Oatmeal, cranberry and white chocolate chip cookies

Oatmeal, cranberry and white chocolate chip cookies

This is a fool proof recipe that we have grown up with in my grandma’s and my mom’s kitchen. The cranberries and white chocolate chips are my take on it, but you really can use any other dried fruits like raisins, chopped dates or apricots. You could also add chopped nuts like pistachios or pecans. You can also leave out the chocolate. We always had Golden syrup for the peanut butter sandwiches , but that can also be replaced by honey or even maple syrup. If you use honey or another liquid sweetener, I would use only 2 table spoons as their flavours are much stronger. Gluten-free bakers may want to try a gluten-free flour substitute.

Makes 24 cookies


  • 1 cup (95g) old-fashioned (rolled) oats, not quick-cooking
  • 1 cup (200g) packed dark brown sugar
  • 1 1/4 cups (175g) flour
  • 1 cup (90g) unsweetened shredded coconut
  • 1/2 cup (60g) dried cranberries or raisins or chopped dates/apricots
  • 140 grams white chocolate chips or dark chocolate - optional
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 4 tablespoons (60g) unsalted or salted butter, melted
  • 1/4 cup (60ml) golden syrup


  1. Preheat the oven to 350ºF (175ºC.) Line a baking sheet or two with parchment paper or a silicone baking mat. (If you want to bake them all off at once, you can using two baking sheets, although there will likely be enough dough left to bake more.)
  2. In a large bowl, mix together the oats, brown sugar, flour, coconut, dried cranberries, chocolate chips , baking soda, and salt. Add the water, melted butter, and golden syrup and stir until everything is well combined.
  3. Using your hands, or a spring-loaded ice cream scoop, shape the dough into 3cm balls. Place them evenly spaced apart (about 3cm) on the prepared baking sheet(s) and use your hand to flatten each mound of dough so they are about half as high as they originally were. (About 5cm.)
  4. Bake the cookies, rotating the baking sheet(s) in the oven, until they are lightly browned across the top, about 12 minutes. Remove from oven and when cool enough to handle, use a spatula to a wire rack.

Storage: The cookies will keep for up to five days in an airtight container at room temperature. The dough can be refrigerated for up to 5 days or frozen for up to three months.