White Chocolate And Dried Cranberry Cookies Recipe

Indulge in these irresistible white chocolate cranberry oat cookies! Bursting with chewy cranberries, creamy white chocolate chunks, and wholesome oats, these cookies are the perfect blend of delicious and subtly healthy. A simple recipe that yields perfectly crisp edges and soft centers, these cookies are ideal for snacking, gifting, or enjoying with a warm cup of milk. They stay fresh for 4-5 days and freeze beautifully for later enjoyment.

Prep Time 15 mins
Cook Time 25 mins
Calories 115.6 kcal
Protein 3g
Rating 5.0 (1 Reviews)
White Chocolate And Dried Cranberry Cookies 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate And Dried Cranberry Cookies

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How to Make White Chocolate And Dried Cranberry Cookies

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Melt 1/2 cup (113g) unsalted butter and let it cool slightly.
  3. In a large bowl, whisk together 2 cups (250g) all-purpose flour and 1 teaspoon baking soda.
  4. Add 1 cup (100g) ground almonds, 1 cup (100g) rolled oats, 1 cup (150g) dried cranberries, 1/2 cup (100g) packed light brown sugar, 1/4 cup (50g) granulated sugar, and 1 cup (170g) white chocolate chunks. Mix until well combined.
  5. In a separate bowl, whisk together the cooled melted butter and 1 large egg yolk. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Roll the dough into walnut-sized balls (approximately 1 inch in diameter). Place them slightly apart on the prepared baking sheets.
  7. Gently flatten each cookie ball with the palm of your hand or a fork. Bake for 8-10 minutes, or until the edges are golden brown.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

30g

Fat

17g

Carbs

4g