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Nutrition Facts
Serving Size 1 cookies 23g Recipe makes 36 cookies)
Calories 98
Calories from Fat 40		(40%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 58mg		2%
Potassium 38mg		1%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 0.5g	2%
	Sugars 8.6g
Protein 1.4g		2%
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White Chocolate Chip Cranberry Oatmeal Cookies

Recipe #112683 | 30 min | 10 min prep | add private note

⁽¹⁴²⁾ RATE IT NOW Print Recipe

By: Julesong
Mar 4, 2005

I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.

36 cookies (change servings and units)

Ingredients

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Directions

1
Preheat oven to 375°F.
2
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3
Add in egg and vanilla extract and mix until combined.
4
Add the cinnamon, baking soda, salt and flour and mix well.
5
Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6
Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7
Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

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Featured Reviews for This Recipe

From: Katzen

On Feb 3, 2010

These are wonderful cookies that I made for the group I bake for on Wednesday nights tonight. They were gone in ten minutes flat! This is an easy, different, and delicious recipe! Thanks, Julesong! Made for Top Favourites of 2009 Tag.

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From: MoeRoxxs

On Jan 22, 2010

Out of the MANY MANY types of cookies I made this Christmas this one keeps getting requested. In the last 2-3 months (including the ones I made during the holidays) I would guess I have made 5-6 batches on request. Oatmeal Raisin cookies use to be my favorite...not anymore!

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From: stormylee

On Dec 20, 2006

Very rich, very sweet, very, VERY good! Yield was spot on. Will definitely make again with a few small modifications! The dough was very firm and quite difficult to work with - I had no need for the 3-inch safety zone either as the cookies simply did not spread at all in the oven! So, I'll decrease the amount of flour and/or oats just a little the next time. Could be one of those gluten variation thingies again, and not a biggie! Wonderful cookies, thank you for sharing!

9 people found this review helpful

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From: Chef #382830

On Nov 27, 2007

Excellent recipe! These are amazingly good! I added an extra egg yolk as other people mentioned the batter didn't hold together very well. And, increased the baking soda to tsp which did make them spread a little bit...just perfect! I baked them for 10 mins and they turned out chewy. I am going to be making this many times especially for Christmas. Thank you!!!

7 people found this review helpful

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