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The Boat Shed Kitchen

Cranberry White Chocolate Oatmeal Cookies

These cranberry white chocolate oatmeal cookies are buttery, chewy, and filled with sweet-tart cranberries and melty white chocolate chips. They’re perfect for cookie swaps, holiday platters, or anytime snacking.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup white chocolate chips

Method
 

  1. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract.
  3. In another bowl, whisk together flour, baking soda, and salt.
  4. Gradually mix dry ingredients into wet ingredients.
  5. Fold in oats, cranberries, and white chocolate chips.
  6. Cover and chill dough for 30 minutes.
  7. Preheat oven to 350°F. Line baking sheets with parchment paper.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cranberry-white-chocolate-oatmeal-cookies/

Notes

  • Use room-temperature butter for the best creaming texture.
  • Chilling the dough helps prevent overspreading in the oven.
  • You can use quick oats in a pinch, but old-fashioned oats give better texture.