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”
Has anyone subbed orange extract for the vanilla in these cookies?
I always add orange zest to these, about a tablespoon or so, they are delicious…..
The cookies were delicious my husband was eating the dough while I was baking them. Easy instructions!
Thank you Neener!
Made these cookies and they did not disappoint! My husband loved them and he doesn’t like oatmeal. I used fresh cranberries which were delicious!
Thank you Patti!
Best cookies ever. The only issue I had is they seemed to fall apart easily. Very crumbly. Any suggestions?
Hi Shelly. There are several reasons you could be getting a crumbly cookie including too much flour, overmixing, or overbaking. If they weren’t overbaked and without knowing more, I would try sifting your flour and then scooping into your measuring cup.
They were delicious for sure but even with parchment paper and freezing the dough balls they still spread out flat and were crispy. My husband and I liked them, but you need to add 1/2 c more flour to have them look like the picture. For a cookie tray they would not work.
Hi Julie. So sorry to hear that your cookies spread out too much. Chilling the dough as you did definitely helps with this, but if the dough is overmixed it can still yield a flatter cookie even if it’s chilled.
Oh! My! Goodness! These cookies are wonderful! I just finished making them. My husband loves them. I’ll be making them again very soon. Thank you for the recipe!
Thank you Joann!
I haven’t make this cookies yet; are they chewy or crispy cookies? I read good reviews but no one mentioned about it. I prefer crispy crunchy cookies but willing to try these, but I need to know what to expect. Thanks
Hi Esty. These cookies are a softer, chewier cookies. With some adjustments like flattening the cookies before baking and baking slightly longer you may be able to make them crispier.
My entire family loves these!
Yay! Thanks Rochelle!
These cookies spread too much so I added more flour. They are good and I plan to use this recipe for an annual cookie exchange.
I was surprised at how many cookies this recipe made. They came out amazing. The tartness of the cranberries added that little zip.
Thank you Elaine!