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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!
Featured Comment
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!
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
Add as Google Trusted SourceOatmeal 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could I make these with almond flour or oat flour? If so how much flour would I need?
Hi Nancy. Yes almond flour will substitute 1:1. I have not tried oat flour.
Can you freeze these after making? What’s the best way to do so? And sorry, I reread about the cup of butter and realized it was only 2 sticks and not 4! Oops!
No problem Amy! Yes, these freeze well. Best in an airtight container after completely cooling. You can also wrap in plastic wrap and then with foil.
I roll my cookie dough into individual-sized balls (approximately 1 tbsp per ball) and put them in a freezer bag. Then, I take out what I want to bake (usually 4-6 dough balls) place them on a parchment-lined cookie sheet while the oven is heating. Bake at 350 for 10 to 12 minutes. It sometimes takes a little longer to bake, so keep an eye on it, but you’ll have fresh baked cookies every time! I prefer this over frozen cookies that are pre-baked.
Am I really using 4 sticks of butter for this recipe? A cup of butter seems like a lot! Thanks
Hi Amy. You only need 2 sticks of butter for this recipe.
I made the cookies it turned out really nice. How long can they be kept . I am putting these cookies in a gift box. Will they go bad?
Thanks Pooja. These will keep at room temp for 5-7 days for best texture and flavor.
These cookies were so good! This recipe is definitely a keeper!!
Thank you Josie!
Has anyone used fresh cranberries and if so did you add extra dry ingredients for the dry/ wet ratio
Kim, I usually make these with fresh cranberries (quartered) as I prefer the tartness compared to the dried cranberries. I don’t adjust anything, but I do add some orange zest as others have suggested.
Cookies turned out Super! Can you freeze them?
Thanks Jan! Yes, these cookies will freeze well. Just allow to cool completely before freezing in an airtight container.
This oatmeal cookie recipe is a keeper. Did not use parchment paper with the first batch. They stuck a bit. Used parchment paper with the rest and came off clean and delicious. Highly recommend this recipe.
Thanks Diane!
I was looking for an oatmeal cookie that was different from my mom’s normal oatmeal, raisin, walnut cookies. Giirrrrlll when I tell you these were so amazing! I used dried cranberries and made about 28 larger cookies. My family (especially my dad who is the sweet eater connoisseur in the fam) absolutely loved them! The requests to make them for Christmas already have me buying the ingredients I need! And I’m going to enter them into the Bake-Off at my job in a few weeks! Thanks for such an amazing recipe that are now a family favorite versus the traditional we’re used to!!!
Awesome AJ! Glad the family loved them! Thanks!
Best cookies for the Holidays, Made them last year and this year for Thanksgiving and Christmas again , My family and friends all love them . Fresh cranberry’s make them perfect !! Thank you
Thanks Deb! We agree! So good this time of year.
These cookies are wonderful! So full of flavor and everyone always wants the recipe.
Thanks Nicole!