These White Chocolate Cranberry Oatmeal Cookies are the best chewy cookies, loaded with cozy flavors. The creamy white chocolate pairs so nicely with the tart dried cranberries, and hearty oats. And it all comes together in a beautiful cookie that is packed with flavor and is perfect for the holidays!
These cookies are so thick, soft and chewy, with the literal best cookie texture. The oats give structure and chew to the cookie base, but don’t make it too heavy. If you liked our Oatmeal Scotchies, or Cranberry Orange Oatmeal Cookies then I know you’ll love these too.
You probably have all the things you need to make these cookies in your pantry right now, and you don’t need to chill the cookie dough, so you can be eating these in less than 30 minutes. Ready go!
Why You’ll Love these
- Soft and Chewy Texture: The oats give these cookies an extra chewy texture, in addition to the brown sugar.
- Great for Sharing: These cookies look festive on a cookie tray, and are so good for the holidays or any time of year.
- Quick and Easy: These are made with simple ingredients, and no chilling required!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Oatmeal Cranberry White Chocolate Cookie Recipe. The specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: I recommend using unsalted butter in almost all my baking because different brands of butter can have different amounts of salt.
- Sugar: We use a mix of brown sugar and granulated sugar, the balance creates the best sweetness, flavor, and texture in the cookies.
- Eggs: They help bind everything together in the cookie dough
- Ground Cinnamon: A little cinnamon warms up the flavor of these cookies, and gives them that classic oatmeal cookie flavor.
- Old Fashioned Oats: These give the cookies the best chewy texture. You can use quick oats too, but the cookies will be softer.
- White Baking Chips: Use good quality chips, I like Ghiradelli Classic White Vanilla Flavored Chips.
- Dried Cranberries: I use Sweetened Dried Cranberries, I usually have some in my pantry, so if they’re older (and drier) I soak them in warm water for about 5 minutes.
How to make Cranberry White Chocolate Oatmeal Cookies?
Step 1: Cream together the butter and sugars. Add the butter, brown sugar and granulated sugar to a large bowl, or the bowl of an electric stand mixer, and mix until the mixture is fluffy, and starts to lighten in color, about 2 to 3 minutes. Add in the eggs, and vanilla extract and mix until just combined.
Step 2: Add in the dry ingredients. In another bowl whisk together the flour, baking soda, salt, and ground cinnamon, and slowly add them into the wet ingredients until just combined. Add the oats and fold them into the cookie dough until you have a soft dough.
Step 3: Add in the Mix Ins. Add in the dried cranberries and white chocolate chips and mix them until they are evenly mixed into the cookie dough.
Step 4: Scoop the cookie dough using a medium cookie scoop, and roll them into balls. Place them at least three inches apart on a baking sheet lined with parchment paper.
Step 5: Bake the Cookies. Bake the cookies in the oven until they are lightly golden and the edges are just set. Remove from the oven and push the edges of the cookies in (if needed/and wanted) to make the cookies rounder. Top each cookie with a couple extra white chips and cranberries to make the cookies look extra pretty.
Tips and Tricks
- Measure the flour carefully by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough when adding the dry ingredients. Mix only until the ingredients are combined to avoid cookies that are tough.
- Don’t Overbake the Cookies: The cookies will barely look set, and may look a little underbaked in the centers but they will keep cooking and firm up out of the oven.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature to enjoy again.
You can also freeze the cookie dough. Roll it into balls and place them onto a parchment lined baking sheet. Place the pan in a freezer for a couple hours until frozen. Then transfer them to a freezer safe container and freeze for up to 3 months.
The cookie balls can be baked from frozen by adding a couple of minutes to the baking time.
These White Chocolate Cranberry Oatmeal Cookies are going to be a baking staple. The cookies are soft, chewy, easy to make, and full of the best flavor. You’ll love them for the Christmas season, and all year long too!
More Cookie Recipes
- Chocolate Cake Mix Crinkle Cookies
- Gingerbread Oatmeal Cookies
- Old Fashioned Oatmeal Lace Cookies
- Haystack Cookies
- Christmas Kitchen Sink Cookies
- White Chocolate Macadamia Nut Cookies with Cranberries // Like Mother Like Daughter
- Peanut Butter Oatmeal Cookies // Like Mother Like Daughter
If you try these Oatmeal Cranberry White Chocolate Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup Unsalted Butter (room temperature)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 1/2 cups Old Fashioned Oats
- 1 1/2 cups All Purpose Flour
- 1 tsp baking soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp salt
- 1 1/2 cups Dried Cranberries
- 1 cup White Chocolate Chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes. 1 cup Unsalted Butter, 1 cup Brown Sugar, 1/2 cup Granulated Sugar
- Add in the eggs, and vanilla extract and mix them together until just combined. 2 large Eggs, 2 tsp Vanilla Extract
- Add the oats, flour, baking soda, cinnamon, and salt to a medium bowl, and whisk them together. 2 1/2 cups Old Fashioned Oats, 1 1/2 cups All Purpose Flour, 1 tsp baking soda , 1/2 tsp Ground Cinnamon , 1/2 tsp salt
- Slowly add the dry ingredients to the wet ingredients, and and stir them together until just combined.
- Add the cranberries, and white chocolate chips and slowly fold them into the mixture with a rubber spatula. 1 1/2 cups Dried Cranberries, 1 cup White Chocolate Chips
- Scoop the dough into 2 TBS sized portions and roll into balls. Place them 2 to 3 inches apart on the prepared baking pan.
- Bake the cookies for 8 to 11 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
Notes
- Measure the flour carefully by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough when adding the dry ingredients. Mix only until the ingredients are combined to avoid cookies that are tough.
- Don’t Overbake the Cookies: The cookies will barely look set, and may look a little underbaked in the centers but they will keep cooking and firm up out of the oven.
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