White Chocolate Cranberry Oatmeal Cookies.

Hey, friend!  Happy 2013 to you!  How’s your year going thus far?  Mine’s going swimmingly.  And you know… January is what many people refer to as “Treadmill Awareness Month,” so I figured I’d make a semi-health conscious cookie… “semi-” being the operative word.  Hey, there’s whole grains and fruit in the ingredients list.  What more could you ask for?

Anyway.  I am a big fan of the oatmeal cookie — whether it’s studded with raisins or chocolate chips.

Last week at work, someone brought in a giant container of cookies — you know, the kind that comes from a big box store — and they happened to be oatmeal with dried cranberries and white chocolate chips.  They were mighty tasty, but of course my baker brain went, “I could totally make a cookie like this and they would be amaaaaazing!”

Six dozen cookies later… saying these are “a hit” with my family and friends would be an understatement.

Make them.  Share them.  Repeat.

White Chocolate Cranberry Oatmeal Cookies

Recipe adapted from Quaker Oats

Makes about 3 dozen large cookies

You will need:

1/2 c. (1 stick) plus 6 T. unsalted butter, softened

3/4 c. firmly packed light brown sugar

1/2 c. granulated sugar

2 eggs

1 and 1/2 c. all-purpose flour

1 t. baking soda

1 t. ground cinnamon

1/2 t. salt

3 c. old-fashioned oats

1/3 c. dried cranberries

1 c. white chocolate chips

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.  Set aside.

2. In the bowl of a mixer with the paddle attachment, cream butter and sugars together until light and fluffy (about 2 minutes).  Scrape down bowl with a spatula.

3. Add in eggs, one at a time, and mix well.

4. Add in baking soda, salt, and cinnamon.

5. Slowly add in flour.  Mix well.

6. Add in oats, cranberries, and white chocolate chips.

7. Drop dough by rounded tablespoon full (I use a small/medium ice cream scoop) onto cookie sheets.  Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets, then remove cookies (still on parchment) and let cool completely.  Remove from parchment with a spatula and store in an airtight container.  Cookies will keep 4 to 5 days.


  1. I cannot wait to make these this weekend; they look divine! Way to add your bakers touch touch! Xoxo


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