White Chocolate Cranberry Oatmeal Cookies
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White Chocolate Cranberry Oatmeal Cookies are the perfect thick and chewy cookies. These are loaded with oatmeal, dried cranberries, and white chocolate chips, and your friends and family will be begging for the recipe!
Tis the season for Holiday Cookie Platters! We love including Soft and Chewy Gingersnap Cookies, Frosted Sugar Cookie Bars, the Best Snickerdoodle Scones, and some Easy Homemade Toffee!
Oatmeal Cranberry Cookies
Are you a raisin cookie lover or more of a chocolate chip Cookie Monster? Yes, I know. Raisins get a bad rap in the cookie world but I’m here to prove you wrong. Because I’ll admit. I’m a convert, after eating these!
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.
Why we love this recipe
- They are ultra CHEWY from the combo of old fashioned oatmeal and flour.
- The sweetness that comes from the cranberries and white chocolate chips.
- White Chocolate-y GOODness.
- Makes a perfect holiday treat, and are so pretty on a tray.
Ingredient Notes
- Butter – Use unsalted butter to better control the salt. Make sure you set butter out on the counter for about an hour before using it.
- Oatmeal – Buy old fashioned oatmeal, not the quick oats.
- Cranberries – Use dried cranberries for this recipe. 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 these 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 mix 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 20 equal cookie 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 14-15 minutes, or until the tops are golden brown. Remove to cooling racks.
- EAT!
TIP: If the cookies spread too much, take them out of the oven, fix them with a spoon, and place back in the oven to finish baking.
Recipe FAQs
I prefer using whole rolled oats, or old fashioned oats for oatmeal cookies. This helps create an extra chewy texture!
Yes, you can use other mix-ins for these cookies. Try regular semi-sweet chocolate chips, m&ms, nuts, regular raisins, molasses, etc.!
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!
Yes, you can freeze these cookies for up to three months, in an airtight container or a large freezer bag. You can also freeze the cookie dough balls, and bake as needed.
Other delicious oatmeal cookies on the blog:
Try some other cookies that are loaded with oatmeal!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup unsalted butter – 2 sticks at room temperature
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs – at room temp
- 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
- 1 cup white chocolate chips
Instructions
- 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 20 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 6-8 cookie balls on the pan, and bake for 14-15 minutes, or until tops are lightly golden brown. Remove to cooling racks.
If you haven’t tried these you’re missing out. All the best ingredients for a cookie you’ll want to make again and again, by popular demand.
Thanks Jackie!
I made these a second time for company during Christmas. Everyone raved about them! Excellent recipe!
Thank you so much, Cathy! I’m thrilled that your company loved them too. 🙂
I made these tonight and my hubby said that they have the perfect balance of crunchy on the outside and chewy on the inside! He really liked the change of cranberries instead of raisins. We boxed these up (minus a few – cause you know we had to taste them:)) to send as gifts, but the family has requested I make more for Christmas! Thanks for the recipe!
Hi Cathy! I’m so glad you enjoyed these cookies! Thanks for entering the challenge! 🙂
Might be the best cookie ever! For any occasion…..âś…
I knew these would be your fav! 🙂