White Chocolate Cranberry Oatmeal Cookies

Warm and chewy oatmeal cookies with cranberry and white chocolate morsels are absolutely delicious. I love these with my morning coffee if any happen to be left over once my family finds them. Just this morning I opened the cookie jar only to see the empty bottom with a couple of tiny crumbs. I would suggest making enough of these to go around if you want to appreciate them during the holiday season but it is so easy to make I may just whip up another batch tonight. These have a delightfuly tasty oatmeal texture with bursts of cranberry juices and buttery rich white chocolate. This is a very easy to follow affordable recipe and is fun for the entire family to make and enjoy. Perfect bite size snacks that also would go great at the office party if you need to bring something a bit festive but not to taxing to make. I love my treats and these cookies rank very high on my food lovers appreciation meter and I recommend you try it at least once to see for yourself how delicious they really are.

Watch the video and follow the instructions below to have these little treats ready to snack on today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve these cookies with milk, coffee, tea or even soda and have a fun time watching them disappear one at a time. Thanks for visiting and see you again soon.

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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth.

Add egg, vanilla extract and mix well.

Add flour, salt, baking soda, and mix until well combined.

Add oats, dried cranberries and white chocolate chips. Use a wooden spoon or spatula and mix everything together until well combined. Place the batter in the refrigerator for at least 30 minutes or until firm.

Remove the cookie dough from the refrigerator. Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart.

Bake for 13-15 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 22-24 cookies.

Place leftover cookies in a airtight container for top to a week.

Serve and enjoy!

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White Chocolate Cranberry Oatmeal Cookies

Sweet Oatmeal cookies featuring moist cranberries and melt in your mouth hunks of white chocolate.
5 from 1 vote
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Baked Goods, Breakfast, Dessert, Holiday Cookie
Cuisine American
Servings 24
Calories

Ingredients
  

  • 1 ½ cups rolled oats or quick oats
  • 1 cup all-purpose flour
  • 1 cup dried cranberries
  • ½ cup white chocolate chips
  • ½ cup light brown sugar
  • ½ cup unsalted butter softened
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions
 

  • In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add egg, vanilla extract and mix well. Add flour, salt, baking soda, cinnamon and mix until well combined.
  • Add oats, dried cranberries and white chocolate chips. Use a wooden spoon or spatula and mix everything together until well combined. Place the batter in the refrigerator for at least 30 minutes or until firm.
  • Preheat the oven to 350°F (176°C).
  • Remove the cookie dough from the refrigerator. Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2" apart.
  • Bake for 13-15 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 22-24 cookies.

Place leftover cookies in a airtight container for top to a week. Serve and enjoy!

    Video

    Keyword best white chocolate cranberry oatmeal cookies, christmas cranberry cookies, easy white chocolate cranberry oatmeal cookies, fresh cranberry cookies, holiday cranberry cookies, white chocolate cranberry oatmeal cookies
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    Raspberry Crumble Bars

    Sophisticated Raspberry Crumble Bars that are sweet with a slight tart finish that everyone will enjoy. Gentle butter richness sets this tasty treat apart form all others. Enjoy as a brunch item with your as a dessert with a nice cup of coffee to keep the family conversation going down to the last bite.

    Watch the video and follow the instructions below to have this sweet tart crumbling delight at your convenance. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. One these are ready you may want to set some aside for the Chef as these will not be around for very long. Thanks for visiting and see you again soon.

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    In a medium bowl: add raspberries, cornstarch, sugar and lemon juice. Use a fork and mash the raspberries. Set aside until ready to use.

    In a bowl: combine flour, oats, brown sugar, baking powder, salt and COLD butter.

    Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

    Place parchment paper with overhanging edges on the bottom of the 9″x 9″ pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.

    Press ⅔ of the crumble mixture into the bottom of the pan (use a measuring cup to press down). Bake in the oven for 10 minutes.

    Remove the pan from the oven. Spread and level out the raspberries filling on top of the crust.

    Sprinkle the rest of the crumble mixture on top filling.

    Return the pan to the oven and bake or 40 minutes or until the crumble is lightly golden brown.

    Remove the pan and let cool completely for at least 2 hours, or chill in the refrigerator overnight. For best results, let the bar firm up before cutting. Remove the bar from the pan. Cut into 9 pieces.

    Serve & enjoy!

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    Raspberry Crumble Bars

    Sweet tart oatmeal flavored Raspberry Crumble Bars that are delightfully rich and delicious.
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Baked Goods, Dessert
    Cuisine American
    Servings 9
    Calories

    Ingredients
      

    Raspberry Filling

    • 12 oz fresh raspberries cleaned & rinsed
    • ½ cup granulated sugar
    • 2 tbsp lemon juice
    • 2 tbsp cornstarch

    Crumble Layer

    • 1 cup rolled oats or quick oats
    • 1 cup light brown sugar
    • ¾ cup all-purpose flour
    • ½ cup cold unsalted butter cut into cubes
    • 1 tsp baking powder
    • ½ tsp salt

    Instructions
     

    Raspberry Filling

    • In a medium bowl: add raspberries, cornstarch, sugar and lemon juice. Use a fork and mash the raspberries. Set aside until ready to use.

    Crumble Layer

    • In a bowl: combine flour, oats, brown sugar, baking powder, salt and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

    Bake

    • Preheat the oven to 350°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
    • Press ⅔ of the crumble mixture into the bottom of the pan (use a measuring cup to press down). Bake in the oven for 10 minutes.
    • Remove the pan from the oven. Spread and level out the raspberries filling on top of the crust. Sprinkle the rest of the crumble mixture on top filling. Return the pan to the oven and bake or 40 minutes or until the crumble is lightly golden brown.
    • Remove the pan and let cool completely for at least 2 hours, or chill in the refrigerator overnight. For best results, let the bar firm up before cutting. Remove the bar from the pan. Cut into 9 pieces.

    Serve & enjoy!

      Video

      Keyword best raspberry crumble bars, Breakfast raspberry bars, easy raspberry crumble bars, Healthy raspberry crumble bars, homemade raspberry bars, oatmeal raspberry crumble bars, Raspberry crumble bars
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      Dessert Recipes

      Pumpkin Snickerdoodle Cookies

      Soft aromatic and absolutely hypnotizing with the elegance of pumpkin pie, this flavored cookie classic is a must try.  Perfect for seasonal festivities these tangy yet buttery rich cookies are good anytime of the year. However, if you want to send cascading notes of warm Fall invitations throughout your home, bake up a batch of these cinnamon-sugar coated treats and share them with those in your life. Everyone in the house will know something sweet is going on in the kitchen when these little delights start to take shape while baking. Bake a batch and take them to work to watch them go fast, or just keep some around to snack on as you get ready for guests or just because you deserve something sweet to eat today.

      Watch the video and follow the instructions below to have a heaping plate of these gorgeous timeless cookies today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Pumpkin Snicker-doodles are soft, slightly buttery cookies that have a luscious chewy quality that is simple to create and even more fun to eat. Thanks for visiting and see you again soon. 

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      In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth.

      Add eggs and beat a bit more.

      Until smooth

      Then Add pumpkin puree, vanilla extract and continue to mix until smooth.

      Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined.

      Place the batter in the refrigerator for at least 45 minutes or until firm.

      In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.

      Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).

      Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough.

      You should have 36-38 cookies.

      Serve and enjoy!

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      Pumpkin Snickerdoodle Cookies

      Soft, moist, rich and delicious pumpkin flavored snickerdoodle cookies coated with cinnamon and sugar are absolutely perfect.
      No ratings yet
      Prep Time 15 mins
      Cook Time 11 mins
      Total Time 26 mins
      Course Baked Goods, Seasonal
      Cuisine American
      Servings 36
      Calories

      Ingredients
        

      • 2 ½ cups all-purpose flour
      • 1 cup unsalted butter (about 2 sticks) softened
      • 1 cup granulated sugar
      • ½ cup light brown sugar
      • ½ cup pumpkin puree
      • 2 tsp pumpkin pie spice
      • 2 tsp vanilla extract
      • 1 tsp baking powder
      • ½ tsp baking soda
      • ½ tsp salt
      • ½ tsp cream of tartar
      • 2 large eggs room temperature

      Sugar Rolling

      • 4 tbsp granulated sugar
      • 1 tbsp ground cinnamon
      • 1 tsp pumpkin pie spice

      Instructions
       

      • In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth. Add eggs and beat a bit more. Then Add pumpkin puree, vanilla extract and continue to mix until smooth.
      • Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined. Place the batter in the refrigerator for at least 45 minutes or until firm.
      • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
      • In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.
      • Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).
      • Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 36-38 cookies.

      Serve and enjoy!

        Video

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        Mini Pigs in a Blanket

        Simple and delicious mini pigs in a blanket finger food anyone can make that everyone will enjoy. Tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        Preheat the oven to 375°F. Unroll the can of dough. Separate 8 triangles. Cut each triangle into 3 smaller narrow triangles.

        Place mini cocktail sausages onto the long side of the crescent. Gently fold the dough over the sausage and roll until fully wrapped. Place on a baking sheet. Repeat steps with the rest.

        Bake for 12-14 minutes or until golden brown. Remove the pigs in a blanket from the baking sheet once out of the oven. 

        Serve immediately & enjoy!

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        Mini Pigs in a Blanket

        Simple and delicious finger food anyone can make that everyone will enjoy.
        No ratings yet
        Prep Time 5 mins
        Cook Time 12 mins
        Total Time 17 mins
        Course Appetizer, finger foods, Snack
        Cuisine American
        Servings 24
        Calories

        Ingredients
          

        • 8 oz Pillsbury Original Crescent Rolls
        • 12 oz mini cocktail sausages lil' smokies

        Instructions
         

        • Preheat the oven to 375°F.
        • Unroll the can of dough. Separate 8 triangles. Cut each triangle into 3 smaller narrow triangles.
        • Place mini cocktail sausages onto the long side of the crescent. Gently fold the dough over the sausage and roll until fully wrapped. Place on a baking sheet. Repeat steps with the rest.
        • Bake for 12-14 minutes or until golden brown. Remove the pigs in a blanket from the baking sheet once out of the oven.

        Serve immediately & enjoy!

          Video

          Keyword best pigs in a blanket, crescent pigs in a blanket, easy pigs in a blanket, little smokie pigs in a blanket, mini cocktail pigs in a blanket, mini pigs in a blanket
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Appetizer & Snack Recipes

          Mini Pigs in a Blanket

          Simple and delicious finger food anyone can make that everyone will enjoy.
          No ratings yet
          Prep Time 5 mins
          Cook Time 12 mins
          Total Time 17 mins
          Course Appetizer, finger foods, Snack
          Cuisine American
          Servings 24
          Calories

          Ingredients
            

          • 8 oz Pillsbury Original Crescent Rolls
          • 12 oz mini cocktail sausages lil' smokies

          Instructions
           

          • Preheat the oven to 375°F.
          • Unroll the can of dough. Separate 8 triangles. Cut each triangle into 3 smaller narrow triangles.
          • Place mini cocktail sausages onto the long side of the crescent. Gently fold the dough over the sausage and roll until fully wrapped. Place on a baking sheet. Repeat steps with the rest.
          • Bake for 12-14 minutes or until golden brown. Remove the pigs in a blanket from the baking sheet once out of the oven.

          Serve immediately & enjoy!

            Video

            Keyword best pigs in a blanket, crescent pigs in a blanket, easy pigs in a blanket, little smokie pigs in a blanket, mini cocktail pigs in a blanket, mini pigs in a blanket
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Chocolate Chip Cookie Bars

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            Chocolate Chip Cookie Bar

            ➡️Soft and gooey chocolate chip bars are the best!
            No ratings yet
            Prep Time 15 mins
            Cook Time 18 mins
            Total Time 33 mins
            Course Baked Goods, Dessert
            Cuisine American
            Servings 12
            Calories

            Equipment

            • 9" x 13" baking pan

            Ingredients
              

            • 2 ¼ cups flour
            • 2 cups (divided) semi-sweet chocolate chips
            • 1 cup light brown sugar
            • 12 tbsp unsalted butter softened
            • ½ cup granulated sugar
            • 2 tsp vanilla extract
            • 1 tsp salt
            • ½ tsp baking powder
            • ½ tsp baking soda
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie).
            • Beat eggs in a large bowl using a mixer. Then, add butter, brown sugar, sugar, vanilla extract and beat until smooth. Add flour, baking powder, baking soda, salt and mix. Do not over mix the batter. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add 1 cup chocolate chips and mix.
            • Transfer the batter to the pan. Use your fingers to spread the batter. Sprinkle 1 cup of chocolate chips on top of the batter.
            • Bake for 18-20 minutes or until golden brown. Careful not to overcook the cookie. Keep an eye on the edges for best soft & gooey results. Remove from oven and let cool in the pan for ~45-60 minutes. Once cool to the touch remove and cut into bars.

            Serve & enjoy!

              Video

              Keyword baked goods chocolate chip, best chocolate chip cookie bars, chocolate chip cookie bars, easy chocolate chip cookie bars, homemade chocolate chip cookie bars, soft and gooey chocolate chip bars
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