Cranberry Oatmeal Cookies with White Chocolate
Soft, chewy, and packed with texture, these cranberry white chocolate cookies start with a box of cake mix to keep things simple without sacrificing that classic bakery-style feel.
Prep Time 5 minutes mins
Cook Time 11 minutes mins
Total Time 16 minutes mins
Course Dessert
Cuisine American
Servings 22 Cookies
Calories 212 kcal
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a large mixing bowl, combine the cake mix, oats, brown sugar, and cinnamon.
Add the melted butter, eggs, and vanilla extract. Stir until a thick dough forms.
Fold in the dried cranberries and white chocolate chips.
Use a 3-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing cookies 2 inches apart.
Bake for 11 to 13 minutes, until edges are set and centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment or wax paper between layers to prevent sticking.
- Freezer (baked cookies) – Freeze baked and cooled cookies in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature.
- Freezer (cookie dough) – Scoop dough onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag and bake from frozen, adding 1–2 minutes to the bake
Calories: 212kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 157mgPotassium: 61mgFiber: 1gSugar: 18gVitamin A: 220IUVitamin C: 0.04mgCalcium: 65mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.