This holiday season I have been baking up a storm and when I made a bunch of my one favourite holiday cookies, these cranberry white chocolate chip cookies, I could not help but take some photos to update the recipe with! These cookies are a basic chocolate chip cookie recipe with the fabulous combo of white chocolate and cranberries which is perfect for the festive season! (Or any other day of the year!) I like to play around with the basic recipe and most recently when I made three batches of them, I did one with the basic recipe, as seen below, one with the addition of pistachios and one with the addition of macadamia nuts! These cranberry white chocolate chip cookies are super easy to make and a great addition to any holiday cookie platter and I have it on good authority that they welcome on Santa’s cookie plate on the night before Christmas!
Cranberry White Chocolate Chip Cookies
Soft and chewy white chocolate chip cookies with tangy dried red cranberries!
ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract (optional)
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup white chocolate (chips or chunks)
directions
- Cream the butter and sugars in a bowl before beating in the egg and vanilla extract.
- Mix the flour, baking soda and salt before mixing into the wet ingredients followed by the cranberries and white chocolate.
- Form the dough into 1 tablespoon balls and place on a baking sheet spread 2 inches apart and bake in a preheated 350F/180C oven for 8-10 minutes, they shout be just barely golden brown around the edges on the bottom, before pulling them out of the oven to cool on the tray for 5 minutes before transferring to a cooling rack.
Option: Add 1/2 cup chopped pistachios.
Option: Add 1/2 cup rolled oats.
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Kevin these look delicious! I love the addition of cranberries, I tend to put them in everything.
There is no way those cookies are making it all the way to Christmas, Kevin. Love the green & red, how festive. 🙂
those look awesome! i want to see more of your baking talents- in particular, a cupcake post! for real!
You did a wonderful job Kevin! This is a great combination, I don’t think I would have thought of it, I’m glad you did!
YUMM! That’s almost like my Christmas biscotti!
Do you think I could add white chips to biscotti due to the baking time required? Love to know your thoughts!
The pistachios add a surprising green color – looks great!
biz319: I was thinking of dipping the biscotti in white chocolate after baking or drizzling them with white chocolate.
Those look yummy!
Wow, that looks so good! I want one so badly now! Mmmm.. cookies!
Amazing photos!!! Great job and the cookies sound delicious.
I love the combination of pistachio and chocolate, and the cranberry will sure add nice flavor to it.
It is the red and green season!! The cookies look so good!
oh wow!!! cookies Kevin…I have been waiting for you to start baking…these look fab!!!
lovely…
send me a box!!!
Hugs
Diana
wow! those look delicious! i love all the flavors!! i haven’t had pistachios in so long. i’m inspired 🙂 and i love the festive holiday colors!
I love the pistachio/cranberry combo. It goes so well together. Those cookies look delicious. Lots of texture and color.
What perfect cookies! Yummy!
Cheers,
Rosa
I love all the interesting bits and bobs you have added here! Bring on the coffee!!!!
These cookies sound amazing! Love all the ingredients!
Great looking colours and fantastic ingredients for a pretty Christmassy looking cookie!
Oh my god they look delicious. Superb combination Kevin.
Yay! Kevin’s started baking holiday treats! White chocolate? Swoon!
These look really good Kevin and the photos are gorgeous!
I love the cranberry, white chocolate addition and pistachios just make it even more holiday!p
Wow thatis indeed a very very delciious cookie.
I have to google to se what rolled oats is. I have seen few bloggers using them. Are they the same oats we use for making porridge
oh wow … those look delicious!!
As I browse through all your recipes, there’s not one that I wouldn’t make. They all sound wonderful and the photos are so bright and colorful.These cookies are perfect for Christmas.
Those cookies look so yummy! I can’t wait to start my holiday baking.
I am a “cookie” person and yours look great…..
LOOOOVE PISTACHIOS!!! And cranberries, and white chocolate, and oatmeal…
I will have a few of these :), they look and sound great!
Happy cook: Yes rolled oats are the same as the ones used in porridge, though not the quick or instant varieties.
hi there……..love to check you site often cause you always have very nice and interesting reciepes. I am quite new to blogger and have just started blogging some of my reciepes. So if you want to have a look its http://www.rachelsfoodheaven.blogspot.com Take care for now :D:D
I love Pistachio’s and in a cookie, I had no idea. I must make these!
I love pistachios in anything. These look great. The pics are beautiful!
My fave combibation Kevin…great to see cookies in the closet!!
The perfect holiday cookie!
Your photos on this one are amazing!! And what a great cookie!
These look very yummy!
Sounds like a great combination! I love white chocolate.
Kevin, your delicious cookies spell C-h-r-i-s-t-m-a-s to me. Wonderful idea.
Yum and so festive! I really need to get some pistacios!
Kevin, those cookies are to die for 🙂
I love cookies.. especially the combination of cranberry & pistachio!!
Great combination. I’ve had cranberry and pistachio, the addition of the white chocolate is fabulous!
oh those are perfect! what a perfect photo!
I don’t eat cookies very often, but I sure would like to try one of these. I’ve been so busy, I don’t think there is going to be much holiday baking for me this year.
What a delicious combination!
Cranberries and pistachios are my favorite fruit and nut! Lovely fruit nut combination and amazing photograph! I could eat a whole jar of these yummy treats!!!!
fantastic!! i was just thinking of something like this with cherries instead of the cranberries 🙂
This cookie seems to be getting around 🙂
I can see why: it sounds awesome.
Kevin,this cookies look great especially with pistachio..Thanks for sharing at this baking season!!
Those would be gone in a heartbeat if they were sitting in front of me!
Wow….this looks wonderful!
What a great inspiration you add. I love the look of your cookies.
These cookies are made with some of my favorite ingredients. They’ll make a great holiday gift.
Wish I could sit with a warm plateful and eat till I’m sick… looks too good!
YUM. I love chunks and chewies and crunches all tucked into the same cookie. Sigh. And holiday cheer too—just in time!
Oh goodness those cookies look good! I might have to try this recipe!
wow! finally some cookies from you Kevin! I love how they looked! I bet you need to mak a new batch for the holidays!
tried them, and they turned out great! thanks for the idea!
seriously?!?!?!? this is ridiculous and now i need to go and by pistachios and oatmeal.
p.s. i hit “next blog” all the time when i’m bored and this is by far the best accidental discovery i have made.
Dude- I just made these for a cookie swap this week- they came out awesome! Great combination of flavors. One question:
the pistachios I used happened to be unsalted (dry roasted but in the shell- my fingers are killing me!), and I’m happy with the results, but should I have used the salted kind? Thanks!
Xeyedmary: Either the salted or the unsalted should work well.
Hi Kevin, thanks for your comments in my blog and hence great to discover your blog. Your blog is great and your cookies look delish too! It’s interesting to read your profile how it gets you to do so much cooking these days and your dishes are fab!
what a great flavor combination. love the photos – great plating
I’ve been meaning to make choc chip cranberry cookies for the longest time – I think I’ve just found my recipe 🙂
I stumbled upon your blog as I was searching for a recipe like this & I liked how "chunky" the cookies looked. I used your recipe along with about 5 others (I love baking & part of my "job" is to bring a huge tray of a variety of desserts to both xmas eve & xmas day) & I'm happy to tell you that these cookies were the firts to disappear…they got RAVE reviews! Thank you!
I just made these, OMG YUM!
Substituted mini morsels for white chocolate. I didn't have enough of regular cranberries, used part orange flavored cranberries. The tiny bit of orange taste was a nice contrast to the chocolate.
Wondering if I could use fresh chopped cranberries in place of the dried.
Janie: I have never tried with fresh cranberries before, but I imagine that it would work. If you try it, I would love to hear how they were!
Thanks Kevin! These came out beautifully 🙂 I made 8 batches of cookies for Christmas and yours were some of the best.
These were AMAZING. Some of the best cookies I've ever had. Thank you!!!
These oatmeal cookies looked so delicious to me. I want to try this one! I really can't wait!
I just made these today. They are so, so, so good. Possibly a new favorite cookie! Thank you so much for the recipe.
WoW! this really looks luscious.. can't wait to try this one.=)
Getting ready to make these and just realized I can't find a serving size? How many dozen does this make? I'm trying to figure out if I need to double recipe or not. Did I miss it in your post? Thanks!
Jenny: You should get somewhere between 12-24 cookies depending on how big you make them. I normally get about 16 with the size shown in the photos. I have updated the recipe to include this info. Enjoy!
Made these tonight and so glad I did! I am saving my white chocolate chips for another recipe, so I substituted semi-sweet instead and they are still tasty. I also made them slightly smaller so I can share with more friends during this Christmas season. Thank you for the recipe.
I just tried this! I got about 26 cookies… The first batch at 10 mins was still quite soft inside. So I flattened the 2nd batch of cookies so that it bakes evenly. Well, in any case, it was a bit too sweet for me… even though I reduced the white sugar to 1/4 cup! I would suggest a total of 1/2 cup sugar (1/4 cup brown + less than 1/4 cup white)… and no more… and then it would be perrrfect!! Unless you have a super sweet tooth!
I made these wonderful cookies three times over the past few days. My mother–who has pretty particular tastes when it comes to sweets and dessert–loved them. She really encouraged me to bake more right away! I did two batches exactly according to the recipe, and they turned out perfectly. I also did a third batch with rolled oats, pistachios, toasted coconut, and toffee bits. These were a big hit with our guests, too. Thanks for the fantastic recipe!
sarappe: Glad you enjoyed them! I like the sound of the coconut and toffee version!
So, I will admit, I was a little hesitant on making these because I wasn't sure how well the combination of flavors went together – but how dare I ever not trust you on flavor combinations! I pulled them out of the oven and 5 minutes later recieved a text message from my sister that stated "amazing cookie!!" She apparently swiped one while walking out the door without my knowledge but loved it so much she couldn't wait to tell me, and my mother – the queen of pistachio flavored items was deeply upset I only made two dozen.
These flavors paired so well together, I can't wait to make all of your other white chocolate, pistachio and cranberry combinations!
Kevin, I have a question for you. I am not a baker before but lately I have some leisure time- after being a working wife and mom – finally I am "free" from everyday hustle and bustle, I lately start to have a great interest in making some elegant food and enjoy the sweet results. As I encounter oatmeal cookies, I am confused with instant oat, quick oat, rolled oat . . .. When I go to supermarket and look for the "specified" oat of the recipes, I cannot find them, there are nothing exactly the same on the shelves. And I am disappointed, even I have the recipe, I cannot be sure what can I substitute the oats with one and other. Can you give me a good lesson explaining what are the difference between them and how they are working the best in certain recipe? I am very appreciated for your identifying them for me. Thanks in anticipation.
Edna Siu: Basically the difference is the thickness going from instant oats to quick oats to rolled oats with instant being the thinnest and rolled being the thickest. Because instant is so thin it cooks faster and it will disintegrate sooner, loosing its texture and shape, where rolled oats take longer to cook and generally maintain texture and shape. I usually use rolled oats in recipes like this because I want to be able to see and feel the oats in the cookie but if you were trying to hide the fact that they are in there you could go with instant or quick as you probably won't be able to see them in the final cookie.
Thank you so much for the explanation, what I like about oats is their texture. I love to buy oatmeal cookies just because I like chewing them along with the crispy edge but soft center. I eat granola in my cereals mixing with dry fruit and seeds as well. I am living in BC, Canada, We have a local supermarket called "Superstore", but I cannot find rolled oats at all. I wonder if they have different names for the rolled oats, We have Walmart, but there is nothing as well. I am confused. Is there any one baking oatmeal cookies anymore. Just laugh out loud. Thanks so much, I happen to find your blog from Pinterest, I subscribe and won't be missing your lovely recipes,
Edna Siu: You might find rolled oats under the name old fashioned oats. If you have a bulk store, thy might have them there as well. I like the texture that a bit of rolled oats adds to a more traditional chocolate chip cookies recipe like this one.
I just made these cookies – they were very tasty, but also very cake-like. From your description, I think they should have turned out more chewy. Do you see any "red flags" about what I could be doing wrong? (I scoured the internet for an answer, but am getting a lot of conflicting information!).
Elle: Yes, these cookies should be more on the moist and chewy side rather than cakey. A lot of factors can contribute to this from over mixing, to the altitude, to measuring the flour out when it is 'packed' rather than loose, to the type of pan. One quick fix would be to reduce the amount of flour by a tablespoon or two.
You are a genius! I never saw so many recipes that I had to try. You are my go to anymore when I have to get inspired. Merry Christmas!
Made these today (12/5/18) and followed the recipe with the exception of adding a whole orange worth of zest to the recipe. (I just like cranberries and orange together). Your recipe is wonderful. Thanks!
I’m glad you like them!