White Chocolate Dipped Cranberry Oatmeal Cookies

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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!

Table of Contents

• White Chocolate Dipped Cranberry Oatmeal Cookies
• Cranberry Oatmeal Cookie Ingredients
• How to Make These Easy Cranberry Oatmeal Cookies
• Watch How They’re Made
• Get the Recipe

White Chocolate Dipped Cranberry Oatmeal Cookies

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.

Cranberry Oatmeal Cookie Ingredients

• 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.

How to Make These Easy Cranberry Oatmeal Cookies

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

Read transcript

Recipe

White Chocolate Dipped Cranberry Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews

• Author: Lindsay
• Prep Time: 1 hour
• Cook Time: 18 minutes
• Total Time: 1 hour 18 minutes
• Yield: about 30 Cookies
• Category: Dessert
• Method: Oven
• Cuisine: American

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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!

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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)

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Instructions

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.

2. Add the flour, baking soda, baking powder, salt and cinnamon to medium sized bowl and whisk to combine.

3. Add the butter and sugars to large mixer bowl and cream together until light and fluffy, 3-4 minutes. You should be able to see the change in color and texture.

4. Add the egg and vanilla extract and mix until well combined.

5. Add the dry ingredients and mix just until well combined and the cookie dough comes together.

6. Add the oats, cranberries and pecan pieces and stir until everything is evenly distributed.

7. Place large tablespoon-sized balls of cookie dough onto the prepared cookie sheet.

8. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but will continue to cook and firm as they cool. Do not over bake.

9. Let the cookies cool for about 2 minutes, then remove to a cooling rack to finish cooling.

10. Once the cookies are cool, melt the white chocolate in a small bowl.

11. Dip cookies, one at a time, into the chocolate and gently shake to remove excess chocolate.

12. Set on parchment paper to dry and sprinkle with crushed pecans, if desired.

13. Store cookies in an air tight container at room temperature. Cookies are best for 2-3 days.

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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!