.
- Dairy-Free: Opt for dairy-free white chocolate and plant-based butter.
Equipment
Here’s what you’ll need to create these delicious cookies:
- Stand Mixer with Paddle Attachment or electric mixer
- Large Mixing Bowl
- Large Baking Sheets
- Parchment Paper
- Cooling Rack
- Large Cookie Scoop
- Measuring Cups and Spoons or a Kitchen Scale
How to Make White Chocolate Cranberry Oatmeal Cookies
Follow these steps to create your own batch of irresistible cookies:
1: Toast the Oats
Preheat your oven to 350°F (175°C). Spread the oats onto one baking sheet and toast for 10 minutes. This adds a nutty depth of flavor to the cookies. Set aside to cool.
2: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup butter and 2 ¼ cups brown sugar on medium speed until light and fluffy, about 5 minutes.
3: Add Wet Ingredients
Beat in 3 eggs and 1 tbsp vanilla extract until fully incorporated.
4: Mix the Dry Ingredients
In a separate large mixing bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Gradually add this mixture to the wet ingredients, mixing until a dough forms.
5: Incorporate Oats and Mix-Ins
Fold in the toasted oats, 12 oz white chocolate, and 1 cup dried cranberries. Mix until evenly distributed.
6: Scoop and Bake
Use a large cookie scoop (approximately 3 ounces) to drop dough onto parchment-lined baking sheets. Space cookies about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown and the centers look slightly undercooked.
7: Cool and Decorate
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. Optionally, top with additional cranberries or white chocolate for extra flair.
Helpful Tips
Cooking Tips:
- Ensure all ingredients are at room temperature for a smoother dough.
- Use a kitchen scale to measure ingredients for consistent results.
- Don’t skip toasting the oats—it makes a big difference in flavor!
Serving Suggestions
- Serve these cookies warm with a tall glass of milk or a cup of hot cocoa.
- Pair them with a scoop of vanilla ice cream for an indulgent dessert.
- Pack them in festive boxes as holiday gifts for friends and family.
Nutritional Information
Short Nutritional Information:
These cookies are rich and indulgent, making them a perfect treat for special occasions.
Full Nutritional Information (per cookie):
- Calories: 412 kcal
- Carbohydrates: 62g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0.4g
- Cholesterol: 53mg
- Sodium: 147mg
- Potassium: 162mg
- Fiber: 2g
- Sugar: 39g
- Vitamin A: 325 IU
- Vitamin C: 0.1mg
- Calcium: 72mg
- Iron: 2mg
Storage and Leftovers
Refrigerate:
Store cookies in an airtight container at room temperature for up to 5-7 days.
Freezing:
Freeze cookies on a baking sheet for 1-2 hours, then transfer to freezer-safe bags. They can be stored for up to 3 months and thawed at room temperature when ready to enjoy.
Frequently Asked Questions (FAQs)
Can I use quick oats instead of old-fashioned oats?
Quick oats can work, but the texture will be softer. Old-fashioned oats are recommended for a chewy bite.
What’s the best substitute for white chocolate?
You can use dark chocolate, milk chocolate, or even butterscotch chips for a different flavor profile.
How do I ensure my cookies don’t spread too much?
Chilling the dough for 30 minutes before baking can help maintain their shape.
Related Recipes
Looking for more delicious baked treats? Check out these recipes:
Conclusion
These White Chocolate Cranberry Oatmeal Cookies are sure to become a new favorite in your baking repertoire. With their perfect balance of sweetness, tartness, and chewy texture, they’re a treat worth sharing. Don’t forget to let us know how yours turned out in the comments below. Happy baking!