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Oatmeal White Chocolate Cranberry Cookies

November 4, 2011

Winter is my least favorite season but something about the first snow is magical…even if it does come at the end of October.  I’m pretty sure I was the only house in my town that still had power so the day actually brought a welcome slow-down.  The kids played for hours outside building snow men and forts while I stayed warm inside cleaning and baking cookies 🙂

Yes those are my ill-prepared, disheveled children in the above picture 🙂  Their snowman came out pretty cute but apparently our kitchen wolf felt threatened by his stare and decapitated the poor guy before he even stood a chance.

But waiting inside to console the kids were these cookies warm out of the oven.  Chewy oatmeal cookies with dried cranberries and white chocolate chips.  A soft cookie with a crisp edge that tastes nutty, tangy, sweet, and delicious.

Oatmeal White Chocolate Cranberry Cookies
Yields 4 dozen cookies


1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups uncooked oats

1 cup (2 sticks) unsalted butter, softened
1 1/4 cup lightly packed brown sugar
1/2 cup sugar
2 large eggs, at room temperature
2 tablespoons milk
2 teaspoons vanilla

1 cup dried cranberries
1 cup white chocolate chips or chunks


1. Preheat oven to 375 degrees (F).  Line 2 baking sheets with parchment paper and set aside.

In a medium mixing bowl, stir together flour, baking soda, salt and oats.  Set aside.

2. In a large mixing bowl cream the butter, sugar and brown sugar together until light and fluffy.  Beat in eggs.  Beat in milk and vanilla.  Add the dry ingredients and stir until combined.  Stir in cranberries and white chocolate chips.

3.  Scoop the cookie dough onto the lined baking sheets with a medium cookie scoop, spacing them in rows about 2 inches apart.  Bake in preheated oven for 10-12 minutes or until golden brown and the middle is set.  Cool the cookies on a wire rack.

Enjoy!  These can be eaten right away or stored in an air-tight container for another day or so.  The cookies will be completely soft and lose their crisp edge if they are stored.

4 Comments leave one →
  1. November 4, 2011 8:22 am

    Wow, these look amazing! I love cranberries with white chocolate, and nothing beats a good oatmeal cookie 🙂

  2. November 4, 2011 8:54 am


  3. November 4, 2011 9:22 am

    Ooh I love white chocolate and cranberries together! And I so would have stayed inside too!

  4. November 4, 2011 2:36 pm

    Love the texture of these and the flavor combo. Last time I made a baked good with these flavors, my mom hid some just for herself. Mine were bar cookies, so this recipe for regular cookies is new to me-saved it-thanks for sharing. Delicious pictures

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