Cranberry and White Chocolate Cookies


by: Imagelicious

Easy and festive cookies that will make everyone smile and reach for seconds


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serves: 15-20

Flour - 150g

1/2 teaspoon Baking powder -

1/2 teaspoon Salt -

Rolled oats - 75g

1 stick Butter, room temperature - (113 g)

Brown sugar - 75g

White sugar - 100g

1 large Egg -

1 teaspoon Vanilla extract -

Dried cranberries - 75g

Pecans or walnuts (or mix), roughly chopped - 50g

in White chocolate, chopped cranberry sized pieces or chips - 150g

Nutrition Facts
Cranberry and White Chocolate Cookies

Servings Per Recipe: 15

Amount per Serving

Calories: 246

  • Total Fat: 12.4 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 30.7 mg
  • Sodium: 169.5 mg
  • Total Carbs: 31.8 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 21.2 g
  • Protein: 2.9 g

how is this calculated?

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1.  Preheat the oven to 180C (350F). Line baking sheet with parchment paper.

2.  Combine the flour, baking powder, salt and rolled oats into a bowl.

3.  In a separate bowl, beat together butter and both sugars until creamy, beat in the egg and vanilla extract.

4.  Add the flower mixture to the butter mixture and mix.

5.  Add the cranberries, nuts and chocolate. Mix.

6.  Roll tablespoonfuls of dough into balls with your hands, then place them on the prepared baking sheet and flatten it a little bit with a fork. Leave about 2 inches space between cookies.

7.  Bake for 15-18 minutes. When they are done, the edges will get darker, but the cookies will still be too soft to lift of the baking sheet.

8.  Leave to harden on the sheet for about 5 minutes.

9.  Once hardened, remove with a spatula and place on a wire rack to cool completely.

Cooks' note:
I found the recipe too sweet. I think it would benefit from reducing white sugar and white chocolate

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