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A platter of white chocolate oatmeal cookies stacked high, brimming with white chocolate chips and dried cranberries for a perfect snack.

White Chocolate Oatmeal Cookies

Soft, chewy white chocolate oatmeal cookies with dried cranberries, a hint of cinnamon and quick-cooking oats. Bakery-style and bursting with flavor in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup white sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup butter softened
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries chopped
  • 6 oz white chocolate chips
  • 1 1/2 cups quick-cooking oats not instant

Method
 

  1. Cream the white sugar, brown sugar and softened butter with a hand mixer until smooth. Beat in the egg and vanilla.
  2. Mix in the cinnamon and baking soda, then the flour and salt, until the dough is thick and sticky. Do not overmix.
  3. Fold in the cranberries, white chocolate chips and oats until evenly distributed.
  4. Roll into 2-inch balls and place 3 inches apart on a greased cookie sheet.
  5. Bake at 375°F for 10-12 minutes, until the edges are slightly golden. Cool 2-3 minutes on the sheet, then move to a wire rack.

Notes

Quick-cooking oats give the right chew; instant oats turn mushy.