Enjoy easy, soft White Chocolate Oatmeal Cranberry Cookies. A delicious and simple holiday cookie recipe to add to your baking list that everyone will absolutely Love!
Cranberry Oatmeal Cookie Recipe
Cranberries are the perfect addition in chewy oatmeal cookies. It’s like they were meant to go together! Trust me when I tell you that this is one cookie recipe you’ll want to keep on hand for the holidays. This is one cookie recipe you don’t see too often at a cookie exchange. You just might get first prize!
If you’re looking for new Christmas Cookie recipes you have certainly found yourself in the right spot. Besides this amazing recipe here, you’ll find Eggnog Cookies, Hot Cocoa Cookies and more. Isn’t baking around the holidays just so fun?
What You Need:
Oatmeal Cookie Dough: The oatmeal cookies are a basic oatmeal cookie dough recipe with Old Fashion Oats (NOT quick oats!), Cinnamon, Butter, Brown Sugar, Sugar, Eggs, Vanilla extract, Flour, Baking Soda, and Salt.
Add ins: While you can use a lot of things as the add in for these cookies, I am use Fresh Cranberries, Pecans, and White Chocolate Chips
How To Make Oatmeal Cranberry Cookies
- Make the cookie dough: Cream the butter and sugar, and then add one egg at a time. Add the vanilla. In another bowl combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients until combined. Fold in the add ins and oats.
- Bake: Drop the cookie dough on ungreased cookie sheets with parchment paper (or silicone baking mat). Bake for about 12 minutes until the edges start to turn brown. Cool on a wire cooling rack.
Tips For The Best Cranberry Oatmeal Cookies:
- Don’t pack the flour. Be sure to scoop it gently and level it off evenly.
- Don’t over-mix. Once ingredients are mixed together stop without over mixing.
- Use softened butter. Like most cookies, don’t try and use cold butter. You can do this quickly by filling a glass with very hot water. Then once it has warmed the glass, pour it out and cover the stick of butter with the warm glass. This will soften the butter.
- Eggs at Room Temperature: Use room temperature eggs. They mix more evenly into the dough, giving your cookies a better texture.
- Mix-ins: Gently fold in white chocolate chips and dried cranberries at the end. Don’t overmix; this ensures an even distribution without crushing the ingredients. You can also replace the pecans for walnuts.
- Chilling the Dough: For even better texture and flavor, chill the dough in the fridge for at least 30 minutes. This prevents the cookies from spreading too much in the oven.
- Cooling: Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them set and finish cooking without overbaking.
- Storing: Store your cookies in an airtight container. If you want to keep them soft, you can add a slice of bread to the container. The cookies will absorb the moisture from the bread, staying soft longer.
More Delicious Cookie Recipes
- Peanut Butter Oatmeal Cookies
- No Bake Peanut Butter Kiss Cookies
- Rocky Road Cookies
- Dark Chocolate Cookies
- Strawberry Crinkle Cookies
Oatmeal Cranberry Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 cup fresh cranberries quartered
- 1 cup pecans chopped
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, cream the butter and sugars together until creamy. Mix in eggs one at a time, then mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add flour mixture to the butter/sugar mixture and stir until well combined.
- Stir in oats, cranberries, pecans and white chocolate chips.
- Drop about a tablespoon of dough onto ungreased cookie sheet for each cookie leaving 2 inches of space between each mound of dough.
- Bake for approximately 10-12 minutes or until cookies start to brown around the edges. Cool on a cooling rack.
Last Step:
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382 comments on “White Chocolate Oatmeal Cranberry Cookies”
The whole family loves these cookies. Make them anytime of year.
I use dried cranberries instead of fresh and still delicious!
Thanks Stacy!
If I don’t have access to fresh cranberries can I sub out for either frozen or even crazins?
Hi Whitnie. Craisins are a great substitution. Thawed frozen cranberries will work as well.
These cookies are so good. I swapped out regular flour for the King Arthur gluten free flour. They turn out perfect every time.
Yay! Glad that flour sub worked great. Thanks Nina!
I did make these and gave them to my friends and they all wanted me to show them how to make them. (They don’t bake).
I loved them.
Quantity is great.
Yay! Thanks Jeanne!
My cookies taste great but they completely flattened out! Any idea what it could be? I’m at a higher elevation so possibly that? If so do you have a recommendation to adjust
Hi Hallah. There are some adjustments at higher elevation that you could try like increasing the flour by a few tablespoons or more. Chilling the dough and reducing the baking time may also help.
We love these cookies! I make them as written except I use dried cranberries as that is more readily available for me! They are excellent!
Thanks Jenna!
How much dried cranberries do you use
Delicious! Underbake rather than overbake, they will set up. Will definitely make again!
I bought dried cranberries by mistake. My search for raisin oatmeal cookies was switched to match my ingredients, including white chocolate chips. I did not have fresh cranberries or genuine white chocolate… but I did have pecans.
Wow. Even with the swap of ingredients, these were so flavourful and almost top my cranberry shortbread cookies.
Thanks for sharing your delicious and simple recipe! They got rave reviews ❤️
Yay! Glad you found this recipe. Thanks Jen!
Did you follow this recipe with the dried cranberries? That’s all I have
Best cookies ever! Gave them to family and friends at Christmas and now making them again.
Thank you Jana!
The very favorite Christmas cookie at our house – delicious, moist, and so easy to make!
Thanks Linda!