Cranberry & White Chocolate Oatmeal Cookies

When it comes to Christmas, cranberries are always at the top of my shopping list.

I love fresh ones to make cranberry sauce and dried ones to bake with and, honestly, what better thing to make with them than cookies.

I have adapted one of my all time favourite cookie recipes to include the Christmassy combo of cranberry and white chocolate and they’re so good you guys. They’re chewy and sweet and sour and wonderful all in one mouthful.

I’m not even the biggest fan of white chocolate, but it really works with the sourness of the cranberries to make a fantastically festive partnership. I do think with white chocolate though, it’s definitely key to buy the best kind you can for a better, less sickly sweet, flavour.

This is the perfect Christmas cookie recipe, because not only are the cookies packed full of juicy, festive cranberries, the recipe makes plenty for sharing. You can use them to give as gifts, for a Christmas bake sale, your Christmas party or for a cookie swap (if you’re in countries that have that as a tradition).

Happy festive baking everyone!


Adapted from Bill Granger’s Oatmeal Raisin Cookies in ‘Every Day‘. Makes approx. 35 cookies

150g unsalted butter, softened

225g soft brown sugar (Peru – I would use panela)

1 egg, lightly beaten

2 teaspoons natural vanilla extract (Peru – if you can’t find, then you’ll have to use essence)

125g plain flour (Peru – harina sin preparar)

1 teaspoon baking powder

pinch of salt

235g rolled oats

125g cranberries

100g white chocolate, chopped into little chunks


1. Preheat the oven to 180C (not fan) and line three baking trays with baking parchment.

2. Cream the butter and sugar together until fluffy and smooth, then add the egg and vanilla and beat until smooth.

3. Sift the flour, baking powder and salt into the same bowl and mix lightly. Add the oats, cranberries and chopped chocolate and stir everything together.

4. Roll tablespoons of the mixture into balls and place on the baking trays, then flatten them with a fork that has been dipped in flour (to stop it sticking).

5. Bake for 20 minutes or until pale golden. (Depending on the size of your oven you may have to do them in batches!)

6. Remove from the oven and leave to cool on the same trays for 5 minutes before transferring them to a wire cooling rack to cool completely.

7. If you can manage it, maybe save a couple for Father Christmas…..

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