Cranberry White Chocolate Chip Cookies

These soft and chewy cranberry white chocolate chip cookies are an easy homemade cookie recipe made with oil instead of butter, so there’s no waiting for butter to soften and no need to chill the dough.

Cranberry white chocolate cookies on a plate

They’re perfectly chewy, packed with sweet white chocolate and tart dried cranberries, and are delicious for Christmas cookie trays, weddings, bake sales, or anytime you need a simple dessert! If you’re looking for an easy cookie recipe that’s just a little different from classic chocolate chip cookies, I think you’ll love these.

Cranberry White Chocolate Chip Cookies

Ingredients
2/3 cup (130g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (100g) canola or vegetable oil
1 1/3 cup (180g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) white chocolate chips
1 cup (150g) dried cranberries

Directions
1. In a large bowl, combine brown sugar, granulated sugar, and egg. Whisk really well to combine. After a few minutes of whisking, add the vanilla extract and salt.
2. Continue to whisk as you slowly pour in your oil. Whisk until everything is completely combined.
3. Add the flour and baking soda and stir until you still have a few streaks of flour in the bowl. Fold in the white chocolate chips and dried cranberries.
4. Refrigerate your dough for 30 minutes. Preheat your oven to 350 degrees and line baking sheets with parchment paper.
5. Roll cookies into tablespoon-sized balls or use a cookie scoop. Place two inches apart on baking sheets and bake for 8-10 minutes, or until golden brown.
6. Let the cookies cool on the baking sheet for a few minutes and transfer to a wire rack to cool completely. Store in an airtight container for up to five days. Wow your friends and family with the secret ingredient 😉 Enjoy!

Cranberry white chocolate chip cookies

Tips for Success

  • Don’t overmix the dough once you add the flour.
  • Bake just until the edges are lightly golden for soft cookies.
  • Let the cookies cool on the baking sheet for 5 minutes before moving them.

Storage

  • Store in an airtight container for 3–4 days.
  • Freeze baked cookies for up to 3 months.
  • Freeze cookie dough balls and bake from frozen (add 1–2 minutes to the baking time).

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