Soft and Chewy White Chocolate Cranberry Oatmeal Cookies + VIDEO
Easy soft and chewy oatmeal cookies packed with white chocolate chips and dried cranberries. These White Chocolate Oatmeal Cranberry Cookies are a perfect treat for the holidays!
I couldn’t let the holidays pass without sharing another oatmeal cookie recipe that I absolutely love!
I originally posted the recipe for these white chocolate cranberry oatmeal cookies back in 2015, but I wanted to update the pictures for these cookies and add a video to show you just how easy they are to make.
Not only are these cookies easy to make, but they’re also jam-packed with so many goodies. You can even mix in some chopped pecan for a little something extra in these cookies. Trust me when I say that this is one cookie recipe you’ll want to keep on hand for the holidays!
Recipe Ingredients
These oatmeal cranberry white chocolate chip cookies call for ingredients you likely have in your pantry already. Here’s what you’ll need to make this oatmeal cookie recipe:
- All-purpose flour: Spoon and level the flour when measuring it, otherwise your cookies may turn out dry.
- Baking soda: Gives the cookies some lift.
- Cinnamon: Just 1/2 teaspoon complements the white chocolate and tart cranberries.
- Salt: Balances out the sweetness of the dough.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Sugar: I used a blend of granulated and brown sugar to sweeten and flavor the dough.
- Egg: Should be room temperature before making the dough.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Oats: I recommend using old-fashioned (rolled) oats for this recipe.
- Dried cranberries: I used sweetened dried cranberries.
- White chocolate chips: If you don’t have white chocolate chips on hand, you can also chop up a white chocolate bar.
How to Make White Chocolate Oatmeal Cranberry Cookies
The base of these white chocolate cranberry cookies is very similar to my oatmeal raisin cookies with a couple of small changes. You’ll start by whisking together a few dry ingredients: all-purpose flour, baking soda, cinnamon, and a little salt.
For the wet ingredients, you’ll cream together the butter, brown sugar, and granulated sugar. Once the butter and sugars are well combined, you’ll mix in an egg and some vanilla extract. After you combine the wet and dry ingredients, slowly mix in the old-fashioned rolled oats, dried cranberries, and white chocolate chips until they’re just combined.
Once you’re finished mixing up the cookie dough, you’ll want to cover it and refrigerate it for about 30 minutes. I prefer to chill my cookie dough because it prevents the cookies from spreading too much in the oven and creates a thicker cookie.
Then, bake the cookies for 10 to 13 minutes until the tops of the cookies are set. They may feel slightly underdone when they come out of the oven, but that is exactly what you want if you’re looking for incredibly soft cranberry white chocolate chip cookies.
Once they’ve cooled for about 10 minutes on the baking sheet, you can transfer them to a wire rack to finish cooling. Or you can go ahead and enjoy them, because does anyone really wait for a cookie to completely cool first?
Can I Make These Into Cookie Bars?
A few readers have asked whether they can make these white chocolate oatmeal cranberry cookies into cookie bars. I believe you could make cookies bars with this recipe, but I would probably use an 8- or 9-inch square pan. You would need to increase the baking time, but it will depend on the size of the pan that you use.
Can I Use Fresh Cranberries?
I’ve only tested this recipe with dried cranberries, but it would probably be fine to use fresh cranberries. If experimenting with fresh cranberries, remember that they’ll release a lot of moisture once baked so you may need to adjust the dry ingredients to compensate.
Baking Tips
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Be sure to use old-fashioned rolled oats in these cookies and not quick-cooking oats. Quick-cooking oats are pressed much thinner and don’t provide the same chewy texture in oatmeal cookies.
- Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven.
Video Tutorial
More Oatmeal Cookie Recipes to Try!
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Apple Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Scotchies
- Pumpkin Oatmeal Cookies
White Chocolate Oatmeal Cranberry Cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 3/4 cup (105 grams) sweetened dried cranberries
- 3/4 cup (140 grams) white chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
- Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
- Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
Recipe works out great. A batch makes just enough.
Just made these and they are excellent! I did not chill dough and the cookies spread more, but that is how I like them. They have a fantastic crispy chew!
I followed this recipe exactly, using a food scale, and the dough was so dry and crumbly! I baked a cookie and it was just not right. I added another 1/2 cup of melted butter, for a total of 1 cup, and the texture was perfect. I’m not sure if this was a misprint but it seemed odd that I had to double the butter to get a moist cookie.
Love these cookies! They have been added to my holiday cookies standards. One issue the last two times I made these they were flat. What am I doing wrong?
I followed the directions but so flat.
Are you doing anything differently than before? Like using different baking sheets, a different oven, etc?
OMG, these cookies are absolutely delicious definitely my new fav, thank you so much for sharing..!!
Absolutely delicious cookies – couldn’t have asked for anything more!!! Perfect for my dad’s birthday surprise. Thank you!
I made these today and they turned out delicious!!!! Sooo yummy!! I recommend them to everyone. Thank you, Danielle!! (p.s. Danielle, you’re really pretty!!! I look up to you a lot, love your baked goods!)
Thank you! I’m glad you enjoyed the cookie recipe!
I cut the sugar in half (75g of brown sugar + raw sugar) since you already have the sweetness from the cranberries and white chocolate chips, and even though it did not spread as much, it was just right! Healthier for you, too!
Sugar helps cookies spread, so if you’re reducing the sugar you will want to slightly flatten the cookie dough before baking it. Glad you enjoyed the cookies!
I just baked these. It didn’t make quite 24 cookies, but I probably made them too big. They are delicious, though.
I am disabled, so I let my bread maker do the mixing for me. It was so easy!
Thank you for sharing your recipe!
Since I find white chips a bit too sweet I mixed 1/2 & 1/2 semi-sweet choco chips and white chips. Also used 1/2 & 1/2 cranberries and raisins. Love the texture of these cookies, will add to my rotation.
Great recipe! I was just wondering if I can substitute the cranberries with something a bit healthier like nuts?
Yes, you can replace them with an equal amount of chopped nuts.
Love these!!! Can they be frozen? I made a lot for family visiting this weekend and now they’re sick and can’t be here to eat them. 🙁
Yes, absolutely! You can freeze the baked cookies (once they’ve cooled) or the cookie dough for up to 3 months.
I’ve made these cookies several times and they are delicious! The only thing I do different is add 1/2 cup chopped walnuts and us only 1/2 cup of the white chocolate chips. They’re a family favorite! Thank you for the recipe!
Fantastic cookie! I was tired of the same old thing and stumbled upon this recipe googling cookie recipes with things I had on hand. The only thing I did different was because I was pressed for time, I rolled the dough into logs. Placed then in the freezer for 15 minutes, then cut them with a long serrated knife. About 1/2 thick. Doubled the recipe other than the cranberries and chips. Which there was still more than enough of both in the dough. Thanks a million! This is a keeper!
Love this recipe !! Would I be able to use almond flour ? Or any other flour to make it gluten free ?
I haven’t tried it, but you may be able to use a gluten-free flour that substitutes 1:1 for all-purpose flour.
Hello! I was wondering if I can use quick oats instead of old fashioned oats? Thank you!
Yes, that would be fine!
These are absolutely Fantastic! I’ve made them several times, to great success every time
A few notes:
– Be very watchful when baking; they get too dark easily
– I have a couple gluten averse people visiting soon, and made a batch with almond flour instead of the all-purpose. Works fine! They are just a little softer, and we can definitely taste the almonds, but they’re still delightful (o:
I accidentally made a batch with ye olde Raisins. They’re fine, not quite as interesting as the cranberry kind, but they work perfectly fine as is
I want to tell you my variation of this cookie. First, I used semi-sweet chocolate chips and dried cherries for a chocolate covered cherry vibe. I switched the amounts of brown and granulated sugar simply because I was low on brown sugar. And finally, because I was too lazy to make cookies, I put it all in an 8×8 pan and baked for 30 minutes. I let it cool (although, I admit I tasted a corner) then cut them into squares. They are perfect. I will make them this way again.
Too much sugar, next time I will omit the white sugar and just use brown. Otherwise a good recipe!
Keep in mind that sugar helps the cookies spread, so if you reduce the sugar you’re going to need to flatten the cookies some before baking. Glad you still enjoyed them though!
Great recipe!
This has turned into my new favorite cookie. I used whole wheat flour instead of all purpose and it turned out great! Not too sweet but really tasty. Absolutely recommend!
Can sugar free sugar and sugar free brown sugar be substituted for the real thing?
I haven’t tested this recipe with sugar-free substitutes, so I’m not quite sure.
These are awesome cookies! I really love that they are not overly sweet! I made this recipe omitting the white chocolate and adding about 1/2 cup roughly chopped macadamia nuts. After the first 9 cookies, I added about 1/2 cup dark chocolate chips. I like both batches, but would add more cranberries next time.
Would i be able to make this dough and refrigerate it overnight? or would letting it sit for so long affect the texture since there are oats?
That would be fine! If it’s too hard to scoop, just let it sit at room temperature for 20 to 30 minutes.
Made these twice! Followed the recipe exactly and they turn out great! The second time, i used half as much granulated sugar and they were still great!
Thank you Jeannie! I was wondering if they would turn out if I cut some sugar!
Oh my god ..my fav cookie till date. Made it first time n m in love with it. And it’s so easy. Gonna stock up my freezer. Thank u so much.
Great recipe! First time baking and it came out great. However, a bit too sweet. Can I cut the brown and white sugar in half?
The sugar helps the cookies spread in the oven, so I wouldn’t recommend reducing the sugar very much. You can reduce the white chocolate chips to help cut down on the sweetness though.
Can I replace flour with coconut flour ?
I wouldn’t suggest it for this recipe. Coconut flour absorbs more moisture than regular flour, so it would likely dry out the cookies.
I followed the recipe to a T and OMG. AMAZING! The ratios were perfect! I personally like a spread-out cookie, so balled them up right after mixing and my family and friends loved them! These can also be easily substituted with raisins and milk chocolate chips, so I’m saving this recipe for sure!!
Can these be baked in a 9×13 pan and be made into bars?
It may not be quite enough dough. I would recommend using a 9-inch square pan.
This recipe was spot on delicious! I loved the size and consistency of this oatmeal cookie it actually made more than 24 because I added a half cup of toasted macadamia nut into the mix as well as changing dried cranberry to dried cherry. The ratio of flour and oats was perfect and not overly sweet which i prefer. Thank you for a delicious oatmeal cookie recipe. Cheryl
This is one of my favorite cookies, but I always just google a random recipe and go from there. No longer; I am bookmarking this one for sure. I made it VEGAN by using vegan white chocolate chips and making a chia egg (1tbsp of ground chia seeds and 2.5 tbsp of water mixed and allowed to congeal for a minute or two) to replace the egg in the recipe.
It yielded fluffy delectable cookies! I shaped them with an ice cream scoop and got 15 cookies at that size.
Can’t wait to make them again!