White Chocolate Oatmeal Cranberry Cookies

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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 Cookies on a plate

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?

White Chocolate Oatmeal Cranberry Cookies

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.
White Chocolate Oatmeal Cranberry Cookies on a cookie sheet

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.
White Chocolate Oatmeal Cranberry Cookies

More Delicious Cookie Recipes

Cranberry Oatmeal Cookies feature
5 from 374 votes

Oatmeal Cranberry Cookies

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!
Servings: 48 cookies
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • 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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Serving: 48cookies | Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg


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275 comments on “White Chocolate Oatmeal Cranberry Cookies”

  1. 5 stars
    “You could open a cookie shop with these!” That’s how my boyfriend feels when I make these cookies! Always a hit! The batch I made last night have been the best yet, maybe because I left the butter out for hours till I got started. People ask me for the recipe once they’ve tried them. I want to keep it a secret but I can’t help but share the love!

  2. Avatar photo

    4 stars
    Great recipe but in future when I make it again, I will reduce the sugar by half or more if not using fresh cranberries. I used dried and reduced the sugar by about a third and the dried didn’t add enough tartness so in my opinion they are too sweet.

  3. These taste so good!! Love the fresh Cranberries in them. I left out white chocolate because I didn’t like that as much. These are amazing cookies.

  4. 5 stars
    Recipe looks amazing and I’m looking forward to trying it. You call for 1/4’d cranberries but in the video you used whole. Which do you recommend?

    1. Thanks Debby. It really depends on your preference and the size of the cranberries. We’ve done both with great results.

  5. 5 stars
    Made these for a Christmas gathering using King Arthur all purpose gluten free measure for measure flour! They were the hit of the day and I’ve been asked to make them again! Definitely will be making more of them!

  6. 5 stars
    Good – would be great with some more adjustments.

    I doubled the cranberries and left out the nuts. Only used 2 cups of oats and made them a bit bigger and baked 15-16 minutes.

    They are perfect when you get a bite of cranberry, but too sweet when you don’t. Next time I would reduce the white chocolate and add even more cranberry. Great flavor in the cookie base!

  7. 5 stars
    I made these yesterday for Christmas — they turned out really nice. I made them larger so they took longer to bake. Followed the recipe to the exact…..I think the only change I would make would be to use 2 cups of oats vs 3…..I think they would be a little softer….it’s a great base for oatmeal cookies and you can add whatever you want if you want to sub out the cranberries , white chocolate, and pecans…..I want to play around with it but they turned out really nice and spread perfectly

    If you like softer cookies, make them bigger and bake them for 18 minutes and then store them in a plastic ziplock

    Merry Christmas 🙂