Baked by an Introvert

Cranberry White Chocolate Oatmeal Cookies

Jen Sobjack

Thick, chewy, and perfect for the holidays, these cranberry white chocolate oatmeal cookies are loaded with dried cranberries and white chocolate chips.

No chill time for the dough makes these a quick and easy cookie to pull together this holiday season.

Beat the wet ingredients


Beat the butter and shortening until well blended. Then beat in the sugars until fluffy. Add the eggs one at a time, followed by the corn syrup and vanilla.

Add the dry ingredients


Combine the dry ingredients in a separate bowl with a whisk. Slowly add to the butter mixture.

Add mix-ins


Once combined, gently stir in the oats, white chocolate chips, and cranberries.



Transfer 1.5 tablespoon-sized balls to a baking sheet lined with a silicone mat. Bake for 8 to 10 minutes. The edges should be slightly brown and the cookies puffy.

Cool and enjoy


Cool completely on a wire rack. Keep in an airtight container at room temperature for up to 3 days.

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Full Recipe at