These cookies have been proven to convert anti-oatmeal cookie people. With bold flavor and aroma from brown sugar and ghee, and a great texture from whole rolled oats, white chocolate and cranberry oatmeal cookies truly transcend the typical raisin oatmeal cookie experience. You don’t need a mixer or eggs, but you do have to wait overnight to let the cookie dough rest. Unfortunate as it is for all the impatient bakers out there, that’s probably the only step of the recipe that isn’t easy. This short, flavorful cookie recipe is a winner.
White Chocolate Cranberry Oatmeal Cookies
Course: DessertCuisine: American16
cookies20
minutes15
minutesIngredients
5 tbsp ghee, softened* (see notes)
1/2 cup brown sugar
1/2 large ripe banana, mashed
1 cup whole wheat flour
1 cup rolled oats
1/4 tsp baking soda
1/4 tsp salt
1/4 cup white chocolate chips* (see notes)
1/4 cup dried cranberries
Directions
- Using a whisk, beat together the ghee and sugar until they have combined and lightened in color. Add the banana mash and fold in with a spatula.
- In a separate small mixing bowl, combine the whole wheat flour, oats, baking soda and salt. Add about 3/4 of this mixture to the wet ingredients and mix. Fold in the cranberries and white chocolate, then add the remaining dry mixture.
- Refrigerate the dough overnight. This helps fully hydrate the flour and really develops the flavor of the cookies. When you’re ready to bake, scoop about a tablespoon of dough at a time and roll it into a ball, then press it into a cookie shape and place it on a baking tray lined with parchment paper. The cookies will spread out and rise as they bake, so space them accordingly.
- Bake at 350 degrees F for 12-15 minutes; the cookies should be golden brown but still undercooked in the middle. Let them cool on the baking sheet for five minutes, then transfer to a cooling rack or plate to cool completely. Then they’re ready to eat!
Notes
- Ghee is clarified butter, made by heating butter and removing the milk solids. Make sure the ghee you use is softened but not melted, as it tends to be in warmer weather. Using ghee helps make these cookies crispy and gives them a great flavor, but if you don’t have ghee, you can substitute with 6 tbsp softened butter.
- This recipe works even better if you cut your white chocolate into smaller pieces before adding it to the cookie dough. The white chocolate flavor really melts into the cookies as they bake!
This recipe was adapted from Baked Ambrosia’s White Chocolate Cranberry Oatmeal Cookies.
These were delicious! I love the texture that the oats give to the cookies.