White Chocolate Cranberry Oatmeal Cookies

Cranberry White Chocolate Cookies2

Cranberry White Chocolate Cookies3

Cranberry White Chocolate Cookies
White Chocolate Cranberry Oatmeal Cookies


  •  1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup old fashioned oats
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup finely chopped toasted pecans
  • 1/2 cup Ghiradelli white melting wafers
Heat oven to 350 degrees F.

In a medium bowl, sift together flour, baking soda and salt.  In a small saucepan, over medium heat, melt butter over medium heat; cook and whisk until butter starts to foam and turn golden brown.  Add browned butter to a large mixing bowl; add sugar, brown sugar and vanilla.  Beat, using a mixer on medium speed, until well combined - about 1-2 minutes.  Beat in egg until combined.  Reduce mixer speed to low and mix in flour mixture, followed by oats, cranberries, pecans and white wafers.

Drop rounded spoonfuls of dough onto cookie sheets.  Bake 10-12 minutes or until light golden brown.  Cool 2 minutes before transferring to wire racks to cool. 


  1. I can not wait to make these cookies, I am going to try to make them with Bob's Red Mill gluten free flour. Yum!

    1. That sounds delicious! I think I've used that flour before. Is it made with garbanzo beans?

  2. You should never ever ever be sorry about brown butter!! Or extra large white chocolate wafers. Mmm.