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White Chocolate Cranberry Oatmeal Cookies

A sweet dessert for these holiday season!



  • 1/2 cup unsalted butter cold and cut into tablespoon pads
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 1.5 cups rolled oats lightly pulverized
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries

Optional Toppings

  • white chocolate chips
  • sea salt


  • First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
  • Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
  • Add brown sugar and then turn your stand mixer on to low/medium.
  • Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
  • While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
  • Add white whole wheat flour, baking powder, ground cinnamon, and salt to the same large bowl and mix until combined.
  • Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
  • Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
  • Finally, add in white chocolate chips and dried cranberries and mix one final time on medium to combine.
  • Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms. Place on a cookie sheet and repeat. 8 cookies should
  • Optionally add a few more white chocolate chips to the tops of each cookie.
  • Bake at 350ºF for 12-14 minutes.
  • Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
  • Top with optional sea salt before serving.


Calories: 206kcal Carbohydrates: 30g Protein: 3g Fat: 8g Fiber: 2g Sugar: 20g