White Chocolate and Cranberry Oat Cookies

These delicious, soft and chewy oat cookies are the perfect small batch bake!

These cookies are so delicious a little bit warm with a good drizzle of white chocolate over. I love adding oats to cookies, it makes them taste like flapjack, which I am here for!

I use JUMBO rolled oats, the chunky kind, not porridge oats, it gives a much better texture and look to the cookies.

The light brown sugar gives a wonderful caramel flavour and slightly crisp but chewy texture, using regular caster sugar will take this away but still delicious nonetheless.

Let me know if you give this recipe a try by tagging me on Instagram @sarahshealthykitchen or reach out in the comments below.

White Chocolate and Cranberry Oat Cookies

Recipe by Sarah's Healthy KitchenCourse: SnacksDifficulty: Easy


Prep time


Cooking time





Small batch white chocolate and cranberry oat cookies.


  • 50g unsalted butter

  • 50g light brown sugar

  • 30g maple syrup

  • 1 tsp vanilla extract

  • 60g plain flour

  • 60g jumbo rolled oats

  • Pinch of salt

  • 1/4 tsp bicarbonate of soda

  • 50g dried cranberries

  • 50g white chocolate chips

  • 2 tbsp oat milk


  • Preheat oven to 180°c and line a large baking tray with parchment.
  • In a large bowl mix together the flour, oats, bicarbonate of soda and salt.
  • In a separate bow, add the butter, sugar, maple syrup and vanilla. Beat for 1-2 minutes until fully combined.
  • Add the flour mix to the butter mix, followed by the cranberries, 40g white chocolate and milk. Mix together until a thick cookie dough forms.
  • Shape into 6 medium sized discs and space out evenly into the tray. Bake for 10-12 minutes until golden.
  • Melt the remaining 10g white chocolate in the microwave and drizzle over the cookies.


  • Per cookie Kcal 260 Fat 10.9 Carbs 37.4 Protein 2.5

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