One of my favorite cookie recipes are these White Chocolate Cranberry Oatmeal Cookies! The pretty red “craisins” make these cranberry oatmeal cookies perfect for Christmas, but they’re actually amazing any time of year!
I don’t know about you, but one of my favorite things to snack on is dried cranberries. I always seem to have a big bag in our pantry and they go especially well with almonds (or white chocolate chips, if I’m really craving something sweet!) Several years ago, I decided to make some oatmeal cookies, but not just any oatmeal cookie recipe would do. These cranberry oatmeal cookies were a must!
I was going to throw in some raisins, but didn’t have any. I did have dried cranberries and some white chocolate chunks. And voila!! There you have it – White Chocolate Cranberry Oatmeal Cookies!
This is definitely on of the more simple oatmeal cookie recipes you’ll find! The texture and flavor of these cookies are pretty awesome. They are soft and chewy like a standard oatmeal cookie, but the sweetness of the white chocolate and the slight tartness of the cranberries make them amazing!
Here is how these delicious cranberry oatmeal cookies come together:
Step 1: Cream together the wet ingredients
Start by creaming together the room temperature butter with the sugars until fluffy. Then add the eggs and vanilla. You can use a hand or stand mixer or do it by hand.
Step 2: Gradually add in the dry ingredients
In a separate bowl, combine the dry ingredients (oatmeal, flour, baking soda and salt). Gradually begin adding the dry ingredients to the wet ingredients. Once all the dry ingredients have been added the dough will be thick.
Pro-Tip: If you’re using a hand or stand mixer, the dough will get too thick at the end for the mixer to handle. You’ll need to fold in the last of the dry ingredients by hand.
Once the dough comes together you can do one of two things:
- Bake the cookies right away. Simply spoon out the cookie dough onto baking sheets. I like to use silicone pan liners, as the cookies bake a little more evenly.
- Freeze the dough for later use. I like to do this during the holidays when I want to pre-mix the dough and then bake a dozen cookies at a time. You can add all the dough to a single freezer-safe container OR shape individual cookies, freeze on a cookie sheet for 1 hour and then add the individual cookie dough balls to a bag or container to freeze. Cookie dough will keep frozen for up to 2 months.
Step 3: Add in the cranberries and white chocolate chips
Lastly, fold in the cranberries and white chocolate chips to the batter. Using a cookie scoop or teaspoons, place the cookies on a baking sheet lined with a silicone baking mat. (See below in the Tools I use section to order the tools I use.)
Step 4: Bake the Cookies
Bake the cookies for 10-12 minutes or until slightly golden brown on the edges. Remove from oven and let cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
These cranberry oatmeal cookies are absolutely scrumptious! Package some up and deliver to your neighbors during the holidays. They would also make a great addition to your Christmas cookie and candy platters.
These cranberry oatmeal cookies are great to have on hand for company over the holidays, or just something fun for you and the kids to enjoy for an after-school or morning snack.
These have come to be one of my favorite cookies to make and have on hand for a snack. The recipe makes about 3 dozen, so I tend to keep about half out for us to snack on and then freeze the rest.
Love healthy oatmeal snack ideas? My Chocolate Chip Peanut Butter Oatmeal Bars, my Banana Blueberry Oatmeal Muffins and No Bake Granola Bars are both great healthy oatmeal snack options.
Love cranberry treats? Check out some of my other Cranberry recipes:
- Cranberry Fluff Salad
- Copycat Cranberry Bliss Bars
- Cranberry Bliss Fudge
- Cranberry No Bake Energy Bites
- Cranberry Chicken Salad
- Cranberry Apple Salad
Want to make your own dried cranberries?
Check out my post for How to Make Dried Cranberries recipe! No dehydrator necessary – just 3 ingredients and your oven does the work.
These dried cranberries are great in salads, cookies, bars (like these cranberry bliss bars!), homemade granola & granola bars, and stirring into yogurt and oatmeal.
If you loved this delicious cranberry oatmeal cookie recipe, check out some of my other cookie recipes:
- Christmas M&M Cookies
- Christmas Bark
- Reese’s Peanut Butter Cup Cookies
- Chocolate Chip Pudding Cookies
- The BEST Monster Cookie Recipe
- Penguin Cookies
- White Chocolate and Raspberry Blondies
- M&M Cookie Bars
- Rice Krispie Christmas Trees
- Reindeer Pretzels
- Chocolate Chip Cake Mix Cookies
- Chewy Ginger Snap Cookies
- Chocolate Dipped Ritz Cracker Cookies
- Double Chocolate Mint Truffle Cookies
- Reese’s Pieces Cookies
- No Flour Monster Cookie Bars
- White Chocolate Fudge – a great 4-ingredient microwave fudge recipe that uses white chocolate chips!
Here’s the simple, delicious recipe for these White Chocolate Cranberry Oatmeal Cookies:
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White Chocolate Chunk Cranberry Cookies
Equipment
- Cookie Scoop Great for making uniform cookies. Scoops and releases dough easily!
- Silicone Baking Mat This OXO silicone baking mat is fantastic for cookie baking. Cookies bake evenly and slide off with ease.
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
Ingredients
- 1 cup butter soft/room temperature, salted butter is ideal
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups oatmeal quick cook or old fashioned
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- In large mixing bowl, cream together butter and sugars. Add eggs and vanilla and combine. Set aside.
- In another bowl, combine oatmeal, flour, baking soda and salt. Gradually add this dry ingredient combination to the butter/sugar mixture. Mixture will will be thick. Lastly, fold in white chocolate chips and cranberries.
- By the teaspoonful, drop cookie batter on to an ungreased cookie sheet. (About a dozen per cookie sheet.) Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool on sheet for a couple minutes and transfer cookies to a cooling rack.
Notes
Nutrition
I am so lovin cranberries this season! These look delicious and thanks for linking to Less Laundry, More Linking Party!!
Me too, Nancy! Thanks so much!
Stopping by from Show Stopper Saturday Link Party. Looking forward to following along.
These look so yummy! White chocolate and cranberries were made for each other! I want one right now!
I especially love cranberries and white chocolate together…and you did it all within a cookie! Love it!
These are the best cookies ever!! My whole family loves them. Great recipe, thanks!
Thanks so much, Jen!! They really are fabulous. So glad your family is enjoying them! Happy New Year to you and your family! Erin
These cookies look delightful. Found you at Snickerdoodle Create Bake Make.
Oh yum – these cookies look wonderful. A great one to offer the guests over the festive period, thanks! xx
Cranberry cookies! yum! 🙂 Hope you’ve brought many to our Fiesta Friday party 😉
I love this combination for a cookie! Hope you are enjoying your week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
I want these now, they look so good. Great step-by-step instructions.Thanks for sharing on Fiesta Friday group.
Just made these cookies, and they were delicious! Only change I made was adapting the flour for gluten free flour. We will be serving these to our family this Thanksgiving. Thank you for the amazing recipe!
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I made these tonight for a church cookie exchange. They’re really yummy. I will have to make a batch for myself now!
Awesome!! So glad you enjoyed! -Erin
I am sorry but my cookies flattened out really thin. Disappointed. They were good but didn’t look like the photo
Sorry to hear that. When you mixed your cookie dough, was your butter room temperature? Having room temperature butter helps when creaming together with the sugars. Also, did you adequately measure the oatmeal and flour with dry measuring cups, leveling with a flat edge? Sometimes if we’re “eyeballing” measurements, we get a little too much, or in this instance, maybe not enough of flour and/or oatmeal.
These are two potential culprits of getting flat cookies. Hopefully you’ll get a more thick, chewy cookie in the future. Happy holidays! -Erin
I am having the same problem. The issue is I’m not sure if I should be using salted or unsalted butter. I’ve made it with salted in the past and they went flat. I just tried unsalted and they don’t taste the same but seem a little dry.
Hi Candice – I typically use salted butter for pretty much all of my cookies. It lends to the flavor of the cookie. Also, are you adding the 1/2 teaspoon of salt that the recipe calls for? I definitely recommend keeping the salt to balance the sweetness and flavor. (If you’re using unsalted butter, up the salt to 1 teaspoon.) It will prevent the cookies from tasting flat. As for the dryness, try baking the cookies for just 9 minutes. I know I recommend 10-12 minutes, however ovens can vary. ( I know when I bake at my mom’s house, her electric oven takes longer than my gas oven.) Adjusting the bake time will keep your cookies more chewy & moist, and prevent them from drying out. Hope this helps! -Erin
Just made these followed your recipe to T. Everything room temperature and they are like lace cookies. Not sure what happens. But they taste delish!! I wanted a thick fluffy cookie.
Hmmm. Thank you for letting me know and following up. This is definitely worth a retest on my end to see what the culprit may be. I’m glad they still tasted yummy, tho. Have a wonderful holiday season. Best, Erin
I love this combination for a cookie! Hope you are enjoying your week and thanks so much for sharing with us at Full Plate Thursday! Miz Helen