Fresh Cranberry Cookies with White Chocolate and Oatmeal
These easy-to-make fresh cranberry cookies with white chocolate and oatmeal will change your life. Ok. not really, but the bursting flavors of fresh cranberries, caramelized white chocolate, and earthy nutty oats will make you wonder why haven’t you made these delectable chewy cookies before.
updated from 2014
HOW TO MAKE FRESH CRANBERRY COOKIES
These flavor-packed drop cookies are so good. They are perfect for the holidays when cranberries are in season but don’t worry, you can enjoy them off-season, too. Use frozen cranberries instead of fresh ones.
COOKIE DOUGH INGREDIENTS
- All-Purpose Flour
- Brown Sugar
- White Chocolate, chopped
- Baking Powder
- Ginger
- Salt
- Old-fashioned Oats
- Eggs
- Butter
- Vanilla
- Fresh or Frozen Cranberries
FLOUR, BAKING POWDER, GINGER, SALT
In a large mixing bowl whisk together all-purpose flour, baking powder, ground ginger and salt.
WHITE CHOCOLATE
I love the addition of chocolate in this recipe. During baking, white chocolate becomes slightly caramelized. And it makes a scrumptious pairing with tart cranberry flavor.
For this recipe I used white chocolate chips, but if you can’t find chips you can use a chocolate bark instead.
Chop chocolate into smaller pieces.
FRESH CRANBERRY WHITE CHOCOLATE OATMEAL COOKIE DOUGH
This recipe relies on sweetness form white chocolate and brown sugar. Brown sugar keeps the cookies chewy and moist, too.
Mixing the cookie dough is pretty straight forward. First, cream room temperature butter and brown sugar. Then gradually add wet ingredients: eggs and Vanilla Extract. After, on low speed, gradually, beat in all of the dry ingredients: flour mixture, chopped white chocolate, oats, and lastly fresh or frozen cranberries (steps 1-8).
BAKE COOKIES
Use a heaping 1-inch cookie scoop to drop mounts of cookie dough onto a baking sheet lined with parchment or a baking silicone mat. Distribute cookie dough onto the baking sheet about 2-inches apart to allow for spreading during baking (steps 1-2).
Bake cookies in the preheated oven at 350F, until they are golden brown. Cookies made with fresh cranberries take about 13-14 minutes, and those made with frozen cranberries take bit longer to bake 15-17 minutes.
Let cookies cool on a baking sheet for 5-10 minutes before transferring them onto a cooling rack (steps 1-2).
CAN I USE OTHER FRUIT TO MAKE THE COOKIES?
It’s best to use fruit with strong flavors. You can use fruits like blueberries, or frozen raspberries. Fresh raspberries are too soft to work in this recipe.
HOW LONG DO THESE COOKIES LAST?
Cookies keep at room temperature for up to 3 days. Moreover, stored in the fridge, they keep for up to 5-6 days.
CAN I FREEZE FRESH CRANBERRY COOKIES?
Absolutely. You can freeze them for up to 3 months. Layer them between parchment.
I DON’T HAVE GROUND GINGER; CAN I SKIP IT?
Yes, you can skip it. You try using orange zest instead. Use zest from one medium orange.
TO MAKE FRESH CRANBERRY COOKIES with WHITE CHOCOLATE and OATMEAL YOU NEED
- My Favorite Baking Sheets
- Baking Silicone Mat or Parchment
- Handheld or Stand Mixer
- 1-inch Cookie Scoop
- Measuring Cups & Spoon or a Kitchen Scale (I LOVE THIS SCALE)
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MORE DELICIOUS RECIPES TO TRY
- Cranberry Scones
- Blueberry Babka
- Cranberry Walnut Biscotti
- Steel Cut Oats Pancakes
- French Apple Cake via Once Upon A Chef
- Cranberry Wine Hand Pies
Cranberry White Chocolate Oatmeal Cookies
Ingredients
CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES
- 1/2 cup unsalted, room temperature butter (113grams)
- 1½ cup brown sugar (325grams)
- 2 eggs large eggs
- 2 tsp Vanilla Extract
- 1½ cup all-purpose flour (215 grams)
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp table salt
- 1⅔ cup old-fashioned oats
- 2 cups fresh or frozen cranberries (260grams)
- 1/2 cup white chocolate chips, or chopped chocolate bar/disks (90 grams)
Instructions
CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES
Cookie Dough
- Preheat the oven to 350F (180C).Beat butter (1/2cup, 1stick, 113grams) with brown sugar (1½cups, 325grams) until creamy, about 5 minutes.In a small dish, whisk together eggs (2 large eggs) and Vanilla Extract (2 teaspoons).Gradually beat the egg mixture into the butter mixture. Scrape down the bowl and mix well.
- Into a clean mixing bowl, sift all-purpose flour (1½ cups, 215 grams), baking powder (2 teaspoons), ground ginger (1/2 teaspoon), and salt (1/2 teaspoon).Gradually add flour and mix into the butter mixture on low speed. Scrape the sides of the bowl. Stir in old-fashioned oats (1 2/3 cups), fresh or frozen cranberries (2 cups/260 grams), and white chocolate (1/2 cup, 90 grams).TIP: Toss cranberries with an additional 2 tablespoons of flour before adding to the cookie dough.
Bake Cookies
- Using a 1-inch cookie scoop, measure cookie dough and place mounts of cookie dough onto a baking sheet lined with parchment, about 2-inches apart.
- Bake cookies in the preheated oven at 350F (180C). Bake cookies till slightly golden brown.Cookies made with fresh cranberries take about 13-14 minutes to bake.Cookies made with frozen cranberries take about 15-17 minutes to bake.
This recipe was originally published on December 12th, 2014. On September 15th, 2022 I updated this recipe post with step-by-step pictures, written text and a video.
Not seeing when to add the white chocolate in the recipe. Should it be added at the same time as the cranberries?
Hello Karl,
Yes, indeed. 🙂 Thank you for letting me know it’s missing from the instructions.
Hani
Hello. I just made these…. Had to substitute dark chocolate chips…. They are delish….. ty for this recipe….. merry Christmas!
Merry Christmas. Thank you for sharing.
Hi Hani, just wanted to mention that the listed recipe does not have the eggs listed. It is above in the video and in the pictures, but not a listed ingredient. Looking forward to making these today.
Hello Romelda,
I’m sorry, I’m just seeing your comment.
Thank you for letting me know. It’s 2 eggs.
I really appreciate it.
Hani
i love these cookies, been making them for years! always a hit.
can you make the dough a day or two before baking them?
Hi Stephanie,
I haven’t tried it, but I’d think that fresh cranberries would start breaking up a bit.
However, I think it could be frozen.
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?
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.
Great site! Thank you for all these wonderful ideas and your easy to follow videos!!
Thank you Ann.