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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487 comments on “White Chocolate Oatmeal Cranberry Cookies”
Can you use dried cranberries?
Hi Lynn. Yes, dried cranberries will work well in this recipe as well.
These cookies are delicious! Thanks for sharing! I’m the kind of person who prefers homemade oatmeal cookies and have never had a store-bought cookie I liked. This is a good recipe. I made a couple modifications: I added 1/2 tsp baking powder (in addition to the soda) to make them a little puffier, and included 1/8 tsp nutmeg, and I always, always toast the pecans. I highly recommend this step, it’s so worth it. Put the pecans in a pan and bake at 350 for 6 minutes, they’re perfect. Lastly, if you chill the dough (after scooping into balls) for at least a couple hours in fridge, they bake really well. I also prefer them slightly more done so I baked 14 minutes.
Lastly, it takes time to wash, pick out, and chop the cranberries, I’d say about 10 minutes for 1 cup. All in all, I did cranberries and pecans prepared on day one. Measured out all the dry ingredients. Then the next day, I mixed up the dough, scooped it out, and chilled it. It takes me about 1.25 hours to make this recipe, just fyi for anyone planning ahead. But so worth it. I just made a double batch and froze all the dough balls so I have cookies to share when people come over all season long!
Thank you Marina!
Love these! Easy & DELICIOUS!!!
Thank you.
Thank you Shannon!
Excellent easy recipe. Will make again.
Thanks Venita!
Can these cookies be frozen?
Hi Annie. Yes, these freeze very well for up to 3 months.
Can the cookie dough be frozen and cookies baked later?
Hi Susan. Yes, this dough will freeze well and then be thawed to bake at a later time.
The BEST COOKIE. I’VE had a co- worker tell me they HAVE TO HAVE THESE for Thanksgiving AND Christmas.
Thank you Barbara!
If they’re the BEST then why did you only give 4 stars? I’m making for a large project & usually only use 5 star recipes.
So good! I used regular ground cranberries and since I didn’t have white chips I used almond bark pieces. The almond bark wasn’t as sweet as the chips and we liked them better.
Lovely cookie and enjoyed them very much. I will forgo chocolate and use more pecans and cranberries.
Thank you Wendy!
THESE are the best cookie I have ever eaten! I have a few friends who have made them as well and they have said the same thing. No matter what household they were made in, the baker had to fend off family and friends in order to get a batch made and in the cookie jar. I was making some to mail off to a friend for a cookie exchange. My husbands helper asked if they could eat them and just tell me they were mailed, lol. He had already a dozen of his own. Seriously… you will not be sorry if you make these!
Thank you Penny! So glad you like them!