Oatmeal White Chocolate Cranberry Cookies

I was kind of in the mood for a fall cookie yesterday. I’m still emotionally teetering between summer and fall, inching my way towards fall. I baked pumpkin scones the other day, in an attempt to accept “pumpkin” season. They were fine. I threw them out. I think these cookies are a much sweeter, cheerier way to launch fall baking.

Dried cranberries are sweet & tart. They have much more flavor dimension than raisins. If you LOVE raisins of course you can sub for the cranberries. But cranberries scream “the leaves are changing color!” and that what I am going for here. And they really do pair perfectly with white chocolate. Even if you don’t love white chocolate. This would be a great time to start 🙂


Oatmeal White Chocolate Cranberry Cookies

Print Recipe
Serves: about 30 cookies Cooking Time: 12 min per batch


  • 2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup unsalted butter (2 sticks), melted & cooled
  • 1 1/2 cups brown sugar
  • 2 eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 1/2 cups oats
  • 2/3 cup dried cranberries
  • 2/3 cup white chocolate chips
  • 2/3 cup crushed cornflakes* (see note below)



Preheat Oven to 350°


In a medium bowl, combine flour, salt and baking soda. Set aside.


In a large bowl, combine butter, vanilla & brown sugar. Add eggs and mix until well incorporated.


Add flour mixture to the butter mixture, in 2 parts (half at a time), mixing to combine after each part. Use a rubber or silicone spatula to scrape down the side of the bowl if needed. A thick batter consistency will form. Add oatmeal and combine.


Add all mix-ins (white chocolate chips, crushed cornflakes & cranberries) and stir just until venally distributed.


Using a tablespoon, scoop dough for 1 cookie and form a ball. Drop ball onto cookie sheet. I like to line my cookie sheets with parchment paper, I think they bake more evenly and they never stick. Ensure cookies are spaced at least 2 inches apart on all sides to allow room to expand. Bake for 12 minutes or until the edges start to turn brown. Allow to cool for 5 full minutes on baking sheet before transferring to a cooling rack.


*Crush the cornflakes down into the measuring cup with your fingers, adding more and crushing down until the cup is full of crushed cornflakes. They should be about the size of the oatmeal.

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