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Fresh Cranberry, White Chocolate & Oatmeal Stuffed Cookies

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.

These festive fresh cranberry, white chocolate, and oatmeal cookies are soft and chewy and slightly crispy around the edges, stuffed with a cranberry cream cheese or vanilla mascarpone that takes these colorful goodies over the top!!!

Scale

Ingredients

For the Cookies:

For the Cranberry Cream Cheese Frosting

For the Vanilla Mascarpone (or Cream Cheese) Frosting

Instructions

For Cookies

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
  2. 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, and salt, and mix to combine. Add the flour and baking soda and mix again
  3. Remove batter into a large bowl and fold in fresh cranberries, white chocolate chips and oatmeal.
  4. 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.
  5. 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.

For Cranberry Cream Cheese Frosting

  1. 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.
  2. 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.
  3. Add the cooled cranberry mixture to the cream cheese and whip for an additional minute.

For the Vanilla Mascarpone (or Cream Cheese) Frosting

  1. 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

  1. 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