These White Chocolate Cranberry Oatmeal Cookies are incredibly soft, chewy and easy to make! The sweet white chocolate and the tart cranberries are a perfect flavor combination! They also have instant pudding in them making them absolutely irresistible!
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How to make White Chocolate Cranberry Oatmeal Cookies:
I like to start these in my stand mixer because this cookie recipe makes a pretty thick dough. If you only have a hand mixer, that’s ok, just know you’ll have a little bit of harder work stirring once your dough comes together…but it can be done!
Do you have to soak dried cranberries when adding them to cookies?
I would highly recommend soaking them. Soaking the cranberries in hot water re-hydrates them a bit. If you add them to your batter completely dry, they’ll absorb moisture from your cookie ingredients leaving you with a dryer cookie.
While your cranberries are soaking, you can start by creaming together the butter, brown, and white sugar. You want to do this for about 2 minutes until it’s light in color and super fluffy.
Next comes the eggs and vanilla. You’ll do the same thing and just whip that in with the whisk attachment until it’s fully combined.
This is when you can change from the whisk attachment on the stand mixer to a paddle attachment. I have this scraper paddle that actually scrapes the sides of the bowl as it mixes. It’s wonderful! This makes adding in the dry ingredients so much easier.
These cookies are actually made with a packet of instant vanilla pudding! This gives the cookies an amazingly chewy texture and an extra punch of vanilla flavor!
After mixing in your dry ingredients, you can drain the cranberries and add them in along with the white chocolate chips. Mix the batter together just for a few more turns to combine.
Once your batter is ready, you can use a cookie scoop or spoon to place the dough onto the baking sheet. Each cookie should be about 2 tablespoons and 2 inches apart.
These get baked in the oven for just about 10-12 minutes. Usually 11 minutes is perfect for mine but each oven is different. Just wait for the edges to be just ever so slightly browned. You want these to stay soft and not be over-cooked.
These White Chocolate Cranberry Oatmeal Cookies do need to cool for about 5 minutes, then you can move them to a cooking rack for about 10 minutes before enjoying.
Other recipes you’ll enjoy:
- Old Fashioned Oatmeal Raisin Cookies
- Mini Cranberry Cheddar Cheeseballs
- Easy Raspberry Muffins (One Bowl!)
- Salted Chocolate Brownie Cookies
White Chocolate Cranberry Oatmeal Cookies
- stand mixer or hand mixer
- 1 cup unsalted butter (2 sticks)
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 2 tsp vanilla extract
- 2 eggs
- 1.5 cups of all purpose flour
- 3 cups of quick-cook oats
- 3.4 oz package of instant vanilla pudding
- 1 tsp baking soda
- 1 tsp salt
- ½ teaspoono cinnamon
- 1 cup dried cranberries
- ½ cup hot water
- 1 cup white chocolate chips
- Preheat your oven to 375 and line a baking sheet with either silicon baking mats or parchment paper
- Add your dried cranberries and hot water to a small bowl and allow them to soak while you make the cookie batter.
- Add your butter, brown and white sugar to the bowl of a stand mixer and beat with the whisk attachment for about 2 minutes. You could also do this in a large bowl with a hand mixer.
- Add in eggs and vanilla extract and beat until fluffy (scraping down the sides of the bowl throughout)
- In a separate bowl, combine your dry ingredients: flour, oats, vanilla pudding, cinnamon, salt, and baking soda
- Switch to the paddle attachment on your stand mixer, then slowly add your dry ingredients to your wet ingredients in thirds, stirring after each third until completely combined. (If you dont have a stand mixer, you can use a wooden spoon to do this by hand since the batter will be very thick.)
- After the batter is mixed, add in your white chocolate chips. Drain the excess water from the cranberries and add them to the batter. Discard the water. Mix until just combined.
- Scoop about 2 tablespoons of cookie batter per cookie onto your prepared baking sheet about 2 inches apart.
- Bake at 375 for 11-12 minutes.
- Once out of the oven, leave the cookies on your baking sheet for about 5 minutes then transfer to a cooling rack for about 10 minutes before eating.