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White Chocolate Dipped Cranberry Oatmeal Cookies are chewy oatmeal cookies with plenty of dried cranberries and some chopped pecans! They are dipped in white chocolate to take the cookie to the next level! Delicious!
I am a big fan of these cookies! I originally shared the recipe about 5 years ago and felt that they needed a little update and a little love. When it comes to cookies, oatmeal and cranberries are two of my favorite things. And when you add white chocolate, I’m totally sold.
If you’ve never had a cookie that’s actually dipped in white chocolate before, you are missing out. It’s WAY better than just adding white chocolate chips. Amazing and delicious!
These cookies are soft, chewy and full of flavor. A great cookie for any time, but especially at Christmas when cranberries are so festive.
- Flour – I use all purpose in these cookies.
- Baking soda and baking powder – A little bit of both lends just the right texture and chewiness.
- Salt, Cinnamon, Vanilla extract – For flavor. I love a little hint of cinnamon in my oatmeal cookies!
- Butter
- Brown and white sugar – The combination of the two adds extra flavor and moisture with the brown sugar.
- Egg
- Quick Cook Oats – The quick cook oats are going to give you a better textured cookie.
- Dried Cranberries
- Pecans
- Baking white chocolate – There are lots of options for this, but you want something that will be easy to melt and dry firm. Candiquick, Almond bark, Ghirardelli Baking Chocolate and even Wilton Candy Melts would work.
These cookies are pretty simple to make. The toughest part is holding back on eating them long enough to dip them in the white chocolate. However, once you taste one that way, you’ll be eager to dip them all!
To begin, you’ll cream your butter and sugars together. You want to be sure you cream them until you notice the change in color and consistency. It’ll be much lighter in color and creamy.
Next, you’ll add the egg and vanilla extract and mix them until they are well combined.
After that, add the dry ingredients and mix just until well combined. Then add in your oats, cranberries and pecans and stir them in by hand.
Make large tablespoon sized balls of cookie dough and bake them! Once they are baked and cooled, it’s time to dip them in white chocolate.
Melt the white chocolate, dip the cookies and tap off any excess, then sprinkle with some pecan bits, if you like.
The final cookies are SO good! Hard to stop eating and sure to be a hit. Soft, chewy and covered in my favorite thing – white chocolate. Bring on the cookies!
You might also like:
Moist and Chewy Banana Oatmeal Cookies
White Chocolate Cranberry Fudge
Thick and Chewy Oatmeal Raisin Cookie Cake
Baileys Chocolate Cookies dipped in white chocolate
Watch How They’re Made
Print
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour 18 minutes
- Yield: about 30 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
White Chocolate Dipped Cranberry Oatmeal Cookies are chewy oatmeal cookies with plenty of dried cranberries and some chopped pecans! They are dipped in white chocolate to take the cookie to the next level! Delicious!
Ingredients
- 1 3/4 cups (228g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (168g) packed dark brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups (131g) uncooked quick cook oats
- 1 1/2 cups dried cranberries
- 1/2 cup pecan pieces, toasted, optional
- 12 oz vanilla candiquick (or similar baking white chocolate)
Instructions
Nutrition
- Serving Size: 1 Cookie
- Calories: 229
- Sugar: 20 g
- Sodium: 97.2 mg
- Fat: 10.8 g
- Carbohydrates: 30.6 g
- Protein: 1.8 g
- Cholesterol: 22.5 mg
Enjoy!
I would love to add these to my christmas platters…can i freeze after dipping? Or should they be dipped after thawing for final service?
I really think either way would be fine. They might look “fresher” if you dip them after thawing.
5 stars for previous comments, ingredient list and looks. Will be making these for sure.
Do you have a high altitude recipe for these? I moved to Colorado from Chicago and really want to make these again for thanksgiving! Just don’t want to mess them up since they’re my favorite 😬
I don’t really know anything about high altitude baking. I’m sorry!
Flavor is good! This recipe does not make 40-42 cookies i used a heaping tbsp and got 27 cookies. Thanks for ur recipe though it is delicious!
I’m glad you enjoyed them!
This is my new FAVORITE cookie!!! Oh My Gosh!! Delicious on every level with so many flavors that work so well together!! LOVE!!
Can I use unsalted butter that’s all I have right now ????
Yes, you’ll just want to add about 1/4 tsp of salt to the dough.
I made these today and really liked them- they are a tad sweet, so I think next time I’m going to add some orange zest to cut that sweetness a bit. The hubby loved them too! Thanks for the recipe.
I just made these and was wondering the best way to store them, before & after dippjng them in the chocolate? Thank you.
They are best stored at room temperature in an air tight container – both before and after dipping.
I made the cookies……. they should be on the front page of a magazine! They were good before I dipped them but add the dip with sprinkle of nuts and ….Killed it! My kids are begging me to make these again. I have printed the blog page with your website and I’m giving these away this year with your page, lol. Thank you so much. I’m excited to try the cake for New Years.
Awesome! These are some of my favorites too – glad you enjoyed them!
What is the difference between using quick cook oats and traditional oats for this recipe??
It looks amazing!!
It’s a difference in look and texture, but you can swap them out if you like.
Made these cookies and they are delicious. My question is that it does not call for salt. My cookies were pretty flat and I am wondering if that is why.
The recipe calls for salted butter, so you wouldn’t need to add additional salt. It wouldn’t be the reason for the cookies being flatter than you expected, either way. Usually thinner cookies are the result of some ingredients possibly being mis-measured, like the dry ingredients. If the amounts are off, the cookies may spread more and therefore be thinner.
Would you need to modify any part of the recipe if you decided not to include the oats?
I would suggest taking a look at this recipe. It might be more what you’re looking for. You could swap out the white chocolate chips for pecans.
Can you use margarine. I am too lazy to run to the store for butter.
I wouldn’t normally recommend it. They are fairly different in cookies.
These look delicious!! Are they chewy?
I would describe them as chewy, yes.
Could you use dried cherries instead of cranberries?
That should be fine. You could also check out my Cherry Chocolate Chip Oatmeal Cookies.
These cookies are so good. Loved making them and everyone at work loved eating them!!!!
Love this recipe. Also, I just saw one of your pictures on a flyer for Royal Crest Dairy in Colorado.
Thanks Becky! I’m so glad you enjoyed the cookies!
Wow, I’m not familiar with Royal Crest Dairy. Do you remember which recipe the photo was for?
It was for this recipe. It’s the 6th picture down from the top. The one with the cookies only on the red napkin. I was honestly kinda floored when I saw the pic on their flyer because I thought using other’s pics was frowned upon.