These Cranberry White Chocolate Oatmeal Cookies are amazingly chewy and simple. These thick oatmeal cookies are loaded with dried cranberries and white chocolate chips.
These cookies are adapted from my most popular oatmeal raisin cookies. They bake up soft and chewy with tons of dried cranberries and white chocolate chips for ultimate flavor.
These cookies are far from diet food, even with the oats. I loaded these babies with butter and shortening. The moisture from the butter is what will soften the oats and give the cookie its chew.
The butter is what gives the cookie its chew while the shortening prevents spreading and keeps the cookies soft.
There's also a tablespoon of light corn syrup in today's white chocolate cranberry oatmeal cookies. I learned this trick through Better Homes and Gardens.
I honestly can't remember what recipe I saw it used in or I'd link to it. But do remember that corn syrup was used to keep the texture of the cookie soft for several days after baking. It works and I use it often when making cookies.
I added a full cup of dried cranberries plus a full cup of white chocolate chips. There is no lack in sweet tangy flavor.
With each bite, you get loads of sweet white chocolate and tangy cranberries. It’s a beautiful contrast.
MY TIPS FOR MAKING CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES
1. All of the ingredients must be room temperature. Set the butter, shortening, and eggs out on the counter about 30 minutes prior to baking.
2. For this recipe, you need quick-cooking oats, not old-fashioned rolled oats. Old-fashioned oats will absorb too much moisture from the cookie resulting in a drier texture.
I don't recommend using the oats interchangeably. Here's a forum on Food 52 that explains why and how to if you absolutely must.
3. Be sure not to overbake them. They should look slightly underbaked when you remove them from the oven. They'll continue to set as they cool.
I urge you to get to baking! You won’t be disappointed in this thick and chewy cranberry oatmeal cookie recipe.