Easy Cranberry Cookies (With White Chocolate and Oatmeal)
Easy fresh cranberry cookies recipe, homemade with simple ingredients. Soft & chewy! Full of white chocolate, oatmeal, orange zest, pecans.
Servings: 36 Cookies
Calories: 175kcal
Ingredients
- 1 cup Butter Unsalted, Room temperature
- 1.5 cups Granulated sugar
- 2 Eggs Large
- 1.5 teaspoon Vanilla extract
- 1.5 tablespoon Orange zest
- 2 cups All-purpose flour
- 2 cups Quick cooking oats
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 ⅓ cups Cranberries Fresh, Roughly chopped
- 1.5 cups White chocolate chips
- ½ cup Pecans Roughly chopped
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs, vanilla extract, orange zest and mix until smooth.
- Add flour, oats, baking powder, baking soda and mix until just combined.
- Stir in cranberries, white chocolate chips, pecans.
- Cover and chill dough in fridge for at least 30 minutes to make it easier to handle.
- Scoop out small portions of the dough and roll into balls. Grease or flour your hands to make this process easier.
- Place them on a cookie tray, lined with parchment paper.
- Bake at 375 degrees F for 12-14 minutes or until cookies are golden brown. Enjoy!
Notes
- Make cookie sandwiches by filling them with frosting or jams and preserves of your choice.
- Please note the baking time. It's not the usual 350 degrees F. It's 375 degrees F!
- Frozen and fresh cranberries will work best. I don't recommend using dried cranberries because they add a very odd texture.
- Read additional tips and variations above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days. Baked cookies can also be frozen in an airtight container for up to 1 month (once they cool down).