Friday 15 July 2016

White Chocolate Cranberry Oatmeal Crispy Chewy Cookies


These golden brown white chocolate cranberry oatmeal cookies with caramelised crispy edges with milky chewy fruity centers are fabulous!
Not only I agree they are delicious.  My family and friends from my church life group agreed too.  Even my children, who don’t like oats and cranberry had eaten half of the quantity I baked.  I saw them ate it with cold milk.
Thanks to Zoe [Bake for Happy Kids] for this fabulous recipe.  I tell you this is a great one, you must try it.  It’s easy to make and tastes delicious. I knew this is going to be very well received by 2 big cookie monsters [that’s my 2 big boys] so I decided I should double the recipe. 


150g          Plain / all purpose flour
1 tsp          Baking powder
½ tsp        Salt
150g          Unsalted butter, room temperature
100g         Caster sugar [I reduced it to 80g]
100g         Packed light brown sugar [I reduced it to 80g]
2 large      Egg, roughly beaten
1 tsp          Vanilla extract or paste
100g         Old-fashioned oats, not instant
½ cup       Dried cranberry
2 cup         White chocolate chips 


1)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.

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

3)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.

4)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.

 5)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.


  1. Hi Amy,
    Lovely chocolate oatmeal cookies! I like it with a glass of cold chocolate milk.

  2. Hi Amy,

    I'm happy to hear that you like this recipe. You can try beating the butter and sugar with a wooden spoon and with less mixing, you will get a fatter cookie with chewier center :)

    Happy Baking :)