Tuesday, July 5, 2016

White Chocolate Cranberry Oatmeal Crispy Chewy Cookies

Just a short post with no blah blah blah from me today *giggle*

... all because I want to do is to share this easy and fabulous recipe that can bake these golden brown white chocolate cranberry oatmeal cookies with caramelised crispy edges with milky chewy fruity centers. Very very very delicious!!! Must try if you like white chocolate cranberry cookies :)

white chocolate cranberry oatmeal crispy chewy cookies
Very Delicious White Chocolate Cranberry Oatmeal Crispy and Chewy Cookies

Here's my one-minute video showing how I baked these easy and very delicious white chocolate cranberry oatmeal cookies.

Very very very delicious!!!
These cookies are crispy, chewy, fruity, milky and taste like caramel too!

And here's the recipe that is mostly adapted from Epicurious

Makes 25 medium cookies

75g (1/2 cup) plain / all purpose flour
1/2 tsp baking powder
1/8 tsp salt
75g (5 tbsp) unsalted butter, room temperature
50g (1/4 cup) caster sugar
50g (1/4 cup packed) light brown sugar
1 large egg, roughly beaten
1/2 tsp vanilla extract or paste
50g (1/2 cup) old-fashioned oats, not instant
1/4 cup dried cranberry
1 cup white chocolate chips

Position two rack in the center of oven and preheat oven to 180°C / 350°F. Line 2 large baking trays with baking paper. Set aside.

In a medium bowl, combine flour, baking powder and salt. Set aside,

Place butter and both sugars in a bowl of an electric mixer (if you are using an electric mixer to mix) or in a large mixing bowl (if you are using a wooden spoon to mix). Using an electric mixer or a wooden spoon, beat butter and sugars until smooth. While beating, add vanilla and the egg bit by bit and beat well after every addition. 

Sift flour mixture into the butter mixture and use a wooden spoon or spatula to mix until the ingredients are well incorporated. Stir in oats, dried cranberries and chocolate chips. Scoop and drop about one tablespoonful of cookie batter onto the prepared tray with about 2 inches / 5 cm apart as you can see in my video that these cookies will spread. Bake for 15 mins or until the edges are golden brown with deep caramelised taste. Allow cookies to cool slightly on the baking tray for about 10 mins. Then transfer to a wire rack to cool completely.

Store cookies in airtight container at room temperature for up to 5 days. Depending on the humidity of the place that you live, the cookies might lose their crispness after 1-2 days. To restore crispness in these cookies, bake in preheat oven at 180°C / 350°F for 3-5 mins without burning the edges of your cookies. Allow cookies to cool completely to room temperature and these cookies will be crispy again.

Happy Baking.
Please support me and like me at Facebook...


  1. The look perfect and chewy.... just the way I like my cookies...hmmm so tempted right now

  2. Zoe, as always delicious! Love these cookies.


  3. Mmmm, these look wonderful. Just ate, but now you have me hungry again! Love these -- thanks so much.

  4. Zoe, your cookies are always so tempting.

  5. Hi Zoe! I have tried and it's really delicious :D