Sourdough White Chocolate Cranberry Oatmeal Cookies
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Sourdough white chocolate cranberry oatmeal cookies will quickly become your favorite cookies to make for the holiday season with their soft and chewy texture. Packed with flavor from rolled oats, sweet white chocolate, and tart dried cranberries, they are the perfect cookie and utterly irresistible.
If you’re a fan of white chocolate, then you’re sure to love these cookies. These cookies have the same great chewy texture as oatmeal raisin cookies but have a sweet-tart combo from sweet white chocolate chips and dried tart cranberries.
Adding sourdough starter gives these chewy oatmeal cookies additional health benefits and a subtle sourdough flavor. Just like in the sourdough oatmeal raisin cookies or sourdough coconut pecan cookies, it’s the perfect way to use up extra sourdough discard so it doesn’t go to waste. Bake the cookie dough right away or long ferment it for easier digestibility.
Sourdough White Chocolate Oatmeal Cranberry Cookies Ingredients
Wet Ingredients
- Butter – Use salted, room temperature butter.
- Brown sugar – The extra moisture from the molasses in brown sugar creates a chewy, soft cookie.
- Eggs – Use room temperature eggs for easy mixing.
- Sourdough starter – Use active sourdough starter or sourdough discard.
Dry Ingredients
- All-purpose flour – Makes a soft, light cookie.
- Baking soda – Add just the right of puff to your cookies.
- Oats – Use rolled oats, sometimes referred to as old-fashioned oats for a chewy texture. Quick oats will work too, but they won’t hold up as well through the baking process.
- Salt – Adds flavor to baked goods.
- Dried cranberries – Gives the cookies great chew and pops of tart flavor throughout.
- White chocolate chips – Creamy and sweet, white chocolate chips balance out the dried cranberries beautifully.
How to Make Sourdough White Chocolate Cranberry Oatmeal Cookies
Preheat oven to 375 with the oven rack in the middle position.
Mix the dough by hand, with an electric hand mixer, or a stand mixer.
Line the baking sheet with a silicone mat or a piece of parchment paper.
Mix the Cookie Dough – Same Day Option
Cream softened butter and brown sugar in a large bowl with a handheld electric mixer or a wooden spoon. Add eggs and sourdough starter and stir until fully combined.
Add the flour, baking soda, and salt in the wet ingredients. No need to dirty a separate bowl, stir the dry ingredients into the wet ingredients until fully incorporated. The dough will be soft and easy to mix at this point but will become stiffer and resemble traditional cookie dough once the oats are added.
Stir in oats, white chocolate chips, and dried cranberries to the cookie dough until just combined.
Long Ferment Overnight Option
Cover the bowl of cookie dough with a piece of plastic wrap or a large plate and place in the refrigerator for at least 12 hours, but no longer than 2 days to ferment. The longer it sits, the more intense the sourdough flavor will become. When ready to bake, remove from the fridge, scoop into cookie dough balls and bake according to directions.
Scooping the Dough
Use a cookie scoop to portion out the cookie dough and place onto the prepared cookie sheet two inches apart. If you don’t have a cookie scoop, use two spoons instead. Scoop the dough with the first spoon and use the second spoon to push the dough off of the first spoon and onto the baking sheet.
Bake
Place the cookie sheet into the preheated oven and bake for 10-12 minutes or until the edges of the cookies start to turn light golden brown. The centers of the cookies will look shiny and not quite done baking when they’re ready.
Cool
Remove from the oven and allow the cookies to rest on the baking sheet for an additional 3-4 minutes before moving to a cooling rack. The cookies will continue to bake from the residual heat of the baking pan.
Hot cookies are delicate and will fall apart easily when handled at this point. They firm up as they cool and are easier to handle.
Storing Sourdough White Chocolate Craisin Oatmeal Cookies
These cookies, like all baked goods, are best enjoyed fresh the day they’re baked. Allow the oatmeal cookies to cool completely before moving to an airtight container and store at room temperature for up to 3 days for best flavor.
Can I Freeze White Chocolate Oatmeal Cranberry Cookie Dough?
Freezing cookie dough is one of my favorite baking hacks. I think that cookies are best freshly baked and having frozen cookie dough allows me to enjoy fresh cookies at anytime.
Scoop the cookie dough and place closely on a cookie sheet in a single layer. Place in the freezer for an hour or until the cookie dough is frozen solid. Remove the frozen cookie dough balls from the baking sheet and place them into a freezer bag. Label with the name and date and put back into the freezer for up to 3 months.
Variations
- Leave the dried cranberries out and make white chocolate oatmeal cookies.
- White chocolate is the OG in this cookie recipe, but they will taste equally delicious milk chocolate chips or dark chocolate chips.
- Add 1 tsp of ground cinnamon to the cookie dough for a hint of cinnamon flavor.
I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Sourdough White Chocolate Craisin Oatmeal Cookies!
Sourdough White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 185 g salted butter 13 tbsp
- 213 g brown sugar 1 cup, tightly packed
- 125 g sourdough starter, active or discard ½ cup
- 2 eggs
- 245 g all-purpose flour 1 ⅔ cup
- 200 g old-fashioned oats 2 cups
- 1 tsp baking soda
- ½ tsp salt
- 115 g dried cranberries 1 cup
- 150 g white chocolate chips 1 cup
Instructions
- Preheat oven to 375 with the oven rack in the middle position.
- Mix the dough by hand, with an electric hand mixer, or a stand mixer.
- Line the baking sheet with a silicone mat or a piece of parchment paper.
Mix the Cookie Dough – Same Day Option
- Cream softened butter and brown sugar in a large bowl with a handheld electric mixer or a wooden spoon. Add eggs and sourdough starter and stir until fully combined.
- Add the flour, baking soda, and salt in the wet ingredients. No need to dirty a separate bowl. Stir the dry ingredients into the wet ingredients until fully incorporated. The dough will be soft and easy to mix at this point but will become stiffer and resemble traditional cookie dough once the oats are added.
- Stir in oats, white chocolate chips, and dried cranberries to the cookie dough until just combined. Do not overmix the dough
Overnight Option
- Cover the bowl of cookie dough with a piece of plastic wrap or a large plate and place in the refrigerator for at least 12 hours, but no longer than 2 days to ferment. The longer it sits, the more intense the sourdough flavor will become. When ready to bake, remove from the fridge, scoop into cookie dough balls, and bake according to directions.
Scooping the Dough
- Using a cookie scoop, portion out the cookie dough and place onto the prepared cookie sheet two inches apart. If you don't have a cookie scoop, use two spoons instead. Scoop the dough with the first spoon and use the second spoon to push the dough off of the first spoon and onto the baking sheet.
Bake
- Place the cookie sheet into the preheated oven and bake for 10-12 minutes or until the edges of the cookies start to turn light golden brown. The centers of the cookies will look shiny and not quite done baking when they're ready.
Cool
- Remove from the oven and allow the cookies to rest on the baking sheet for an additional 3-4 minutes before moving to a cooling rack. The cookies will continue to bake from the residual heat of the baking pan. Hot cookies are delicate and will fall apart easily when handled at this point. But they firm up as they cool up and are easier to handle.
Storing Sourdough White Chocolate Cranberry Oatmeal Cookies
- Allow the oatmeal cookies to cool completely before moving them to an airtight container and store at room temperature for up to 3 days for the best flavor.
How to Freeze Oatmeal Cookie Dough
- Scoop the cookie dough and place it on a cookie sheet in a single layer. Place in the freezer for an hour or until the cookie dough is frozen solid. Remove the frozen cookie dough from the baking sheet and place it into a freezer bag. Label with the name and date and put back into the freezer for up to 3 months.
