Cranberry oatmeal cookies are chewy, full of dried cranberries, and, drizzled in white chocolate. This easy to make, no chill recipe makes the best oatmeal cookies!
WHY YOU’LL LOVE THEM
Christmas baking. These cookies are great for Christmas baking! The red cranberries and white chocolate drizzle make them festive!
Amazing chewy texture. These cookies are for chewy cookie lovers, they’re perfectly chewy!
Cranberries. The dried cranberries go perfect with this chewy oatmeal cookie.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
INGREDIENTS
- Butter- The recipes uses salted butter at room temperature
- White sugar
- Brown sugar
- Egg- The recipe uses one whole large egg
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Flour- All purpose flour works best.
- Rolled oats
- Cranberries - This recipe use dried cranberries sometimes called craisons
- White chocolate - White chocolate is used to make the drizzle on top.
STEP BY STEP INSTRUCTIONS
Start by preheating the oven to 350 F and lining baking trays with parchment paper.
In a large bowl beat butter and sugars together until light and fluffy, this usually takes a few minutes.
Add in the egg and vanilla extract and continue to mix.
In another bowl whisk together the baking soda, baking powder, and salt.
Add to the wet and mix together.
Mix in the rolled oats.
Fold in the dried cranberries.
Spoon dough in 1 & 1/2 tbsp balls and place them on a lined baking sheet 2 inches apart.
Bake cookies for 11 minutes or until bottoms are golden brown. The cookies will look underdone.
Let fully cool on the baking pan before moving and the residual heat will continue to cook the cookies and they will flatten out.
These cookies do spread.
To fix this, as soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around.
While cookies are still warm top with an extra dried cranberries.
After cookies are fully cooled. Melt white chocolate in the microwave. Stirring in 15 second increments.
Add melted chocolate into a piping bag or zip lock bag. Cut a small corner and drizzle over cookies.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
CAN I USE QUICK OATS?
No, you want to be sure to use rolled oats, also called old fashioned oats. These give the best texture.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these cranberry oatmeal cookies cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
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- Glazed Lemon Cranberry Loaf
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Cranberry Oatmeal Cookies
Equipment
- baking sheets
- large/small bowls
- measuring spoons/cups
- piping bag or zip lock bag
Ingredients
- 1/2 C salted butter at room temperature
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 large egg
- 1 & 1/2 tsp vanila extract
- 3/4 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 & 1/2 C rolled oats
- 3/4 C dried cranberries plus extra for topping the cookies
- 1/3 C white chocolate chips
Instructions
- Preheating your oven to 350 F and lining your baking sheets with parchment paper.
- In a large bowl beat butter and sugars together until light and fluffy, this usually takes a few minutes.1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
- Add in the egg and vanilla extract and continue to mix.1 large egg, 1 & 1/2 tsp vanila extract
- In another bowl whisk together the flour, baking soda, baking powder, and salt. Add to the wet and mix together.3/4 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Mix in the rolled oats.1 & 1/2 C rolled oats
- Fold in the dried cranberries.3/4 C dried cranberries
- Spoon dough in 1 & 1/2 tbsp balls and place them on a lined baking sheet 2 inches apart.
- Bake cookies for 11 minutes or until bottoms/edges are golden brown. The cookies will look underdone.Let them fully cool on the baking pan before moving and the residual heat will continue to cook the cookies and they will flatten out.
- These cookies do spread.To fix this, as soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around.This will give your cookie a round shape and makes them a little thicker. If you don’t have a cookie cutter you can use a glass or a jar lid.
- While cookies are still warm top with an extra dried cranberries.
- After cookies are fully cooled. Melt white chocolate in the microwave. Stirring in 15 second increments.1/3 C white chocolate chips
- Add melted chocolate into a piping bag or zip lock bag. Cut a small corner and drizzle over cookies.
Shannon
These are delicious! My husband’s absolute favorite. I made them precisely as written and they were perfect!