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.
Cranberry White Chocolate Oatmeal Cookies
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (92 grams) vegetable shortening, softened
- 1 cup (210 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (267 grams) quick cooking oats
- 1 cup (121 grams) dried cranberries
- 1 cup (180 grams) white chocolate chips
- Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats and raisins.
- Roll the dough out into 1 tablespoon sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
Make ahead tip
- The cookies will keep for up to 3 days stored in an airtight container at room temperature.
- Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator.