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Robby's Baking Therapy

White Chocolate Cranberry Oatmeal Cookies

close up shot of cookies

White Chocolate Cranberry Oatmeal Cookies

A hearty, chewy holiday oatmeal cookie packed with sweet white chocolate chips and juicy, sugar-coated cranberries. A great way to use up surplus ingredients, coming in at just $0.32 per cookie ($7.58 for the entire batch).
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Cost$0.32 per cookie or $7.58 per batch
Ingredients Method Notes

Ingredients
  

  • 1 cup Shortening or 1/2 cup butter + 1/2 cup shortening
  • 1 cup Granulated Sugar
  • 1/3 cup Granulated Sugar for coating cranberries
  • 1 cup Packed Brown Sugar
  • 2 large Eggs
  • 2 tbsp Milk
  • 1 1/2 tsp Pure Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 4 cups Quick Oats
  • 8 oz White Chocolate Chips
  • 8 oz Frozen Whole Cranberries

Method
 

  1. Preheat oven to 375°F (190°C). Rinse frozen cranberries under cold water until separated. Toss in a bowl with 1/3 cup sugar and set aside.
  2. In a large bowl, cream shortening/butter, brown sugar, and 1 cup granulated sugar together until fluffy.
  3. Beat in eggs, milk, and vanilla extract until well combined.
  4. Gradually stir in flour, salt, and baking soda, scraping the sides of the bowl.
  5. Alternately fold in quick oats, white chocolate chips, and sugar-coated cranberries until a thick dough forms.
  6. Drop rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake for exactly 9 minutes until bottoms are light golden.
  7. Rest on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Notes

Original Author: Betty Crocker Cooky Book
  • Timing Tip: Do not overbake! Pull them at 9 minutes so the bottoms don’t burn and the centers stay soft.
  • Cranberry Swap: Fresh cranberries work with the same sugaring step; dried cranberries can be used without extra sugar.
Robbys Baking Therapy