A delightful combination of chewy oats, tart cranberries, and sweet white chocolate chips, no one would ever guess that these oatmeal white chocolate cranberry cookies start with a packaged cookie mix!
Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside.
In a large bowl, whisk together the cookie mix and old fashioned oats.
Using an electric mixer (or sturdy spoon), mix the butter, egg, milk, and vanilla into the dry ingredients until just combined.
Stir in the dried cranberries and white chocolate chips.
Use a medium cookie scoop (or heaping Tablespoon) to scoop out the dough and place on the prepared baking sheets.
Flatten cookie dough balls slightly with your palm or the bottom of a clean glass to create thick discs.
Bake for 10-13 minutes or until the edges are golden brown. Allow the cookies to sit for 5 minutes on the cookie sheet before transferring to a wire cooling rack to cool fully.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.