Nothing says Happy Holidays better than Cranberry White Chocolate Oatmeal Cookies. This cookie recipe tastes so much like holiday spirit that it will soon become part of your family tradition.
The original Maple Oatmeal Cookie recipe is here for your before and after holiday cookie requirements. 🙂
Cranberry White Chocolate Oatmeal Cookies
The base of this cranberry oatmeal cookie recipe is the same as my favorite traditional recipe. It uses rolled oats, white wheat flour (you can totally substitute traditional white flour with no problems) and maple syrup as the sweetener.
One nice thing about those ingredients is that they are pretty healthy. But the best part is that they give the cookie a deeply rich, sweet flavor and the hearty texture you want from an oatmeal cookie.
Perfect for Cookie Gift Giving
Every year, me and the kids turn on the Christmas music, make the hot chocolate and get to baking. It is one of the things we do to get in the Christmas spirit.
We make a list of neighbors, friends, teachers and coaches that we want to take a collection of holiday cookies and then figure together how many batches of cookies we need to make. These Cranberry White Chocolate Oatmeal cookies always make the the list.
Once all the cookies are baked and cooled, we put them in cute Christmas containers with these sweet gift tags. (One of them is for teachers and coaches — the rest you can use for anyone.)
Looking for more holiday cookies perfect for snacking and giving!?
Italian Biscotti are perfect with a cup of coffee.
And these Peanut butter cookies are so simple and really delicious!
Add in this Easy Homemade Chocolate Bark Candy and your gift baskets are all set!
These cranberry oatmeal cookies are the ULTIMATE holiday cookie!
- 3/4 cup butter softened 1 1/2 sticks
- 3/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups whole white wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats not the quick-cooking kind
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Preheat oven to 350 degrees.
In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.
In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
Switch to the paddle attachment, or using a rubber spatula, add oats, cranberries, and white chocolate chips; fold into the dough until combined.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
Cool for a minute on cookie sheets so they don't fall apart when you move them. Then move to wire rack to cool completely.
Store in an airtight container. Enjoy!