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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272 comments on “White Chocolate Oatmeal Cranberry Cookies”
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?
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.
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.
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.
Sorry! And coconut sugar was subbed for all sugar
Oh, also subbed Bob’s Red Mill gluten free 1 for 1 flour in place of regular flour
Thank you for this! I was looking for a way to make this gluten free
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!
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…
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
These are excellent! I make them exactly as instructed. Everyone loves them and I now make them every year!
These are absolutely delicious and hit the spot! I saved the recipe and will definitely be making it again.
Made the and they tasted great, but ended up really flat. Any suggestions?
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.
These are fantastic! I would recommend them to anyone and my whole family loved them. Thanks for sharing!
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.
Thanks for the recipe. Turned out very good and will use again. I used one cup of Craisins and one cup of coconut.
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!
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.
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?
Yummy cookies! So delicious, the best flavor combination! I did use quick oats and dried cranberries in my recipes.
Thank you for a printable with picture option – I like to see the recipe I’ve saved when I look later through them