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”
New favorite cookie recipe according to my hubby and his friend
That’s great Diann. Thanks!
Can I use quick oats,rolled oats instead of old fashion??
Hi Anna. Yes, either quick or rolled oats will work fine depending on the texture you want.
I’m going to try the quick oats next time….I usually do that when I want a softer cookie
I have made these several times now. I made the dough yesterday and left in fridge overnight. I doubled the recipe and I used craisins instead of fresh cranberries. It made 6-1/2 dozen cookies. We love them!
Delicious cookie! Made for the first time and turned out perfect. Followed the recipe but used dried cranberries and decreased the oats by 1/3 cup. Did not refrigerate before baking.
Thanks Theresa!
Entire family loved them. Easy to fix, so will be making frequently.
Thanks Lori!
A family favourite. I substituted gluten free flour and almond slices for the pecans. Absolutely the best
Thanks Julie!
Delicious! Very moist, the cinnamon is a nice touch. I reduced my oatmeal by 1 cup and used craisens. Would def make these again.
Thanks Susan!
These cookies are amazing! I made them for my mom and I and we can’t stop eating them.
Thanks Lori!
How do you suggest storing them and for how long? Would love to bake ahead for Christmas but now sure how long they last and if they can just be in containers at room temp or if need refrigerated? Thanks!
Hi Danae. These cookies do best stored in an airtight container. For best results around 3 days at room temperature, up to a week in the fridge and a few months in the freezer.
This was really a good recipe. Easy to follow and what I really loved about it is that there’s not a really sweet, sweet, sweet sweet cookie and my daughter and I both love cranberries Yum.
Very easy recipe to follow. My family is going to love these! I used fresh cranberries and toasted my pecans. Just yum!!
Thank you Felicia!
Excellent recipe. Very easy to follow. I got 40 cookies out of a batch. ( made mine a little bigger than recommended). Definitely will be using this recipe again!!
Thank you Tish!
OMG!!
This will be a staple in my cookie go to file. love it~
Thanks Tracey!
Very good & tasty! Made these cookies along side some snickerdoodle cookies… no one even touched the snickerdoodle cookies! These cookies were gone fast!
Glad everyone enjoyed them. Thanks Sonia!
Now that’s a cookie! It has it all. Make this several times a year. Just buy my cranberries at Christmas and freeze them for all year enjoyment.
Thanks Esther!
A holiday favorite…I make them EVERY year and they vanish quickly! SO delicious!
Thanks DiGiovanni!
Can I freeze them? Make every year, however, with the time constraints I have I would like to make now and freeze them
Hi Debbie. Yes! These cookies freeze well. Once cool, store them in an airtight container or freezer bag.
These cookies are amazing. This is my first time making them for a ladies cookie exchange and needless to say, I will be making them often. SO GOOD!
Thanks Teresa!
These were delicious. The only reason I gave them four stars is because they spread and fell apart. I followed the recipe exactly. Baked at 350 and refrigerated 2 hours before baking. Thinking it was the fresh cranberries that were the problem. Will try again with craisins.