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’ve made these many times and love them. Today I decided to bake them as a bar in a 9×13” pan. I sprayed the pan with Pam, lined it with foil that overhung the sides for ease of removal, and sprayed again. Baked for 20 minutes and they are delicious. The changes I made were to leave out the white chocolate chips, use dried cranberries rehydrated in OJ, then drained, and used 2 cups of oats because that’s all I had. I find making drop cookies tedious and this is definitely how I’ll make them from now on.
These were the best cookies I have ever made! I used craisins instead of fresh cranberries. The cookies were very hard to mix since there were not many wet ingredients. Excellent! I will make again.
I loved these, so easy to make and my family couldn’t get enough at Thanksgiving! My questions is how long will the stay after baking them?
Love these cookies! I made these following the recipe except I made them slightly smaller which then made more cookies and they were then in the size I needed for a cookie contest. I also reserved some extra white chocolate chips, cranberry, and pecan to place one of each on top of each cookie before I baked them. This made them picture perfect! I won second place! They are so festive looking for the holidays.
Friend baked these and they are absolutely delicious! I don’t normally like white chocolate but these are so good. She Did whole fresh cranberries. Don’t use the dried cannot even come close to the texture and flavor of the fresh! I will try mini chocolate chips variation but honestly try like it’s stated first!
Excellent recipe! The cut-up fresh cranberries add an extra dimension to these pretty cookies. I have already made 3 batches with many raves of compliments. Make it!
I made these for a Family Reunion the week before Thanksgiving. I used dried cranberries. They were a huge hit with all ages. Brought empty container home. These will be on my Favorite cookie list.
I haven’t made them yet but cracked up at the comment of quartering fresh cranberries:) Ha! Ha! Can you imagine someone quartering those little berries! Just put the in the cuisenart for a few seconds or chop on the counter.
Does the recipe require cooking the cranberries before adding to the recipe?
No, just quartered fresh cranberries added.
love these cookies i am a little confused about the recipe most call for packed brown sugar and you do not say .
Yes, 1 cup packed brown sugar.
Can you omit the nuts?
Yes, you can omit the nuts without changing anything else.
These are amazingly wonderful!! Thanks so much for sharing & making available on your website!! Perfect for Thanksgiving goodies for tomorrow. (I have also made these with sweetened dried cranberries & they’re still very good. Although I do like the slight tartness of the fresh cranberries better, but in a pinch I used the dried cranberries 🙂 )
Planning on making these….has anyone used craisins instead of fresh?
Good cookies! Used mini chocolate chips instead of the white chocolate. Big Hit! toasted my pecans too Yum it’s a keeper
Good cookies! Used mini chocolate chips instead of white chocolate chips. Big hit!!!
These cookies were easy to make and were a HUGE hit with my husband and his hunting friends. Definitely holding on to this recipe for the future!
Looking forward to adding these to this year’s cookie boxes. Do they freeze well?
Yes, they freeze fairly well.
Just made these. So awesome hot and gooey right out the oven.
Delicious !
I followed the recommandation of using coconut sugar and toast the pecan!
Well — these cookies are AMAZing without the cranberries! Used a full bag of white chocolate chips; along with two (2) cups of coconut… Truvia brown sugar and Splenda … sub 1T of Almond for 1t of vanilla. Too much going on and the dough was in the refrig for a couple of days but everything turned out GREAT! Just need to let the dough soften up a bit before scooping and I used a small cookie scoop! Did not rate higher because I definitely made several changes … just wanted folks to know that a sugar substitute worked very well for me!