Oatmeal Cranberry cookie dough packaging

Oatmeal Cranberry White Chunk

The Oatmeal Cranberry White Chunk cookie is a wholesome dessert option that’s great for sharing or snacking. This soft and chewy oatmeal cookie is flecked with sweet white chips and tangy cranberries for a delicious treat that’ll satisfy any craving. 

With our Break & Bake Cookie Dough, you’ll have a cookie that’s jam-packed with great flavor in just minutes. There’s no mixing, no slicing, and no mess! 

Available in 40 oz.

Our cookie dough is easy to find and even easier to share – simply break, bake, and serve.

FIND A STORE
NUTRITIONAL INFO
BAKING INSTRUCTIONS

View Recipes & Inspiration

VISIT OUR BLOG

Nutritional Information

Oatmeal cranberry cookie dough nutritional panel

Ingredients

Enriched flour bleached (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), sugar, palm oil, water, rolled oats, sweetened dried cranberries (cranberries, sugar, sunflower oil), white drops (sugar, palm kernel and palm oil, whey, nonfat milk, dextrose, soy lecithin, salt, natural flavor), contains less than 2% of each of the following: eggs, baking soda, molasses, natural and artificial flavors, salt, cinnamon.

Contains: egg, milk, soy, wheat.

Contains a bioengineered food ingredient.

Produced on the same line as products containing nuts.

Baking Instructions

Do not consume raw cookie dough.

Use safe food handling procedures. Directions developed using conventional ovens. Ovens vary: baking time may need to be adjusted.
 

TIPS

For best results, bake cookies from refrigerated or thawed state.

Do not microwave frozen cookie dough.

Place unused cookie dough in sealed container and store in freezer.

Purple oven icon
1. Preheat the oven to 325°F. Break along pre-scored lines.
Purple cookie dough cubes on baking sheet icon
2. Place cubes 2" apart on greased baking sheet.
Purple timer icon
3. Bake 13-17 minutes or until golden brown.
Purple cookies cooling on rack icons
4. Let cookies cool for 2 minutes. Serve and enjoy!

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.