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.
Truly one of the best cookies I’ve ever had! I made them for family and was immediately told I needed to bring them for every holiday!
I just finished my first batch and they are simply delicious and easy to make. This will be on my list of favorite cookie recipes and definitely a must when gifting baking goods to family and friends . Thanks for sharing. The only thing is that I was not able to print this recipe.
Hi Danielle, these look delicious! I’m wondering if I can substitute gluten free flour and if so would it be the same amount using King Arthur all purpose gluten free flour?
I haven’t tried it, but as long as it substitutes 1:1 for all-purpose flour, I think it would be okay!
I’ve been making these cookies every year around the holidays for the past 4 years and they’re always a hit. Sorry I didn’t write a review earlier!
I don’t have white chocolate chips. Can I substitute either milk chocolate or semi sweet chips?
Yes, either one would be fine!
Have you ever tried orange extract instead of vanilla? I’m considering it…
I haven’t, but you definitely could use orange extract! I would probably only substitute 1/2 to 1 teaspoon of the vanilla with orange extract. You can add some orange zest to the dough for more flavor too.
I do both! Keep the 1 tsp vanilla & add 1/2 tsp orange extract. I also use the orange-infused dried cranberries from Trader Joe’s. I’m baking up a batch now to send to my college kiddo for Valentines Day.
Hi , could I add nuts to this recipe and what would be the measurements for walnuts?
Carla
Yes, you can use 1/2 cup each of dried cranberries, white chocolate chips, and chopped nuts.
These are amazing!
Just an FYI, I used almond flour and had to bake them a couple minutes longer, but oh my God, they are sooooo good.
Thank you for the recipe!
This cookies are delicious! My husband even liked them! These are my new favorites. Thanks for sharing the recipe.
Is it supposed to be baking soda? How will they rise?
Yes, baking soda is correct. The brown sugar is an acidic ingredient for the baking soda to react with.
I made these yesterday. Great recipe as is but I was also thinking some pecans and orange zest would be great additions. Thanks for a delicious recipe.
Did not like this recipe at all!!! Too little flour. Cookie was so white, not golden at all. It was full of toppings but no batter. Will not be making again and I followed it to a T. I wonder how it is that Every. Single. Review. is with 5 stars. Is she eliminating the rest?
I thought they came out great. I had plenty of flour. I did refrigerate the dough overnight so the dough was pretty hard but that made it easy to grab some dough with my hands and shape into balls. They came out soft and chewy, not too sweet. Really happy with them.
I substituted a gluten free flour for the second batch I made – and they were as delicious as the first batch that I made with all purpose wheat flour….and they made a great gluten free alternative for those who don’t tolerate gluten.
First batch, my son forgot to add the oats – he had a similar experience. I added oats, orange zest – pecans. 2nd batch was a homerun!
I never write reviews but I have to say this is the best cookie recipe I’ve ever used before. They were so soft , golden, and delicious! I wanted something to help with my supply and these are amazing for any BF moms ! Thank you so much !
Made them last night. One of my families new favorites.
I made them for Valentine’s Day….they are beautiful and delicious. Everyone loved them!
Quite yummy! Quick oats work just fine.
Delicious! There’s a one-star review in the mix that gave me pause for thought, but something must have gone awry on that one, because the batch I made turned out as pictured. The recipe easily comes together. Will be making again!
Dont know whats wrong with her,mine came up super delicious !!
Just two words,super delicious !!
My cookies came out crunchy but good. I would make again and spoon my flour as suggested.
Love this recipe and it’s my secret weapon for parties! I think half the quantity of sugar works better for me but each their own!
This recipe is SO good! The dough was even better! I think in part because it calls for more brown sugar then granulated/white sugar. I soaked the cranberries beforehand too and they turned out nice and soft in the cookie. Definitely cook for less than you think, don’t wait for them to turn brown. The cookies hardens up as it cools very nicely.
I made this recipe these cookies are delicious my family loves them !!
Made them twice…first time I flatten them out like the recipe states. I didn’t like them that hard/crisp. The second time I didn’t flatten them out and they were nice and soft and hubby liked them much better.
Can I make these with canola o il instead of butter?
I don’t recommend it for this recipe.
I’ve made the cookies for my colleagues at the office and they loved it. Even asked for the recipe. Thank you so much.
A little too sweet for me. Would reduce(or eliminate ) the white chocolate and increase the craisins.
I shared these cookies and everyone loved them
These turn out wonderful every time – I have had multiple people ask for the recipe!! Would definitely recommend 🙂
Wow I made these cookies this morning absolutely delicious
Thank you so much for sharing this recipe
I love oatmeal raisin cookies, my SNL doesn’t like raisin so I thought I’d try these. I tried a coulpe of reviewer suggestions. My adjustments 1/2 C of craisins, 1/2 C white chocolate chips (this is act of bravery for me never been big white chocolate fan),1/2 C walnut pieces (love walnuts in my oatmeal cookies). Oven 350°, baked 13 minutes just barely tan left on baking sheet for a few minutes then rack.
They were great. Will make again for sure might try fresh cranberries, I like the tartness of cranberries even using 50° less sugar Craisins I didnt get the tartness.
Like someone else said I don’t remember ever writing a recipe review. Felt this one deserved one.
My bf and I ate almost a dozen right out of the oven last night (munchies may have been involved lol…).He doesn’t normally like a lot of cookies but these are his favorite and I’m so glad this recipe is basically a perfect match to make a scrumptious slightly crunchy but soft when warm oatmeal cookie. Will be returning to this to make more!