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White Chocolate Dipped Cranberry Oatmeal 4th of July Cookies

These festive Americana cookies are sweet cranberry oatmeal cookies, dipped in white chocolate and sprinkled with blue crystal sugar. A perfect way to celebrate Independence Day!
Course Dessert
Cuisine American
Servings 25 cookies


  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 T. vanilla
  • 2 cups flour
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 2 cups sweetened dried cranberries
  • 1 ½ cups pecan pieces
  • 1 ½ cups uncooked quick cooking oats
  • 3 4 oz white chocolate baking bars, chopped
  • 1 T. shortening


Directions for Cookies

  • Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
  • Combine flour, baking soda, baking powder, and salt. Gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats.
  • Drop dough by heaping T. 2 inches apart onto lightly greased baking sheets.
  • Bake at 375 degrees for 9-11 minutes or until lightly browned.

White Chocolate Dipping Directions

  • Microwave white chocolate and shortening in medium, microwave-safe bowl on high for 1 minute, or until chocolate melts, stir once.
  • Dip half of each cookie into melted chocolate, letting excess drip back into bowl.
  • Dash sprinkles of your choice onto the chocolate.
  • Place dipped cookies on wax paper to cool.
Keyword 4th of July Cookies, Cranberry Oatmeal Cookies, White Chocolate Dipped Cookies