Oatmeal White Chocolate Cranberry Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal, or lightly grease the pan.

If using nuts, spread them on a small baking sheet and toast in the oven for 6–8 minutes until fragrant; let cool and roughly chop.

In a large bowl, whisk together the rolled oats, all-purpose flour, packed brown sugar, granulated sugar, baking soda, and salt until evenly combined and no large clumps remain.

In a medium bowl, whisk the melted butter until smooth. Add the eggs one at a time, whisking after each addition until incorporated. Stir in the vanilla extract.

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, fold until combined and moistened. The mixture will be thick and slightly sticky.

Fold in the white chocolate chips, dried cranberries, and toasted nuts (if using), reserving about 1/4 cup of chips and 2 tablespoons of cranberries for the top if you want a decorative finish.

Transfer the mixture to the prepared 9x13 pan. Press evenly into the pan with an offset spatula or the back of a spoon to create a uniform layer about 3/4 inch thick. Sprinkle the reserved white chocolate chips and cranberries over the top and lightly press them into the surface. If desired, sprinkle the coarse sea salt evenly across the top.

Bake in the preheated oven for 20–25 minutes, or until the edges are golden and the center is set but still slightly soft. Avoid overbaking to keep the bars chewy.

Remove from oven and let cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the slab from the pan and transfer to the rack to cool completely before slicing into 12 squares. For cleaner cuts, chill in the refrigerator for 20–30 minutes before slicing.

Store cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For longer storage, freeze individual bars in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.