Do I need to soak the dried cranberries?

No, you don’t have to soak them. If your cranberries are very dry, then I would soak them to make them plumper and juicier.

Can I use fresh cranberries?

I recommend sticking with dried cranberries. Fresh cranberries will add moisture to the cookies when they bake, changing the overall texture of your cookies.

Why did my cookies spread too much?

This is most likely due to using butter that is too soft or measuring too much sugar (I always recommend using a digital kitchen scale for consistent results!). If your cookies happen to spread too much, don’t get rid of them. Serve them warm with a scoop of vanilla ice cream !

Soft & Chewy White Chocolate Cranberry Oatmeal Cookies

Name: Soft & Chewy White Chocolate Cranberry Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 35 min
Ingredients: 226 (1 cup) unsalted butter, at room temperature; 150 g (3/4 cup) light brown sugar; 150 g (3/4 cup) granulated sugar; 2 large eggs, at room temperature; 227 g (1 3/4) cups all-purpose flour; 210 g (2 cups) old-fashioned oats; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 120 g (3/4 cup) dried cranberries; 170 g (3/4 cup) white chocolate chips

Description

These White Chocolate Cranberry Oatmeal Cookies are unlike any other! They’re soft and packed with an irresistible flavor combination. Best of all, they are ready in less than 35 minutes! A mix of brown and granulated sugars creates the perfect chewy texture you’ll love with every bite!

Ingredients

Scale

226 (1 cup) unsalted butter, at room temperature
150 g (3/4 cup) light brown sugar
150 g (3/4 cup) granulated sugar
2 large eggs, at room temperature
227 g (1 3/4) cups all-purpose flour
210 g (2 cups) old-fashioned oats
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
120 g (3/4 cup) dried cranberries
170 g (3/4 cup) white chocolate chips

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Instructions

Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper.
In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
Scrape down the bowl. Add in the eggs, one at a time, and vanilla, and beat until combined.
In a separate medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt. With the mixer on low speed, add the flour to the butter mixture and mix until just combined.
Add the dried cranberries and white chocolate chips, and use a rubber spatula to fold them into the dough until evenly distributed.
Using a 1.5-ounce cookie scoop, or 2 heaping tablespoons, scoop the dough and arrange on the prepared sheet pans, leaving 3 inches of space between each cookie. Slightly flatten each cookie into a disk-like shape.
Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days.

Freezer: Stack completely cooled cookies in an airtight container or freezer-safe bag. Place parchment paper between layers to prevent sticking. You can freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking