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    You are here: Home / Recipes / Menu / Sweet Treats / Cranberry, White Chocolate & Oatmeal Stuffed Cookies

    Cranberry, White Chocolate & Oatmeal Stuffed Cookies

    Dec 21, 2020 · 9 Comments

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    Fresh cranberry and white chocolate loaded and stuffed oatmeal sandwich cookies bursting with festive Holiday flair! 

    Crisp around the edges, soft and chewy in the center, stuffed with cranberry cream cheese and/or vanilla mascarpone …. add these fun cranberry, white chocolate and oatmeal sandwich cookies to your holiday baking list STAT!

    Cranberry, White Chocolate and Oatmeal stuffed Cookies; on a baking tray with parchment paper; stuffed ith either cranberry cream cheese or vanilla mascarpone, all done!

    Why This Recipe Works

    • Full of Holiday Flair! Vibrantly bright and tart fresh cranberries pair with some of the seasons quintessential spices creating a festive oatmeal cookie perfect for the Holidays! 
    • White & Brown sugar! Using both deepens the flavor of each, adding complexity and that crisp-around-the-edges and chewy-in-the-middle texture!
    • All the Flavors! Tart fresh cranberries, milky sweet white chocolate, nutty oats, spicy-sweet and warming cinnamon and nutmeg, tangy cream cheese and mascarpone… let’s do this!
    • Light & Fluffy Frosting! Thanks to using a food processor/stand mixer to whip in air as it beats it!

    These delightfully colorful cranberry loaded oatmeal cookies are good enough on their own, sans stuffing. With the stuffing, they become a cookie-frosted-cake combo situation that you’ll def want in your Holiday cookie repertoire! 

    Move over dried cranberries! It’s time to add some juicy, tart, fresh cranberries to your baked goods! The season for this fall super fruit is short… let’s be sure to take full advantage! 

    Ingredient shot: 1 cup of cranberries, coarsely chopped up to be folded into the oatmeal cookie batter; overhead shot.

    How to Make these Cookies

    • Cream butter and both sugars in the bowl of a food processor or stand mixer. Add the vanilla, egg and salt and beat. Add the flour and baking soda and mix again. Fold in the cranberries, white chocolate chips and oats. 
    • Roll cookies into balls and bake in the oven.
    • While the cookies bake, make your filling in a food processor or stand mixer. The fresh cranberry filling take a bit more time as we cook down cranberries on a stove, but if you’re pressed for time stick with just the vanilla mascarpone filling or simply enjoy unstuffed!
    • Wait for the cookies to cool then slather a layer of frosting on the underside of one cookie and sandwich with another. Repeat until all done. 
    • In process batter shot - butter creamed with brown sugar and white sugar in the bowl of a food processor overhead shot.
      cream butter with white & brown sugar
    • Ingredient shot: 1 cup of oats, for the batter, on black slate, side angle shot on a black background.
      oats
    • In process shot: cookie batter, oats, white chocolate chips and chopped cranberries in a silver bowl and ready to be mixed together; overhead shot.
      fresh cranberries, white chocolate chips, oats & cookie batter
    • 12 raw cranberry white chocolate and oatmeal cookies balls on a sheet pan with parchment paper, all ready to go into oven; overhead shot.
      pre-oven
    • 12 cranberry white chocolate and oatmeal cookies just out of the oven, still on a sheet pan with parchment paper; overhead shot.
      post-oven
    • Freshly made cranberry cream cheese frosting in a silver bowl with gold handles, overhead shot on a black background.
      cranberry cream cheese
    • Vanilla mascarpone filling, freshly made, in black bowl with black handles, on a black background; overhead shot.
      vanilla mascarpone

    In order to make the best cookies ever, your ingredients are of utmost importance! For best results, use the high-quality good stuff! 

    We’ve loaded and stuffed a classic cookie for a fun pop of pink color, lots of fall flavor and Holiday flair! 

    Cooks Tip

    • Be sure to use old fashioned oats for the cookies, not steel cut or any other variety. 
    • Cranberries love to roll around when you’re trying to chop them. Use a large cutting board and be on your toes for escapees. 
    • For light and airy frosting, let butter, mascarpone, and/or cream cheese come to room temp before whipping. 
    • Let the cookies cool completely before frosting. Warm cookies will make an oozing frosting mess. 
    • You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.
    Cranberry White Chocolate Oatmeal Cookies, stuffed with either cranberry cream cheese or vanilla mascarpone, overhead shot; cookies stacked vertically so filling can be seen.

    It’s that fresh cranberry time of year!

    We all know cranberries from their traditional cranberry sauce role on Thanksgiving. It’s time to liberate the cranberry from the sauce! They’re a seriously underutilized seasonal ingredient bursting with both sweet and savory potential! For other cranberry-licious recipes, check out: 

    • Cranberry Glazed Pork Chops
    • Cranberry Chicken
    • Cranberry Braised Brisket
    • Cranberry Focaccia
    • Cranberry Gingersnap Pie
    • Candied Macadamia, Caramel & Cranberry Tart

    I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let's make waves in the kitchen!

     

    Cranberry, White Chocolate and Oatmeal stuffed Cookies; on a baking tray with parchment paper; stuffed ith either cranberry cream cheese or vanilla mascarpone, all done!
    Print Recipe
    5 from 2 votes

    Cranberry White Chocolate Oatmeal Cookies

    Fresh cranberry and white chocolate loaded and stuffed oatmeal sandwich cookies bursting with festive Holiday flair! 
    Prep Time25 mins
    Cook Time4 mins
    Total Time29 mins
    Course: Cookies, Dessert
    Cuisine: Californian
    Servings: 12
    Author: Daniela Gerson

    Ingredients

    Cookies

    • 1/2 cup butter unsalted, room temperature
    • 1/2 cup brown sugar
    • 1/4 cup white sugar
    • 1 egg room temperature
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 3/4 cup flour
    • 1/2 teaspoon baking soda
    • 1 cup fresh cranberries coarsely chopped
    • 1 cup old-fashioned oats
    • 1/2 cup white chocolate chips

    Cranberry Cream Cheese Frosting

    • 1 cup cranberries
    • 1/2 cup granulated sugar
    • 1 tablespoon water
    • 4 ounces cream cheese room temperature
    • 8 tablespoons butter room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

    Vanilla Mascarpone (or Cream Cheese) Frosting

    • 4 tablespoons butter unsalted, room temperature
    • 2 ounces mascarpone softened (or cream cheese)
    • 2 cups powdered sugar
    • 1/2 vanilla bean pod scraped out or 1 teaspoon vanilla extract

    Instructions

    Cookies

    • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
    • In the bowl of a food processor with the dough blade, cream the butter and both sugars until fluffy, about 1 minute. Beat in the egg, vanilla extract, salt, cinnamon and nutmeg and mix to combine. Add the flour and baking soda and mix again
    • Remove batter into a large bowl and fold in fresh cranberries, white chocolate chips and oatmeal.
    • Scoop dough into 1-inch balls, rolling between your hands to make them perfectly circle. Place on prepared baking sheets, leaving 1.5 inches between each cookie.
    • Bake for 15 minutes. Cookies will look underdone and still pale, but this is what you want! Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.

    Cranberry Cream Cheese Frosting

    • Put the cranberries, granulated sugar, and water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly.
    • While the cranberries are simmering, combine cream cheese and butter in a food processor with the dough attachment (or use a standing mixer if you have one unlike me) and cream until light and fluffy, about 2 minutes. Add in powdered sugar and vanilla extract and whip for an additional 30 seconds.
    • Add the cooled cranberry mixture to the cream cheese and whip for an additional minute.

    Vanilla Mascarpone (or Cream Cheese) Frosting

    • Combine Mascarpone (or cream cheese) and butter in the bowl of a food processor with the dough attachment (or use a standing mixer if you have one) and cream until light and fluffy, about 2 minutes. Add in powdered sugar and vanilla bean (or vanilla extract) and whip for an additional 30 seconds.

    To Assemble the Cookies

    • Assemble the cookies by slathering about 2 tablespoons of frosting on the flat side of one cookie, then sandwich with the flat side of another cookie! Repeat with remaining cookies. Use all a combo of both frostings, just one or none ~ your choice!

    Notes

    • Be sure to use old fashioned oats for the cookies, not steel cut or any other variety. 
    • Cranberries love to roll around when you’re trying to chop them. Use a large cutting board and be on your toes for escapees. 
    • For light and airy frosting, let butter, mascarpone, and/or cream cheese come to room temp before whipping. 
    • Let the cookies cool completely before frosting. Warm cookies will make an oozing frosting mess. 
    • You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
    18 cookies, stuffed with either cranberry cream cheese or vanilla mascarpone, staked up, in 6 rows and 3 columns. In a baking pan with parchment paper. On a black back ground. Overhead shot.
    Fresh Cranberry, White Chocolate & Oatmeal cookies, stuffed with either cranberry cream cheese or vanilla mascarpone, staked up.
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    Reader Interactions

    Comments

    1. Becca says

      December 14, 2018 at 5:53 pm

      5 stars
      These look awesome!

      Reply
      • Daniela says

        December 14, 2018 at 5:54 pm

        Thanks so much!!! I’m actually working on this blog post right now :). ?

        Reply
    2. Ron says

      December 28, 2018 at 5:16 pm

      5 stars
      Looks delicious. Love the color!!!!!

      Reply
    3. Stephanie Lepp says

      January 14, 2019 at 7:38 am

      Such an interesting (and yummy-looking) idea! Can't wait to try it.

      Reply
      • Daniela says

        January 28, 2019 at 5:07 pm

        Thank you so much Stephanie! Please let me know how it goes :).

        Reply
    4. Jamie Watson says

      December 06, 2019 at 7:50 am

      Do they have to be refrigerated once complete? I was hoping to add them to my Christmas cookie tins

      Reply
      • Daniela Gerson says

        December 07, 2019 at 8:17 pm

        Hi and so stoked to hear you’re making these!!! How long will they be in the tins for? The frosting is the only concern so it’s also an option to just not stuff them... 💜😘

        Reply
    5. Rachel says

      December 06, 2020 at 7:14 pm

      Do you need to make both frosting? Or will making 1 be enough to stuff them all

      Reply
      • Daniela Gerson says

        December 06, 2020 at 7:20 pm

        You can def make the recipe with only 1 of the frostings. I'd rec doing 1.5x the recipe to make sure there's enough :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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