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White Chocolate-dipped Oatmeal Cranberry Cookies

White Chocolate-dipped Oatmeal Cranberry Cookies

Chewy oatmeal cookies are studded with tart dried cranberries, then dipped in smooth white chocolate for a festive bakery-style finish. A touch of cinnamon and brown sugar gives them warm flavor and crisp golden edges.

Prep: 25 min · Cook: 24 min · Total: 49 min · Serves: 6

Ingredients

  • 1 tsp neutral oil
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine salt
  • 0.75 cups all-purpose flour (spooned and leveled)
  • 0.5 cups light brown sugar (packed)
  • 0.5 cups unsalted butter (softened)
  • 1 large large egg (room temperature)
  • 0.75 cups dried cranberries
  • 1 cups white chocolate chips (divided)
  • 0.5 tsp baking soda
  • 1.25 cups old-fashioned rolled oats
  • 1 tsp vanilla extract
  • 0.25 cups granulated sugar

Instructions

  1. Position oven racks in the upper and lower thirds of the oven, then preheat the oven to 350°F (175°C) for at least 15 minutes so the heat is steady before baking.
  2. Line 2 rimmed 13-by-18-inch baking sheets with parchment paper and set them on a cool counter; this prevents sticking and helps the cookies brown evenly.
  3. Place 0.5 cups softened unsalted butter, 0.5 cups packed light brown sugar, and 0.25 cups granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium speed for 2-3 minutes until the mixture looks pale, fluffy, and slightly increased in volume.
  4. Add 1 large room-temperature egg and 1 tsp vanilla extract to the mixer bowl, then beat on medium speed for 45-60 seconds until the mixture is smooth and no streaks of egg remain.
  5. Whisk 0.75 cups all-purpose flour, 1.25 cups old-fashioned rolled oats, 0.5 tsp baking soda, 0.5 tsp ground cinnamon, and 0.25 tsp fine salt together in a medium bowl for about 30 seconds until evenly combined.
  6. Add the dry mixture to the butter mixture and mix on low speed for 30-45 seconds, stopping as soon as the flour disappears and a soft, thick dough forms.
  7. Fold 0.75 cups dried cranberries and 0.5 cups of the white chocolate chips into the dough with a flexible spatula for about 30 seconds, distributing them evenly without overmixing.
  8. Scoop the dough into 12 equal mounds, about 2 tbsp each, and arrange 6 mounds on each prepared baking sheet with at least 2 inches of space between them.
  9. Bake both baking sheets at 350°F (175°C) for 10 minutes, then rotate the sheets front to back and switch racks for even browning.
  10. Continue baking for 2-4 minutes more, until the cookie edges are lightly golden, the centers look puffed and just set, and the tops no longer appear wet.
  11. Set the baking sheets on wire racks and let the cookies cool on the pans for 10 minutes; the centers will finish setting as the residual heat firms the cookies without overbaking them.
  12. Transfer the cookies from the baking sheets to wire racks with a thin spatula and cool completely for 20-25 minutes before dipping, because warm cookies can melt the coating unevenly.
  13. Place the remaining 0.5 cups white chocolate chips and 1 tsp neutral oil in a dry microwave-safe bowl, then microwave on 50 percent power in 20-second bursts, stirring after each burst, for 1-2 minutes total until the chocolate is smooth and glossy.
  14. Dip one side of each cooled cookie into the melted white chocolate, scrape the underside lightly against the bowl edge, and place the cookies on a parchment-lined baking sheet at room temperature for 20-30 minutes until the coating is firm and no longer tacky.

Nutrition (per serving)

  • Calories: 464
  • Protein: 6 g
  • Fat: 22 g
  • Carbohydrates: 64 g
  • Fiber: 4 g
  • Sugar: 40 g
  • Sodium: 210 mg

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