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Fresh Cranberry White Chocolate Oatmeal Cookies

I’m addicted to cranberries and these cookies.  They are sweet and sour, really moist and very very addictive.
Give them a go, and you’ll be hooked. Enjoy.


1/2 cup, 1stick room temperature unsalted butter
1 1/2 cups brown sugar
2tsp vanilla extract
11/2 cup flour
1/2tsp ground ginger
1 1/4 cup oats
2tsp baking powder
1/2cup mini white chocolate chips or use regular chip and chop them up a bit
1 bag of fresh or frozen cranberries, 12oz -14 oz

Preheat oven to 350F
Beat butter with brown sugar until creamy, about 5 minutes.
In a small dish whisk together eggs and vanilla extract. Gradually add egg mixture into the butter, beating well.
Stir or sift together flour, baking powder, ginger and salt.
On low speed gradually add flour, then stir in oats and chocolate.

Using a cookie scoop, put mounts of cookie dough onto a prepared baking sheet, about 2 inches apart.
Bake in the preheated oven. If using fresh cranberries cookie will be done faster, about 13 minutes or so, you want them to be slightly golden brown.
Is using frozen cranberries, it will take slightly longer 15-18 minutes.

Let cool on the baking sheet for 5-10 minutes, transfer to ta cooling rack to cool completely.
Store in an airtight container.
Cookies can be frozen between layers of wax paper.

This recipe is also part of a Recipe Collaboration, you can  check out all the Christmas Cookie Exchange Recipes here.


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  1. These were so flavorful, they were insane, but we had to eat them immediately Bc despite a much longer cooking time then recommended, the longer they sat out the more most the cookie got. They were mush after a few hours… wondering if fresh cranberries had too much moisture?

    1. Hi Julia,
      I think I need to up the flour in these. I know what you mean. They are so addictive though that I’m avoiding making them because I’ll eat them all by myself. LOL.

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