White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies from Sugar Spun Run
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 30 cookies
Calories 200kcal
Author Sam Merritt


  • 2 1/2 cups old fashioned rolled oats measure before processing in food processor (200g)
  • 1 cup butter softened to room temperature (216g)
  • 1 cup light brown sugar tightly packed (200g)
  • 1/4 cup sugar (50g)
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour (218g)
  • 1 teaspoon cornstarch cornflour in UK
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/4 cup premium white chocolate chips (212g)
  • 1 1/4 cup dried cranberries or Craisins (200g)


  • Place your oats in a food processor and pulse about 5-10 seconds.  Set aside.
  • Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).  
  • Add eggs, one at a time, beating until combined.
  • Stir in vanilla extract
  • In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
  • Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
  • Gradually stir in oats until completely combined. Add white chocolate chips and cranberries and stir well.
  • Chill dough in refrigerator for 30 minutes.
  • Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
  • Drop cookie by rounded 2 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
  • Bake on 375F for 10-12 minutes or until edges are lightly golden brown (centers may still seem slightly underbaked, they'll finish cooking as they cool on the cookie sheet)
  • Allow cookies to cool completely on cookie sheet before serving and enjoying.


Calories: 200kcal