There is no better way to welcome guests during the Christmas holidays than with a tray of warm treats fresh from the oven. This easy recipe pairs tart berries with decadent chocolate to create a snack that everyone in the family will love.
"These make wonderfully chewy and crumbly cookies which are easily adaptable, just use whatever ingredients you might have in the storecupboard," Skehan says of his cranberry and white chocolate cookies recipe.
"Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds."
Donal Skehan's cranberry and white chocolate cookies recipe
Makes 24 cookies.
Ingredients:
- 225g of butter
- 1 teaspoon of vanilla extract
- 160g of caster sugar
- 120g of light brown sugar
- 2 large free-range eggs
- 1 teaspoon of bicarbonate of soda
- 190g of plain flour
- 240g of rolled oats
- 80g of dried cranberries
- 100g of good-quality white chocolate chips
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Method:
Preheat the oven to 180˚C and line two large baking sheets with parchment paper.
Using a stand mixer or hand mixer, cream the sugar and butter until pale and smooth.
Add the eggs one by one, mixing well after each addition so the mix doesn’t split.
Little by little, add the flour and bicarbonate of soda until completely incorporated.
Using a spatula, fold through the oats, cranberries, vanilla extract, and chocolate chips until thoroughly combined.
Place 12 heaped tablespoons of the dough on each baking sheet, then bake for 15 minutes, or until golden brown.
You may need to swap the trays halfway through the cooking time to achieve an even color on the cookies.
Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool completely.
* Originally published in 2016, updated December 2025.
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