Cranberry White Chocolate Oatmeal Cookies

Cranberry White Chocolate Oatmeal Cookies

Serves: 24 people
Cooking Time: 35 minutes
Cranberry White Chocolate Oatmeal Cookies


  • 1 (7-ounce) box Odense Almond Paste, grated
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 teaspoons grated orange rind
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups oats (rolled or quick, not instant oatmeal)
  • 1 (6-ounce) bag dried, sweetened cranberries
  • 1 cup white chocolate chips


Print This Recipe
Cranberries, white chocolate chips, and Odense Almond Paste make a classic combination. The addition of orange zest gives this cookie a tasty flair.
  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, combine butter, sugar, Odense Almond Paste, and grated orange rind. Beat with an electric mixture on low speed until combined, then beat on high for 3 minutes.
  3. Add eggs to almond mixture and beat until light and fluffy. Mix in vanilla.
  4. Sift flour with baking soda, baking powder, and salt. Add flour mixture to mixing bowl and combine with oats, cranberries, and white chocolate chips. Mix until combined.
  5. Drop by rounded tablespoons onto a baking sheet (a cookie scoop works well for this step). Bake 12 to 14 minutes or until bottoms are lightly browned.
  6. Cool cookies on the pan until firm enough to transfer to a wire rack.