Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Let’s talk about Thanksgiving traditions, shall we? Are you Team Pumpkin or Team Pecan? Me? I grew up in a house on Team Cranberry. There was never a Pumpkin or Pecan Pie on the dessert table unless a guest brought it over. Instead, we gravitated toward wonderful fall cranberries, with a Cranberry Pear Tart always sitting in the center of our holiday table.

Alongside that tart were these cookies, which are so delicious that we enjoy them all year round. These Cranberry Oatmeal Cookies stand out from the typical oatmeal cookie, as the coconut flakes, white chocolate chips, and dried cranberries create a sweeter cookie than the standard oatmeal cookie. And the best part? They freeze incredibly well (I actually prefer them a bit frozen) and are still soft and chewy after freezing. The trick is to hide them in the back of the freezer, behind the frozen vegetables, so that they don’t disappear when you’re not looking. 😉

Cranberry Oatmeal Cookies

Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Course Dessert

Cuisine American

Author Liz

Ingredients

12 Tbs. 1 1/2 sticks unsalted butter at room temperature
1 large egg at room temperature
1/2 c. sugar
1/2 c. light brown sugar packed
1 Tbs. light corn syrup
1 tsp. vanilla extract
1 1/2 c. unbleached all-purpose flour
1/4 c. cake flour
1 tsp. baking soda
1/2 tsp. table salt
1/2 c. sweetened dried cranberries
1/2 c. old-fashioned rolled oats
1/2 c. sweetened coconut flakes
3 1/2 oz. white chocolate coarsely chopped
1/2 c. pecan coarsely chopped

Instructions

Preheat oven to 325°F and line two baking sheets with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, about 2 minutes.
Add egg, corn syrup, and vanilla. Beat until combined.
With the mixer running, mix in all-purpose flour, cake flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed.
Using a sturdy spoon or spatula (I like my silicon spatula), stir in the bowl of coconut, white chocolate, cranberries, oatmeal, and pecans.
Using a 1-inch ice cream scoop, portion out cookie dough onto the prepared cookie sheets.
Bake for 9-12 minutes, until edges are golden and top of the cookie is dry but still soft.
Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Store in an airtight container at room temperature.

Recipe Notes

Makes 2 1/2 dozen cookies.

Recipe Notes:

Fine Cooking recommends you lightly toast the coconut flakes and pecan pieces. I never do — too lazy!
These cookies store well in the freezer for 2-3 months.

This recipe was adapted from Fine Cooking Magazine No. 74, p.73 but is also found online here.

This post was updated in March 2018.

18 thoughts on “Amazing Cranberry Oatmeal Cookies”

Grumpy absolutely loves white chocolate and cranberry combination. I love the coconut, oatmeal and pecans! Looks like a delicious cookie to have on hand for a cookie snack attack!