Chewy with a crisp edge, these white chocolate cranberry oatmeal cookies are a delicious Christmas dessert to bake up for your friends, family or while you are decorating the tree. The sweet dried cranberries and a touch of white chocolate chips pair well with the rich flavors of real butter and fresh milled flour.
Traditions. They are a huge part of Christmas. For our family that includes an endless search in freezing cold temperatures to find just the right Christmas tree to cut down. Homemade Christmas ornaments and of course a gingerbread house are also a family favorite during the holidays.
While other seasons, like spring, summer and early fall are incredibly busy on the homestead, winter is a time of rest. A little bit of down time allows us to flex our creative genes and learn new skills. Or just spend time simply making things with our hands.
With the Christmas season upon us, I prefer to spend my time in the kitchen, baking up treats filled with holiday flavors. Last season, I churned up a batch of white chocolate peppermint ice cream. This year, I decided to incorporate my love for fresh milled flour into a cookie recipe. Specifically a Christmas cookie recipe.
A seasonal favorite, cranberries and white chocolate come together to form a melody of scrumptious flavors and turn an ordinary oatmeal cookie into a Christmas delight.
Having a dependable holiday cookie recipe in your recipe box will serve you well when you need a homemade gift idea or receive a last minute notice that company is coming over for dinner. May you enjoy this white chocolate cranberry oatmeal cookie as much as we have!
What Type of Flour is Best for Baking Cookies?
Baked goods such as cookies, cakes, brownies and other such treats are best when made with soft white wheat flour. Soft wheat has a low protein content which helps to create a light and chewy oatmeal cookie. When baking with fresh milled soft white wheat flour, place 2/3 cup of wheat berries in your grain mill to create one cup of flour.
Why You’ll Love This Recipe
As if you really need a reason to enjoy a homemade cookie recipe, other than the obvious, delicious, sweet and crunchy, here are a few additional reasons why you’ll want to immediately bake up a batch of these oatmeal cookies with fresh milled flour.
- Oats are great for you! Not only do they help fill your belly up (which supports a healthy waistline), they also promote good bacteria in your gut and are a great source of fiber.
- Made with fresh milled flour. Baking a batch of cookies with fresh ground flour, such as soft white wheat, ensures you get the most nutrients, vitamins and fiber.
- Great holiday cookie recipe. If you’re looking for a tasty Christmas cookie with all of your favorite holiday flavors, you’ve found the right recipe! This white chocolate cranberry oatmeal cookie is sure to be a hit among your family.
Ingredients
Soft Wheat Flour – set your mill to a fine setting to create a tender oatmeal cookie with fresh milled flour.
Baking Powder and Baking Soda – two leavening agents are used to give a bit of rise to the cookies.
Salt
Rolled Oats – old fashioned oats work best but quick cooking oats will work in a pinch.
Butter – unsalted butter is best for this holiday cookie.
Brown Sugar – helps ensure a chewy cookie. Sucanat gives the cookie a slightly different taste but I often opt for it instead of brown sugar purely because it is less refined.
Egg
Vanilla
Cinnamon – adds warmth and flavor.
Cranberries – my favorite dried cranberry brand is from Azure Standard.
White Chocolate Chips – adds a sweet, creamy flavor.
Tips
- Freshly milled flour is always brown in coloring and is not bleached or white in coloring like many store bought flours can be. When making these cookies, they will have a deep tan color once baked. Having used organic all purpose flour much of my life, when I opened the oven for the first time, I forgot that the cookies were not going to be a light cream color like many commercially made cookies are.
- Parchment paper or a silicone baking mat makes for easy clean up.
- A cookie scoop ensures equal proportions as well as saves times instead of rolling the dough into balls.
- If you do not have a convection oven, adjust the oven racks to the upper third and lower third positions in order to bake both sheets of cookies at one time. Be sure to rotate the baking sheets halfway through baking.
Tools You May Need
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Mixing bowl or stand mixer
Grain mill
Oven mitts
Baking sheet
Wire rack
Oatmeal Cookies With Fresh Milled Flour
Tender with a crispy, crunchy edge, these cranberry white chocolate oatmeal cookies are a perfect treat for the holiday season. Made with real cranberries, freshly milled flour and a touch of white chocolate, they are sure to become your favorite Christmas treat.
Makes: 16 cookies
Ingredients
1 1/4 cup freshly milled soft wheat flour (see substitutions in notes section below)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned rolled oats
12 tablespoons (1 1/2 stick) butter, softened
1 cup brown sugar or sucanat
1 egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup dried cranberries
1/2 cup white chocolate chips
Directions
Preheat oven to 350° F. In a large bowl or stand mixer, combine the butter and sugar and beat until it is light and fluffy. Mix in the egg and vanilla extract. Beat for about 45 seconds to a minute, scraping down the sides of the bowl if necessary.
In a separate bowl, combine the soft wheat flour, baking powder, baking soda, salt and cinnamon. Gradually stir into the butter mixture, mixing well.
In a second bowl, stir the oats, cranberries and white chocolate chips together. Slowly incorporate the oats and berries into the cookie dough.
Using a large cookie scoop, drop dough onto a parchment lined baking sheet, spacing about 2 1/2 inches apart.
Bake cookies for 13-15 minutes, one sheet at a time, until the edges are set up and the centers still look raw and puffy. Remove from oven and let cookies cool on baking sheet for 10 minutes then transfer the cookies to a cooling rack to finish cooling.
FAQ
Are Oatmeal Cookies Healthier Than Regular Cookies?
Let’s face it, no one eats a cookie because it is a healthy, nutritious food … although we all wish it was. Rather we eat it because it is a treat that satisfies our sweet tooth. With that being said, this healthier version of an oatmeal cookie recipe is made with fresh ground flour, sucanat (an unrefined sugar with vitamins and minerals), real dairy, fruit, lots of oats and no artificial flavors or ingredients.
Can I Use Quick Oats Instead of Rolled Oats for Cookies?
Yes, while old fashioned rolled oats are ideal, quick oats can be substituted. It may slightly change the texture of the baked cookie but it will still be incredibly delicious.
Can Fresh Cranberries Be Used In Place of Dried Cranberries?
I have not personally tried swapping dried for fresh cranberries in this white chocolate cranberry cookie recipe, so I cannot recommend it. If you decide to try it, you will likely have to adjust the moisture level of the cookie and perhaps add extra sugar to counteract the tart flavor of a fresh cranberry.
More Fresh Milled Flour Recipes
Cinnamon Rolls With Fresh Milled Flour
White Chocolate Cranberry Oatmeal Cookie
Chewy with a crisp edge, these white chocolate cranberry oatmeal cookies are a delicious Christmas dessert to bake up for your friends, family or while you are decorating the tree. The sweet dried cranberries and a touch of white chocolate chips pair well with the rich flavors of real butter and fresh milled flour.
Ingredients
- 1 1/4 cup freshly milled soft wheat flour (see substitutions in notes section below)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 12 tablespoons (1 1/2 stick) butter, softened
- 1 cup brown sugar or sucanat
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350° F. In a large bowl or stand mixer, combine the butter and sugar and beat until it is light and fluffy. Mix in the egg and vanilla extract. Beat for about 45 seconds to a minute, scraping down the sides of the bowl if necessary.
- In a separate bowl, combine the soft wheat flour, baking powder, baking soda, salt and cinnamon. Gradually stir into the butter mixture, mixing well.
- In a second bowl, stir the oats, cranberries and white chocolate chips together. Slowly incorporate the oats and berries into the cookie dough.
- Using a large cookie scoop, drop dough onto a parchment lined baking sheet, spacing about 2 1/2 inches apart.
- Bake cookies for 13-15 minutes, one sheet at a time, until the edges are set up and the centers still look raw and puffy. Remove from oven and let cookies cool on baking sheet for 10 minutes then transfer the cookies to a cooling rack to finish cooling.
Notes
Freshly milled flour is always brown in coloring and is not bleached or white in coloring like many store bought flours can be. When making these cookies, they will have a deep tan color once baked. Having used organic all purpose flour much of my life, when I opened the oven for the first time, I forgot that the cookies were not going to be a light cream color like many commercially made cookies are.
Parchment paper or a silicone baking mat makes for easy clean up.
A cookie scoop ensures equal proportions as well as saves times instead of rolling the dough into balls.
If you do not have a convection oven, adjust the oven racks to the upper third and lower third positions in order to bake both sheets of cookies at one time. Be sure to rotate the baking sheets halfway through baking.
