These Oatmeal Cranberry White Chocolate Cookies have a soft texture with a delicious sweet and tart flavor combination. And this recipe is dairy-free, made without milk or butter.
You can create soft, bakery-quality cookies right at home with simple pantry ingredients. No specialty equipment or exotic ingredients necessary.
Oatmeal Cranberry White Chocolate Cookies combine the wholesome flavor of oats with the sweetness of white chocolate chips and the tartness of dried cranberries, creating a delicious contrast.
While they pair well with coffee, tea, or cold milk, they're also terrific for people avoiding dairy because they're made without butter or milk.
They make terrific holiday cookies and hold up nicely for several days in a closed container. They also freeze really well for weeks!
What is needed to make these oatmeal cranberry white chocolate cookies?
all-purpose flour
quick oats
cake flour (for softer cookies)
butter or margarine*
white chocolate chips (or small chunks)*
craisins (dried cranberries)
light brown sugar
white granulated sugar
large eggs
baking soda
baking powder
salt
vanilla extract or good imitation
*use dairy-free for dairy-free cookies
Frequently Asked Questions (FAQs)
Can I use fresh cranberries instead of dried cranberries?
No. Dried cranberries work best in this cookie recipe because they provide concentrated sweetness and a chewy texture. Fresh cranberries contain much more moisture and would change the texture of the cookies.
What kind of oats should I use for oatmeal cookies?
Old-fashioned rolled oats work well for these cookies and give them a hearty texture. Quick oats can also be used, but they will produce a softer, less textured cookie.
Can I use a different type of white chocolate?
Yes. You can use white chocolate chips, chunks, or chopped white chocolate bars. Just make sure the white chocolate you choose is dairy-free if you need the cookies to remain dairy-free.
How do I keep oatmeal cookies soft?
Avoid overbaking the cookies. They may look slightly underdone in the center when you take them out of the oven, but they will continue to set as they cool.
How should I store oatmeal cranberry white chocolate cookies?
Store the cooled cookies in an airtight container at room temperature for several days. Keeping them sealed helps maintain their soft texture.
Can I freeze oatmeal cranberry white chocolate cookies?
Yes. These cookies freeze well. Once completely cooled, place them in an airtight freezer-safe container or bag and freeze for several weeks. Thaw at room temperature before serving.
Love homemade cookies? Try these!
Oatmeal Cranberry White Chocolate Cookies
Delicious sweet-tart oatmeal cookies loaded with white chocolate chips and cranberries.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups quick oats
- 1 cup cake flour (for softer cookies)
- 1 cup softened butter or margarine*
- 1 cup white chocolate chips (or small chunks)*
- 1 cup craisins (dried cranberries)
- ¾ cup of light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract or good imitation
Instructions
- Cream the butter or margarine with the brown sugar and white sugar.
- Mix in the eggs and vanilla.
- Add the all-purpose flour, quick oats, cake flour, baking soda, baking powder, and salt and mix well.
- Add the white chocolate and the craisins and mix well so they are pretty much evenly distributed throughout the dough.
- Form balls to any size you like and place on baking sheets that have been lined with parchment paper.
- Place in an oven that has been preheated to 400°F and bake for 10-14 minutes (depending on the size of the cookie) until they are just becoming a slight brown.
- Remove from the baking sheet and let cool.
Notes
* use dairy-free for dairy free cookies
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 247mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g
