Walnut & cranberry white chocolate cookies on a cooling rack.
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5 from 1 vote

Cranberry White Chocolate Cookies with Walnuts

Crisp and crunchy on the outside and chewy in the middle, these cookies are easy to make and delicious. They're also quite robust and hold together well, which makes them ideal candidates to be packed up as festive gifts.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: biscuits, Christmas, cookies, cranberries, gifts, walnuts, white chocolate
Servings: 36 cookies
Author: Choclette @ Tin and Thyme


  • 125 g unsalted butter
  • 175 g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 150 g wholemeal spelt flour
  • ½ tsp baking powder
  • ½ tsp sea salt (I use pink Himalayan rock salt)
  • 75 g rolled oats
  • 50 g dried cranberries
  • 50 g walnuts - roughly chopped
  • 100 g white chocolate - roughly chopped (I used Green & Black’s)


  • Cream the butter and sugar together until pale and fluffy.
  • Beat in the egg and vanilla extract.
  • Mix in the flour, baking powder, salt and rolled outs.
  • Stir in the cranberries, white chocolate and walnuts.
  • Form the dough into balls, roughly walnut size.
  • Place on well apart on lined baking sheets and flatten slightly with the back of a spoon.
  • Bake in a preheated oven for 12 mins at 180℃ (350℉, Gas 4) until golden in colour.
  • Let cool for a few minutes then remove with a spatula onto a wire rack to cool completely.


If destined for gifts, package into cellophane bags, label and tie with a ribbon. Alternatively place in a pretty tin or box lined with greaseproof paper.