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”
Turned out great!!!
I used frozen cranberries as they were easier to slice and different nuts and chips. All good.
Thanks Colleen!
Can you use the quick oats instead of old fashion oats.
Hi Kathy. Yes you can substitute quick oats with no issues.
I love cranberries, especially fresh. My husband doesn’t. But, he LOVED them….and took the frozen batch (without my knowledge!) to a group of guys and then ate them all. This is all they are talking about now! Also, I have celiac disease so I made them gluten free (they of course didn’t even notice!) So, I used GF flour and GF oats. Easy modifications….next batch I will add a bit of xanthan gum to help keep them together. They are a keeper! Thanks for the recipe!
So glad to hear this! Happy to hear that the cookies were enjoyed by all and that GF version are just as good. Thanks Kenda!
Any issues with using dark chocolate vs white chocolate?
Hi Melissa. Yum! That sounds great and will work fine.
The video showed whole Cranberries, but the recipe says to quarter them. What is best?
Hi Suzie We have made them both ways with good results. It really depends on the size of the cranberries and how much cranberry you want in each bite.
I love this recipe!! I used dried cranberries from Trader Joe’s. I added about 1/4 cup applesauce for added liquid. They are so good.
Do you have to cook the fresh cranberries first?
Hi Kerri. No, the fresh cranberries do not have to be cooked first. You can halve or quarter them first depending on the size.
Made these last fall for hubby & hunting buddies. They’ve been requested for this week so making some today! They were a BIG hit!
Glad to hear it Pam!
Thank you for sharing this recipe. I made the mistake of making these for co-workers and the requests never stop.
Husband loves these cookies..so do I.
Thank you for this amazing recipe. I made them, just because they are so good. And before I could take a picture,, they were gone.!
They all look great can’t wait to try
Great Recipe. Makes a good amount of cookies too! Yummy!
Hello.
If you have extra or want to make in advance, can the cookies be frozen after baking?
Thank you.
I have baked and frozen these several times and they’ve come out great!
It’s five stars when you subtract all the sugar, except half a cup of brown sugar. They are plenty sweet, and are then a energy health snack.
These are so good. Made a half batch with a lot of extra cranberries. A few days latter they were gone and made some more with dried cranberries. They had a more firm texture but were just as good.
Do you use the same amount of dried cranberries as you do fresh? Thank you in advance
These cookies are a hit with my family and friends. I make these all year round.
I made theses cookies and they were a hit! They just disappeared in about 20 minutes, so no picture to share. Thank you so very much for sharing this recipe
I made this for the holidays and they were a big hit. Some batches I made with walnuts and others with pecans. Both were delicious. I can’t seem to get fresh cranberries anymore, would this work with dried cranberries?
They were awesome…i didntnuse fresh cranberries I rehydrated cranberries came out great
These cookies were a big hit at my Christmas cookie party at work. No leftovers to bring back home. YUM!! I added zest of 1 orange and 1/2 c of coconut and they were DELISH. Thanks for posting this recipe. Will definitely be making these again.