White Chocolate Oatmeal Cranberry Cookies

This post may contain affiliate links. Please read our disclosure policy.

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
4.99 from 372 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

Ingredients
  

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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

Nutrition

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

Categories:

Leave a Review!

We LOVE hearing from you! Submit your question or comment here.

Your email address will not be published.

Your email address will not be published. Required fields are marked *

Recipe Rating:




I accept the Privacy Policy

272 comments on “White Chocolate Oatmeal Cranberry Cookies”

  1. 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.

  2. 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.

  3. 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!

  4. 4 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!

  5. 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 🙂

    1. Hi Anna. Yes, either quick or rolled oats will work fine depending on the texture you want.

    2. I’m going to try the quick oats next time….I usually do that when I want a softer cookie

  6. I have made these several times now. I made the dough yesterday and left in fridge overnight. I doubled the recipe and I used craisins instead of fresh cranberries. It made 6-1/2 dozen cookies. We love them!

  7. 5 stars
    Delicious cookie! Made for the first time and turned out perfect. Followed the recipe but used dried cranberries and decreased the oats by 1/3 cup. Did not refrigerate before baking.

  8. 5 stars
    A family favourite. I substituted gluten free flour and almond slices for the pecans. Absolutely the best

  9. 5 stars
    Delicious! Very moist, the cinnamon is a nice touch. I reduced my oatmeal by 1 cup and used craisens. Would def make these again.

  10. How do you suggest storing them and for how long? Would love to bake ahead for Christmas but now sure how long they last and if they can just be in containers at room temp or if need refrigerated? Thanks!

    1. Hi Danae. These cookies do best stored in an airtight container. For best results around 3 days at room temperature, up to a week in the fridge and a few months in the freezer.

  11. This was really a good recipe. Easy to follow and what I really loved about it is that there’s not a really sweet, sweet, sweet sweet cookie and my daughter and I both love cranberries Yum.

  12. 5 stars
    Very easy recipe to follow. My family is going to love these! I used fresh cranberries and toasted my pecans. Just yum!!

  13. 5 stars
    Excellent recipe. Very easy to follow. I got 40 cookies out of a batch. ( made mine a little bigger than recommended). Definitely will be using this recipe again!!

  14. 5 stars
    Very good & tasty! Made these cookies along side some snickerdoodle cookies… no one even touched the snickerdoodle cookies! These cookies were gone fast!

  15. 5 stars
    Now that’s a cookie! It has it all. Make this several times a year. Just buy my cranberries at Christmas and freeze them for all year enjoyment.

  16. 5 stars
    Can I freeze them? Make every year, however, with the time constraints I have I would like to make now and freeze them

    1. Hi Debbie. Yes! These cookies freeze well. Once cool, store them in an airtight container or freezer bag.

  17. 5 stars
    These cookies are amazing. This is my first time making them for a ladies cookie exchange and needless to say, I will be making them often. SO GOOD!

  18. Nancy Headlee

    4 stars
    These were delicious. The only reason I gave them four stars is because they spread and fell apart. I followed the recipe exactly. Baked at 350 and refrigerated 2 hours before baking. Thinking it was the fresh cranberries that were the problem. Will try again with craisins.

  19. I’m making these for Christmas, but I don’t quite understand the temperature 356 degrees. My oven isn’t digital and I can’t imagine trying to find 356 degrees in it. Can I do 350 degrees?

  20. Janet Jackson

    5 stars
    I have given these cookies at Christmas for two years. This will be the third. Everyone loves them and begs for more. I have eliminated the chocolate chips because a lot of diabetics and people in the family who asked for them without. I use fresh cranberries and walnuts. My go to for oatmeal cookies. Thanks so much!

  21. 5 stars
    Delicious but mine flattened after they came out of the oven. Did anyone else have this happen and maybe they were supposed to idk.

    1. Thanks Lisa. Sorry to hear that they flattened. There are several reasons why this could have happened. The first thing I would do would to make sure the oven temp is correct. Second, if you didn’t chill the dough try chilling it for 30 minutes before baking the cookies.

  22. Kathleen Dorn

    5 stars
    Best cookies! Nothing but wonderful comments at the Friendsgiving party! I made them from start to finish in 50 minutes!

  23. 5 stars
    Love this recipe! I made with walnuts and dark chocolate chips. Will make again for an upcoming cookie party.

    1. Hi Donna. I haven’t tried that with this recipe but don’t see why it wouldn’t work. I would probably try a 9×13 and just keep an eye on the cooking time.

  24. Jeanne Furney

    5 stars
    Hi! I love these cookies and wondering if I can freeze them? I am unable to bake more than a couple hours at a time. Thanks!

  25. 5 stars
    Delicious soft oatmeal cookie with the taste of Christmas. I substituted fresh squeezed orange for the vanilla and added the zest from the orange to the wet ingredients…amazing twist on an already perfect cookie

  26. Is it dark brown sugar – or the light brown sugar?
    Not that it needs it- but one could bring out the orange a little more by adding orange flavoring. Wouldn’t a orange glaze with zest be awesome to drizzle the top it with! This recipe has so many twists you could add! So Christmassy!

    1. Hi Sally. We use light brown sugar in this recipe. The orange glaze sounds amazing!

  27. 5 stars
    These are my favorite cookies!! Be sure to use the hints in the post for the best results! Love this recipe!

    1. Hi Dot. I would add between 1/2 to 1 teaspoon depending on how prominent you want the orange flavor to be.

    1. Hi Mona. Yes. you can use dried cranberries in this recipe if you don’t have fresh.

  28. 5 stars
    I love these cookies and so did the people I gave them to. I decreased the brown sugar to 3/4 C. I added a 1/4C. to sugar and decreased the butter to one stick and the cookies turned out great.

  29. I’m not a white chocolate fan so I substituted regular chocolate chips. These are yummy cookies. Will make again!

  30. 5 stars
    These turned out wonderful! I used crasins since I didn’t have fresh cranberries and my family really like them!

  31. In the recipe it says to quarter the cranberries but in the video it shows them whole. Which is correct?

    1. Hi Judy. We have made them both ways and it really depends on the size of the cranberries and how much cranberry you want in each bite. Either way is fine.

  32. 5 stars
    Turned out great!!!
    I used frozen cranberries as they were easier to slice and different nuts and chips. All good.

  33. 5 stars
    I love cranberries, especially fresh. My husband doesn’t. But, he LOVED them….and took the frozen batch (without my knowledge!) to a group of guys and then ate them all. This is all they are talking about now! Also, I have celiac disease so I made them gluten free (they of course didn’t even notice!) So, I used GF flour and GF oats. Easy modifications….next batch I will add a bit of xanthan gum to help keep them together. They are a keeper! Thanks for the recipe!

    1. So glad to hear this! Happy to hear that the cookies were enjoyed by all and that GF version are just as good. Thanks Kenda!

    1. Hi Suzie We have made them both ways with good results. It really depends on the size of the cranberries and how much cranberry you want in each bite.

  34. 5 stars
    I love this recipe!! I used dried cranberries from Trader Joe’s. I added about 1/4 cup applesauce for added liquid. They are so good.

    1. Hi Kerri. No, the fresh cranberries do not have to be cooked first. You can halve or quarter them first depending on the size.

  35. 5 stars
    Made these last fall for hubby & hunting buddies. They’ve been requested for this week so making some today! They were a BIG hit!

  36. 5 stars
    Thank you for sharing this recipe. I made the mistake of making these for co-workers and the requests never stop.

  37. 5 stars
    Thank you for this amazing recipe. I made them, just because they are so good. And before I could take a picture,, they were gone.!

  38. Hello.

    If you have extra or want to make in advance, can the cookies be frozen after baking?

    Thank you.

  39. Melissa Winter

    4 stars
    It’s five stars when you subtract all the sugar, except half a cup of brown sugar. They are plenty sweet, and are then a energy health snack.

  40. 5 stars
    These are so good. Made a half batch with a lot of extra cranberries. A few days latter they were gone and made some more with dried cranberries. They had a more firm texture but were just as good.

    1. Janice Bowers

      Do you use the same amount of dried cranberries as you do fresh? Thank you in advance

  41. 5 stars
    I made theses cookies and they were a hit! They just disappeared in about 20 minutes, so no picture to share. Thank you so very much for sharing this recipe

  42. 5 stars
    I made this for the holidays and they were a big hit. Some batches I made with walnuts and others with pecans. Both were delicious. I can’t seem to get fresh cranberries anymore, would this work with dried cranberries?

  43. 5 stars
    These cookies were a big hit at my Christmas cookie party at work. No leftovers to bring back home. YUM!! I added zest of 1 orange and 1/2 c of coconut and they were DELISH. Thanks for posting this recipe. Will definitely be making these again.

  44. 5 stars
    These were better than expected and they look so pretty. All the flavors just pop. This will be a must every Christmas. So good!

  45. 5 stars
    My hubby who doesn’t like cranberries just said these may be the best cookies I have ever made!! Winner! I did make these with gluten free free oats and flour. I also added a bit of orange zest because I couldn’t resist! Yum! Thank you!

  46. 5 stars
    found this recipe and made it for the cookie exchange party. They were a hit! My husband is crazy about them. Getting ready to make more today.

  47. 5 stars
    I Make These Every Christmas For The Last 20 Years, I Absolutely Love Them!! Compliments On These Everywhere I Take Them!!

  48. 5 stars
    Delicious cookies! I’ve made them twice now. Recipe is fairly forgiving as well. I made a bunch of cookies today and let the dough get too soft so they spread quite a bit, but they still taste great.

    1. Try refrigerating your dough for 30-40 minutes then bake. Should help stop the spread.

    1. I either rehydrate cranberries or add a little extra liquid to make up for them being dehydrated thrn you get sane moistness

  49. 5 stars
    I added the zest of one orange (and gave it a squeeze at the “add vanilla” step) in pursuit of that Starbucks Cranberry Bliss Bar flavour – success. A hearty, holiday drop cookie that gets you right in the taste buds!

  50. 5 stars
    The cookies came out great I added the whole bag of white chocolate chip and probably a little over a cup of cranberries an extra vanilla and a little extra cinnamon but they were nice and chewy and and my husband couldn’t stop sneaking into him

    1. Hi Tammy I notice the recipe says to quarter the cranberries but the video show whole cranberries going into the batter. What one did you do quartered or whole . Thanks

  51. 5 stars
    My husband’s new favorite!! Easy to make, delicious to eat!! Will be making these again…and again…and again!

  52. 5 stars
    I made your cookies this past week. I used fresh cranberries and milk chocolate chips(what I had on hand) They were a big hit. Definitely making them again.

  53. 5 stars
    I’ve made these many times and love them. Today I decided to bake them as a bar in a 9×13” pan. I sprayed the pan with Pam, lined it with foil that overhung the sides for ease of removal, and sprayed again. Baked for 20 minutes and they are delicious. The changes I made were to leave out the white chocolate chips, use dried cranberries rehydrated in OJ, then drained, and used 2 cups of oats because that’s all I had. I find making drop cookies tedious and this is definitely how I’ll make them from now on.

  54. 5 stars
    These were the best cookies I have ever made! I used craisins instead of fresh cranberries. The cookies were very hard to mix since there were not many wet ingredients. Excellent! I will make again.

  55. 5 stars
    I loved these, so easy to make and my family couldn’t get enough at Thanksgiving! My questions is how long will the stay after baking them?

  56. 5 stars
    Love these cookies! I made these following the recipe except I made them slightly smaller which then made more cookies and they were then in the size I needed for a cookie contest. I also reserved some extra white chocolate chips, cranberry, and pecan to place one of each on top of each cookie before I baked them. This made them picture perfect! I won second place! They are so festive looking for the holidays.

  57. 5 stars
    Friend baked these and they are absolutely delicious! I don’t normally like white chocolate but these are so good. She Did whole fresh cranberries. Don’t use the dried cannot even come close to the texture and flavor of the fresh! I will try mini chocolate chips variation but honestly try like it’s stated first!

  58. 5 stars
    Excellent recipe! The cut-up fresh cranberries add an extra dimension to these pretty cookies. I have already made 3 batches with many raves of compliments. Make it!

  59. 5 stars
    I made these for a Family Reunion the week before Thanksgiving. I used dried cranberries. They were a huge hit with all ages. Brought empty container home. These will be on my Favorite cookie list.

  60. I haven’t made them yet but cracked up at the comment of quartering fresh cranberries:) Ha! Ha! Can you imagine someone quartering those little berries! Just put the in the cuisenart for a few seconds or chop on the counter.

  61. 5 stars
    love these cookies i am a little confused about the recipe most call for packed brown sugar and you do not say .

  62. zena915@gmail.com

    5 stars
    These are amazingly wonderful!! Thanks so much for sharing & making available on your website!! Perfect for Thanksgiving goodies for tomorrow. (I have also made these with sweetened dried cranberries & they’re still very good. Although I do like the slight tartness of the fresh cranberries better, but in a pinch I used the dried cranberries 🙂 )

  63. 5 stars
    Good cookies! Used mini chocolate chips instead of the white chocolate. Big Hit! toasted my pecans too Yum it’s a keeper

  64. 5 stars
    These cookies were easy to make and were a HUGE hit with my husband and his hunting friends. Definitely holding on to this recipe for the future!

  65. 5 stars
    Well — these cookies are AMAZing without the cranberries! Used a full bag of white chocolate chips; along with two (2) cups of coconut… Truvia brown sugar and Splenda … sub 1T of Almond for 1t of vanilla. Too much going on and the dough was in the refrig for a couple of days but everything turned out GREAT! Just need to let the dough soften up a bit before scooping and I used a small cookie scoop! Did not rate higher because I definitely made several changes … just wanted folks to know that a sugar substitute worked very well for me!

  66. 5 stars
    I made these as written & they were really good! However, that’s a lot of butter. Can I do 1/2c butter & 1/2c applesauce?

  67. 5 stars
    I made these for Xmas and they are just delicious. Very tasty and will definitely make them again.  My neighbour’s sweet tooth certainly agrees.

  68. 5 stars
    Love this recipe exactly as presented. My family, friends and coworkers, all love these cookies. I have been making the same cookies for years and am thrilled to have a new one. My daughter says they are the perfect combination of flavors. Thank you.

  69. 5 stars
    Husband won’t stop eating them LOL
    So I melted the butter too much and the dough was not as solid so I baked the first batch about 5 minutes longer and then put the remaining dough in the fridge for about 30 minutes and then they baked great after that. Christmas week all the white chocolate baking chips were wiped off the shelf so I bought a full size white chocolate bar and chopped it up. Worked great. Bought fresh cranberries from the produce section of the grocery store and cut them in to quarters.

    1. Abigail Phillips

      Thank you for this! I was looking for a way to make this gluten free

  70. 5 stars
    These are excellent! I made some healthy changes:  Used gluten free old fashioned oats, Lily’s sugar free white chocolate chips, ghee in place of butter, dried cranberries rehydrated in apple juice, and toasted my pecans prior to adding them. I baked them on parchment covered cookie sheets. My oven runs a bit hot so my cookies were done in 8 minutes. A definite keeper!

  71. 5 stars
    These yummy cookies were a BIG hit in the neighborhood. I passed out a few with each Christmas card and everyone loved them. Of course I saved some for me…

  72. 5 stars
    Just finished making these and they are excellent!  Only changes I made was adding zest from one orange (because that was flavor profile I was originally looking for); subbed walnuts for pecans; and used dried cranberries in lieu of fresh or frozen (mainly because other recipes I was considering used them and I didn’t notice this one calling for fresh).  That may have made my batter a bit drier than intended but they do not taste dry at all. Also, I did not experience any issues with them spreading.  I ended up with a bit more than 7 dozen rather than 4 dozen using a tablespoon cookie scoop so I’m guessing original recipe may actually make larger cookies.  Mine are 2”  cookies after baking with nice thickness 

  73. 5 stars
    These are excellent!  I make them exactly as instructed.  Everyone loves them and I now make them every year!

  74. 5 stars
    These are absolutely delicious and hit the spot! I saved the recipe and will definitely be making it again.

    1. Dave, it could be that your butter was too soft. Next time, make sure your butter is not real soft, and you also might want to put them in the fridge for about an hour before baking.

  75. Cheri stephens

    5 stars
    These are fantastic! I would recommend them to anyone and my whole family loved them. Thanks for sharing!

  76. 5 stars
    Thought I would give this a try because I had some fresh cranberries I didn’t want to go bad.  I made two minor changes. I added about a teaspoon of orange zest and 2 cups of cranberries, instead of one This is a keeper. Absolutely delicious and not too sweet. Thank you for your recipe.  

  77. Laurel Wollweber

    5 stars
    Thanks for the recipe. Turned out very good and will use again. I used one cup of Craisins and one cup of coconut.

  78. 5 stars
    This is now my go to cookie. I don’t use the chips. I use dried cranberries rehydrated with the juice of an orange and also add the zest to the batter. (If you rehydrate, drain the cranberries before adding to the batter.). I bake one batch, and freeze the rest of the dough balls. They are awesome baked frozen…same temp, but 2 or 3 minutes longer in the oven.  Thanks for a great cookie. With oatmeal, I don’t feel guilty eating them for breakfast!

  79. 5 stars
    Loved it! I made this recipe today and came out really good. I made it with dry cranberries and walnuts. I also added a bit of dark chocolate. Next time I’ll reduce the sugar as it was a bit too sweet fir my taste. Nevertheless this recipe is a keeper. Thank you for sharing.

  80. 5 stars
    Hi! These cookies are wonderful. How do you store these cookies? Do they need to be refrigerated or can they stay in a container on the counter?

  81. Mary Jane Pieper

    5 stars
    Yummy cookies! So delicious, the best flavor combination! I did use quick oats and dried cranberries in my recipes.

  82. 5 stars
    Thank you for a printable with picture option – I like to see the recipe I’ve saved when I look later through them

  83. Yummy cookies! I used dried cranberries and a mix of both regular and white chocolate chips. These cookies are wonderful! Next time I plan to try using cherries instead of cranberries. The recipe makes a great traditional oatmeal raisin cookie too (minus the chocolate)

    1. Quick oats will result in a much drier cookie. I would not recommend quick oats.

  84. 4 stars
    Made this delicious recipe today, flavor is AMAZING!  However, my cookies went flat, any help would be appreciated, I plan on making more.

  85. 5 stars
    These are so incredibly delicious! I followed the recipe, but used dried cherries and walnuts. Next time I make these I may cut back on the sugar (since there is sugar in the chips) by omitting the white sugar. It’s nice that you really only need to place them about an inch apart on the cookie sheet because they don’t spread much. I baked them on a silicone cooking sheet and they turned out just perfect at 12 minutes. What I especially like about this recipe is that it makes a lot of cookies! I used a standard cookie scoop and got just over four dozen.

  86. 5 stars
    Started making these in November, and now it’s my go to cookie recipe. It’s everyone’s favorite! 

    1. Hi Suzanne! That sounds wonderful as well. We also have a Blueberry White Chocolate Cookie recipe on our site that you might want to check out. They are delicious!

  87. Roberta Alexander

    Just made these cookies and they are delicious!  I didn’t have fresh cranberries in hand, so I used dried sweetened cranberries. 
    Will definitely make them again. 

  88. 5 stars
    Made these today, added zest as well as juice from one orange, used chopped almonds instead of pecans and used the whole bag of white chips. Used an ice cream scoop to portion cookie dough and then slightly flattened them before baking. AMAZING! 

  89. 5 stars
    Wonderful cookie recipe! Pecans improve flavor of similar cookies I’ve had before. I did sub half Crisco for 1/2 of butter, as I wanted to be sure of a soft and chewy texture. 

  90. 5 stars
    We LOVE these cookies.  I have brought them to several gatherings and everyone wants the recipe. Couldn’t find fresh cranberries, so used dried ones, chopped a little.
    I found the batter  hard to mix with a mixing spoon and ended up using my hands…like kneading dough!

  91. 5 stars
    My husband always takes baked goods into work and shares. He said these were to good to share. This is a great cookie.

  92. Norma Stallings

    5 stars
    This is my favorite cookie!! My friend sent me this recipe to bake for Christmas. Everyone loved them! I have baked them 4 times since Christmas!

  93. Yvonne McIntyre

    For those asking/commenting, I took it to mean the batch makes 48 cookies and the #’s are for one cookie. Yes?

  94. 5 stars
    I used craisins instead of fresh cranberries. They are delicious! I definitely will make them again. I may try fresh cranberries next time. ♥️

    1. 5 stars
      thanks for the info, i had to bake mine longer too but they are fantastic.  I also added coconut to mine.

  95. Sheryl Morris

    5 stars
    Oh my gosh these are difinatly a keeper they scream Christmas .my husband said there the best cookies he’s ever ate!

  96. The cookies look and smell delicious. I can hardly wait for them to cool. My one question was about the nutritional info. It says a serving is 48 cookies. Ah if only lol. What is it supposed to be? Thanks.

  97. 5 stars
    These cookies are awesome! They are easy, and oh so yummy.  They are going on my Christmas cookie trays for sure. 

  98. 5 stars
    Very good cookie. I chopped up half of the chips and left the other half whole. I also used dried cranberry and walnuts. A fun cookie to make. I also pressed the cookie down with a sugared glass bottom before baking to give cookie a slight sheen

  99. 5 stars
    These are the best oatmeal cookies evcer!! I made a batch a couple days ago & only made half the amount of cookies because my family kept sneaking bites of the cookie dough. These cookies were soft and delicous!!

    1. I’m just wondering why you have to use old fashioned oats instead of quick oats. I have quick oats on hand and was hoping to use them.

  100. 5 stars
    I made these to freeze ahead for my Christmas Cookie Trays. I used dried craisins instead of fresh cranberries and I omitted the nuts due to allergies. These were absolutely amazing. I am so glad I found this recipe. They will definitely be included in any cookie baking I do from here on out!

    1. 5 stars
      I just made these cookies, they are delightful! I was wondering how they would do if I froze them? I noticed you said you froze them, how were they after being frozen? This recipe is awesome! I also used dried cranberries! 

    2. I froze them, actually would eat them right out of the freezer. They were just as good!

  101. Going to try these but use dried cranberries because I have so many. I hope the moisture level is still ok

  102. Sheila Bowling

    5 stars
    I made these cookies right by the recipe and they are one of the best cookies I have eaten in a long time. I need to hide them, I can’t stay away. This recipe is a keeper for me!!
    Thank you for sharing it on Pinterest.

  103. 5 stars
    These are absolutely delicious! How do you store them after they cool? Mine were perfectly crisp on the bottom and soft in the middle but became very soggy after a night in an airtight container. 

  104. Pauline Kessler

    5 stars
    The cookies are delicious, I love the fresh cranberries . What is the best way to.store these?

  105. 5 stars
    The nutrition says 1 serving is 48 cookies.  That can’t be right.  What is a true serving that equals 110 calories?  

  106. Eleanor Austin

    The nutritional label show 48 cookies as 1 serving. I’m sure that is a mistake. Is there any way you can update that? I am a diabetic so I really need to watch my carbs.
    Thanks.

    1. Cheryl Towery

      5 stars
      Just took my first batch out of the oven! My house smells amazing, these cookies are so good. I couldn’t wait till they were cooled to try one. Thank you so much for the recipe, it is one I will be adding to my holiday baking.