Easy Cranberry White Chocolate Chip Cookies

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GIANT, chewy chocolate chip cookies jam packed with goodies! Cranberries, White & Chocolate Chips held together with some yummy oatmeal! These gourmet cookies make great gifts too.

stack of 4 oatmeal cookies with one leaning against the stack

Regular chocolate chip cookies? Not today!

Making cookies for a bake sale? These are sure to turn some heads and provide you with repeat customers. Perfectly baked, they’re large and in charge! I plan on making these for our local community day in the Spring.

6 cookies, one on a plate

How do you make big THICK cookies?

The addition of brown sugar, whether it be light brown or dark brown sugar. This ingredient aids in making oatmeal chocolate chip cookies soft, chewy, and most importantly thick.

Instead of baking soda, we are using baking powder. Baking powder puffs up your cookie, while baking soda makes your cookies spread.

As you’ll see in the directions, use a large cookie scoop to place your cookies on the parchment paper. Keeping them in their domed shapes will ensure a thick cookie. But there are also directions for a still thick, but flatter cookie.

Chocolate & White Chocolate Chip Cookie Ingredients

All purpose flour – Whichever brand you have on hand works fine. To get the most accurate measurement of flour, use a kitchen scale. I like to do this with most recipes that require flour, too much flour isn’t very tasty. If you do not have a kitchen scale, fluff up your all purpose flour and use a spoon to scoop and place it in your measuring cup. Then level it off using a butter knife. This will ensure a more accurate measurement, similar to the scale.

Baking powder – We’re making THICK oatmeal chocolate chip cookies right?! Skip the baking soda, we’re using powder today.

Sea salt – I use Pink Himalayan sea salt for this recipe. I mostly use it for everything, it’s very pretty! For an additional contrast in flavors sprinkle some flaky sea salt on top of the freshly baked cookies.

Unsalted butter – Room temperature butter for this recipe.

If your butter hasn’t come up to temp, boil water in a kettle if possible and pour into large glasses and let sit for a couple of minutes. Dump out the water and place the glass upside down over the stick of butter, let sit for 10 – 15 minutes. You should have softened butter that’s ready to use.

If you only have salted butter on hand, that’s perfectly fine, just omit the salt in this recipe.

Granulated Sugar – White granulated sugar, whichever brand you’re used to using will be perfect.

Light brown sugar – Packed into the measuring cup. I tend to use a mixture of light and dark brown sugar. I am always up for additional molasses flavors.

Pure vanilla extract – Be sure to use pure vanilla extract for the best flavor. I have been using a vanilla paste recently, I LOVE the little bits of vanilla bean you can see throughout.

Egg – Room temperature large egg.

Rolled oats – Whole, or old-fashioned oats. Don’t use instant oats, they will not be as sturdy as old-fashioned oats.

Semi-sweet chocolate chips or chocolate chunks – Use your favorite brand!

White chocolate chips or white chocolate chunks– For this too!

Dried cranberries – And these!

three large cookies stacked and tied together with twine

Kitchen supplies for White Chocolate Cranberry Cookies

Mix it, Bake it, & Eat it

In a medium bowl sift together the flour and baking soda, whisk to combine, and set the flour mixture aside while you mix the wet ingredients.

In a large bowl, combine the room temperature butter, granulated sugar, and brown sugar. Using a hand mixer or a stand mixer beat on medium until light and fluffy.

Add in the eggs, vanilla extract, and salt. Beat on low until thoroughly combined.

sifted together the dry ingredients, then whisked together
bowl of brown sugar, sugar and butter sticks
eggs and vanilla added to blended butter and sugar

Add to the large bowl, the flour mixture and mix well until incorporated.

Pour in your oatmeal, white chocolate chips, semisweet chocolate chips, and dried cranberries, and combine. Because this cookie dough doesn’t stir so well after adding our inclusions, I put some food-safe gloves on and mix the cookie dough by hand.

Make sure to evenly distribute the chocolate chips and cranberries throughout the cookie dough.

cookie dough with flour mixed in
oatmeal, chocolate chips and cranberries to be mixed in
all ingredients mixed together ready to chill
when the recipe say to "chill in the fridge for 1 hour" meme

Chill this cookie dough for at least 1 hour. You can make this ahead of time and chill overnight if you want to as well!

**If you want to do less work for yourself later, before chilling, measure out your cookie dough balls and chill or freeze (for future cookies). **

Preheat the oven temperature to 375 F and line a couple of large baking sheets with parchment paper.

Go big or go home right?! Were gonna weigh in these giant cookies at 160 grams. Going to highly recommend using a kitchen scale here. If you don’t have a scale, this recipe makes roughly 11 giant cookie dough balls.

For a flatter but a still giant cookie, press your cookie dough ball down as shown in the picture below on your prepared baking sheets.

If you’d prefer a fatter cookie, leave your cookie in its cookie dough ball shape. Bake for 12-14 minutes, until golden brown with crispy edges.

Remove the cookie sheet from the oven and allow to cool completely on a cooling rack for 10 minutes…

Or just dig it right away while they’re gooey and hot! I mean why not right, they’re delicious… seriously! Serve with a scoop of vanilla ice cream on top, the only thing you need in life right now.

Cool completely before picking up and carrying the giant cookies around. These are pretty heavy and will likely fall apart on you if you try to handle them while still warm.

cookie dough balls 160 grams
cookies on baking sheet about to be baked
6 baked cookies on a cooling rack

Holiday Chocolate Chip Cookies are on point!

A beautiful mix of ingredients makes this a perfect addition to your Christmas cookie recipes. While holiday baking, add extra white chocolate chips to add more contrast.

I love being able to wrap these giant white chocolate cranberry cookies in twine or even put them in a small gift box. Everyone loves a homemade gift, especially one you can eat….now!

Add a bit more crunch with some roasted chopped pecans mixed into the cookie dough.

Tips for Baking, Eating, & Storing

Baking

-Make sure ingredients are at room temperature and set out at least 30 minutes before starting your recipe.

-For the best results, don’t skip the chilling of your dough. Not chilling your dough will result in very flat and likely overcooked cookies.

-Bake only one baking sheets of cookies at a time. This will result in an even cook.

-Experiment with different inclusions. Let me know in the comments what you tried and if you enjoyed the experience. (ie, chocolate chunks, milk chocolate chip, mini chocolate chips, peanut butter chips)

-You can use a stand mixer fitted with the paddle attachment for mixing. With all of the inclusions, this cookie dough can be tough to mix together.

-For more cookies, use a smaller cookie scoop.

Eating

-Pairs well with a cold glass of milk or a scoop of vanilla ice cream.

-Sprinkle the top of still-warm cookies with flaky salt for a sweet and salty contrast.

Storing

-Store baked cookies at room temperature in an airtight container or Ziploc bag to keep them soft and fresh.

-Freeze baked cookies for up to 3 months, once again, cool completely before freezing.

-If you like your cookies warm, you can reheat these in the oven on a baking pan at 350F for 3-5 minutes.

close up of warm cookies broke in half

Try these other yummy cookie recipes!

Print
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stack of 4 oatmeal cookies with one leaning against the stack

Giant Chocolate & Cranberry Cookies

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Deliciously GIANT and packed full of goodies!

  • Total Time: 27 minutes
  • Yield: 11 cookies 1x

Ingredients

Scale

2 cups (240g) all-purpose flour

1 tsp baking powder

1 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1 1/3 cup light brown sugar, packed

4 tsp pure vanilla extract

2 large egg, room temp

3 cups rolled oats

1 1/3 cup semi-sweet chocolate chips

1 1/3 cup white chocolate chips

1 1/3 cup dried cranberries

Instructions

  1. In a medium bowl sift together the flour, salt, and baking soda, whisk to combine, set aside.

  2. In a large bowl, combine the room temperature butter, sugar, and brown sugar. Beat on medium until light and fluffy.

  3. Add in the eggs and vanilla. Beat on low until thoroughly combined.

  4. Add to the large bowl the flour and baking soda mixture, mix well until incorporated.

  5. Pour in your oatmeal, white chocolate chips, semi-sweet chocolate chips, and dried cranberries and combine. Because this doesn’t stir so well after adding our inclusions, I put some food-safe gloves on and mixed them in by hand.

  6. Chill this cookie dough for at least 1 hour. You can make this ahead of time and chill overnight if you want to as well!

  7. Preheat the oven to 375 F and line a couple of large baking sheets with parchment paper.

  8. This recipe makes 11 GIANT cookies. Weigh or separate your chilled dough into 11 large balls or 160-gram cookie balls. 

  9. If you want a flatter cookie, press your dough ball down as shown in the picture below. If you’d prefer a fatter cookie, leave your cookie in its ball shape. Bake for 12-14 minutes, until golden on the edges.

  10. Remove from the oven and allow to cool on a cooling rack for 10 minutes… Or just dig it right away while they’re gooey and hot! I mean why not right, they’re delicious… seriously! 

     

Notes

  • Store baked cookies in an air-tight container or Ziploc bag to keep them soft and fresh.
  • Make sure ingredients are room temperature, set out at least 30 minutes before starting your recipe.
  • Don’t skip the chilling of your dough. Not chilling your dough will result in very flat and likely overcooked cookies.
  • Bake only one sheet of cookies at a time. This will result in an even cook.
  • Experiment with different inclusions. Let me know in the comments what you tried and if you enjoyed the experience.
  • Pairs well with a cold glass of milk or a scoop of vanilla ice cream.
  • Author: April Brown
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 776
  • Sugar: 77.7 g
  • Sodium: 254.4 mg
  • Fat: 32.4 g
  • Carbohydrates: 114.4 g
  • Protein: 9.6 g
  • Cholesterol: 82.5 mg

Keywords: giant chocolate chip cookies, chocolate and cranberry, white chocolate and cranberry, monster cookie

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By on March 3rd, 2022

About April Brown

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