These White Chocolate Cranberry Oatmeal Cookies are chewy and festive for a cookie exchange or on a holiday menu.
Hello cookie lovers! Let’s dive into the world of Christmas cookies with a classic that always hits the spot: oatmeal cookies. Oatmeal cookies are like a blank canvas ready for your flavor combination. I love the base for its simplicity and the fact that you can add pretty much anything you want.
Today’s star combo: Oatmeal and blueberry cookies with white chocolate. These cozy Christmas cookies combine hearty oats, sweet white chocolate, and tangy cranberries. Fresh cranberries get a lot of love this time of year, but dried cranberries are sweet and evergreen right out of the pantry.
The red and white colors are great for a themed table (along with caramel oatmeal cookies and 5-ingredient bourbon balls!)
In this post, I’m sharing a simple White Chocolate Blueberry Oatmeal Cookies recipe brought to life by KERF Photography Contributor Kelly.
White Chocolate Blueberry Oatmeal Cookie Recipe
These cookies have a soft and chewy texture that you will love. Oats provide fiber, as always, but I wouldn’t call them healthy cookies: they are DELICIOUS! While this isn’t the quickest recipe with a 30-minute cooling step, the baking time is quick at 12 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups of rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
Step 1: Mix dry ingredients in a large bowl
In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this dry mixture aside.
Step 2: Cream the butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Step 3: Add the egg and vanilla.
Add the room temperature egg and then the pure vanilla extract, making sure to scrape the sides of the bowl as necessary.
Step 4: Add the dry ingredients little by little.
Gradually introduce the prepared flour mixture into the wet ingredients, mixing until combined. Avoid overmixing as this can affect the texture of the cookie. Once mixed, remove the bowl from the mixer.
Step 5: Add the Oats, Blueberries, and White Chocolate Chips
Gently fold in the rolled oats, dried cranberries, and white chocolate chips with a spatula, ensuring even distribution.
Step 6 – Chill for 30 minutes
Cover the cookie dough with plastic wrap and refrigerate for a minimum of 30 minutes, allowing the flavors to blend and the dough to harden.
Step 7: Preheat the oven and prepare the baking sheet.
Once you have chilled the dough, preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Step 8: Cookie Servings
Use a 1.5 to 2 tablespoon cookie scoop to shape cookie dough into balls. Place them on the prepared baking sheets. Slightly flatten each ball of dough by pressing it gently with your hand.
Step 9: Bake for 10-13 minutes
Bake the cookies in separate batches at 350°F for 10 to 13 minutes, or until they have a golden edge and retain a slightly soft center.
Step 10: Cool completely
Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes. Then, transfer them to a rack to complete the cooling process.
Enjoy the entire Christmas season!
Oatmeal, blueberry and white chocolate cookies
These White Chocolate Blueberry Oatmeal Cookies are soft and chewy thanks to the oats, with lots of flavor and creamy sweetness thanks to the blueberries and white chocolate.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened at room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 big egg at room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups oatmeal
- 3/4 cup Dried cranberries
- 3/4 cup white chocolate chips
Instructions
-
In a spacious bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this dry mixture aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
-
Add the room temperature egg and then the pure vanilla extract, making sure to scrape the sides of the bowl as necessary.
-
Gradually introduce the prepared flour mixture into the wet ingredients, mixing until combined. Avoid overmixing as this can affect the texture of the cookie. Once mixed, remove the bowl from the mixer.
-
Gently fold in the rolled oats, dried cranberries, and white chocolate chips with a spatula, ensuring even distribution.
-
Cover the cookie dough with plastic wrap and refrigerate for a minimum of 30 minutes, allowing the flavors to blend and the dough to harden.
-
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
-
Use a 1.5 to 2 tablespoon cookie scoop to scoop cookie dough into portions. Place them on the prepared baking sheets. Slightly flatten each ball of dough by pressing it gently with your hand.
-
Bake the cookies in separate batches at 350°F (175°C) for 10 to 13 minutes, or until they have a golden edge and retain a slightly soft center.
-
Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes. Then, transfer them to a rack to complete the cooling process.
