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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!
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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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Excellent cookie I make them for special treat gifts. My friends say “Now that’s a cookie!”
F
Thanks Esther!
I am going to be making this cookie for our family gathering on Christmas Day only I’m going to add chop up some macadamia nuts and add them in. I love the reviews and am excited to make these. I’ll let you know how my family likes these and how the addition of the macadamias turned out.
Thanks Dena. Let us know how you like them!
These look delicious. Have you ever made with frozen cranberries?
Hi Trish. Yes! Frozen cranberries work great as well.
can you use the dried cranberries? Or do they have to be fresh cranberries?
Hi Sheena. Dried cranberries will work just fine. They will add a little chewier texture but the taste will be very similar.
Delicious with the fresh cranberries!
Thank you Sunny!
we get raves when I make these cookies…
Glad to hear that Brenda! Thank you!
Delicious!!!
Thanks Barbara!
HI Jill,
I made these cookies and they taste great but they are so dark that they look burnt. I am barely baking 10 minutes and I am putting the dough in the fridge before baking. Any other ideas?
thank you, Sharon
Hi Sharon. Sorry to hear you are having that issue. If they taste good and aren’t overbaked and are just brown, I would be looking at a few things. Did you possibly use dark brown sugar or maybe too much baking soda? Either of these could have a similar effect to what it sounds like you are describing. Dark colored baking sheets can also tend to brown cookies quicker but usually it would be on the bottom and edges.
I DID use dark brown sugar! Should it have been the light brown? I pretty much stuck to the recipe for the amounts but will try a new batch. They do make quite a few so Im thinking of halving the recipe??? Thank you for being so responsive!
Hey Sharon. You’re welcome! Yes, it’s best to use light brown as the dark will tend to brown quicker. Try the light brown next time and see how that does. And yes, halving the recipe will work fine too or just freeze the rest. Thanks for sharing your issue and allowing me to help!
I accidentally bought white chocolate chips and then I came across this recipe and you saved the day. Except I didn’t have enough oatmeal so I used packets of oatmeal with brown sugar and maple sugar. It really worked out well. Thanks !
Great save Judy!
I love these cookies; and so does everyone I’ve given them to.
Thanks Michelle!