These White Chocolate Cranberry Oatmeal Cookies are the perfect thick and chewy cookies. Loaded with oatmeal, dried cranberries, and white chocolate chips, your friends and family will be asking for this easy recipe. These also make a perfect addition to your holiday party tray!
I use oatmeal in SO many different things in my kitchen. From granola to overnight oats to oatmeal jam bars to cookies, oatmeal is a well-stocked ingredient in my pantry. In fact, I make sure to NEVER run out.
Here’s what I love about this oatmeal cookie recipe:
- Ultra chewy. This comes from from the granulated sugar/brown sugar combo.
- The PERFECT texture from the combo of old fashioned oatmeal and flour.
- The sweetness that comes from the cranberries, vanilla, and cinnamon.
- White Chocolate-y GOODness.
- Makes a perfect holiday treat!
Ingredients needed for White Chocolate Cranberry Oatmeal Cookies:
- Butter – Use unsalted butter so you can control the salt. Set the butter out on the counter so it is at room temperature when you mix it in with the sugars.
- Brown Sugar – The brown sugar is key to making these extra chewy.
- White Sugar – Just a bit of white sugar is needed.
- Eggs – Using two room temperature eggs is best.
- Vanilla – We like to use the Watkins Vanilla, just like Norma Jean did.
- Oatmeal – Make sure you buy the old fashioned oatmeal, not the quick oats. We go through SO much oatmeal in this household.
- Flour – Use all-purpose flour for these oatmeal cookies.
- Baking Soda – The leavener needed to make these thick.
- Salt – Use just one teaspoon of salt in this cookie dough.
- Cinnamon – Gives the perfect fall taste.
- Cranberries – You can use the lower sugar Craisins to cut out a little bit of sugar.
- White Chocolate Chips – Love these white chips in oatmeal cookies, and they are a great combo with the cranberries.
How to make White Chocolate Cranberry Oatmeal Cookies:
- Cream the butter and sugars – Cream the butter and sugars together. Make sure the butter is at room temperature before creaming, for best results.
- Add eggs and vanilla – Add eggs and vanilla, and incorporate into the butter and sugar mixture.
- Mix the dry ingredients – In a separate bowl, combine the dry ingredients – the oatmeal, flour, baking soda, salt, and cinnamon. Gently pour this mixture into the wet ingredients, and mix until just combined.
- Add the mix-ins – Add the white chocolate chips and dried cranberries to the dough. Stir these in by hand.
- Chill – Roll the dough into 22 equal balls, and chill in the refrigerator for at least two hours.
- Bake – Preheat oven to 350 degrees and prepare baking sheets with parchment paper. Add 8 cookie balls to baking sheets at a time, and bake for approximately 12-15 minutes, or until the tops are golden brown. Remove to cooling racks.
Frequently Asked Questions:
What kind of oatmeal is best to use for oatmeal based cookies?
Using whole rolled oats, or old fashioned oatmeal, is best for oatmeal cookies. These help create an extra chewy texture that we all want in a good oatmeal cookie.
Can you use other mix-ins for these cookies?
Yes, if you want to leave out the holiday mix-ins of cranberries and white chocolate chips, you could use regular raisins, or just chocolate chips. You could also use a combination of m&ms and chocolate chips, or use dark chocolate chips. Anything is possible!
How long do these stay fresh?
For best results, you can store these on your countertop in an airtight container for up to four days. However, keeping some of them in the freezer and bringing them out as you need them will result in more freshness!
Can these cookies be frozen?
Yes, you can freeze these cookies for up to three months, in an airtight container or a large freezer bag.
Other delicious oatmeal cookies on the blog:
Try these cookies soon, friends!
Make these holiday cookies next: Easy Cut Out Sugar Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
White Chocolate Cranberry Oatmeal Cookies
- 1 cup unsalted butter - 2 sticks at room temperature
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla
- 2 1/2 cups old fashioned oatmeal
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- 3/4 cup white chocolate chips
- In a large standing mixer, cream together the softened butter and sugars. Add eggs and vanilla, and mix again.
- In a separate bowl, combine the dry ingredients - the oatmeal, flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet, and mix until just combined. Don't over-mix!
- Then add the dried cranberries and white chocolate chips, and stir them in by hand. Roll dough into approximately 22 cookie balls, and store in the refrigerator in an airtight container for at least two hours.
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Place about 8 cookie balls on the pan, and bake for 13-15 minutes, or until tops are lightly golden brown. Remove to cooling racks.