Start your holiday baking with these White Chocolate Cranberry Oatmeal Cookies! Use simple ingredients to make these festive white chocolate oatmeal cranberry cookies.
Quick
Beginner-friendly
You’ll Learn: An easy formula for crowd-pleasing cookies
Worth It: They’re guaranteed to disappear fast
Bonus: Change up the mix-ins to add variety
Why You’ll Love this recipe
- Easy to make – this recipe is so simple to put together! I love an easy baking recipe that makes the most delicious cookies
- Perfect for holidays – this twist on an oatmeal raisin cookie is perfect for the winter holidays. I love using cranberries and white chocolate to make it festive
- Great for a party – I love bringing these cranberry oatmeal cookies to parties because they are a bit unique. You know you won’t duplicate something, and everyone will love them.
Serving Suggestions
These cranberry oatmeal cookies are the perfect dessert to enjoy at the holidays! Serve them after your holiday dinners with chuck roast, glazed carrots, and smashed brussels sprouts.
For a festive cranberry drink to serve, make these cranberry mules. If you want to add some other holiday desserts, I love making chocolate thumbprint cookies and Christmas chex mix.
Ingredients
- Unsalted butter – allow your butter to soften on the counter before making the dough
- Light brown sugar – brown sugar adds a bit of nuttiness to the cookies that make it perfect for holidays
- Large egg – make sure your egg is at room temperature for an even bake
- Vanilla extract – vanilla enhances all the flavors in the cookies
- All purpose flour – the flour is the base of your cookies
- Rolled oats – I recommend rolled oats for the best texture in your cranberry oatmeal cookies
- Baking soda – the baking soda gives a little rise to your cookies. You can use baking powder instead, but you will need to increase the amount
- Cinnamon and nutmeg – these spices add extra holiday flavor
- Salt – I use kosher salt. If you use table salt, cut down on the amount you use
- Dried cranberries – make sure to use dried cranberries to get the best texture
- White chocolate chips – I love using white chocolate with the cranberries
Ingredient substitutions
This white chocolate cranberry oatmeal cookie recipe is pretty perfect the way it is, but you can certainly change it up to fit your preferences. I prefer to use old fashioned rolled oats for a soft and chewy texture. For a smoother texture you can use quick oats which are smaller and thinner. Steel-cut oats will not work because they would make the texture too tough.
I love the white chocolate oatmeal flavor combo, but if you are not a fan of white chocolate you can use dark chocolate chunks instead. Dried cranberries are best for flavor and texture, but you can always use fresh cranberries for a more tart flavor. If you don’t have cranberries, you could always use raisins instead. If you want, you could also add a few tablespoonfuls of nuts, like pecans or walnuts.
For gluten-free cookies, make sure to use gluten free flour. Most oats are gluten free, but confirm on your packaging to make sure.
How to make
Step 1: whisk wet ingredients
Add softened butter to a large mixing bowl with the brown sugar (Image 1). Mix with an electric mixer or paddle attachment of a stand mixer until light and fluffy.
Add the egg and two teaspoon of vanilla extract to the bowl (Image 2) and mix again.
Step 2: Prepare Flour Mixture and fold in dry ingredients
In a separate medium bowl combine all purpose flour, oats and baking soda (Image 3). Stir together and pour dry ingredients into the bowl with the wet ingredients (Image 4). Mix again with the mixer until evenly combined.
Fold dried cranberries and white chocolate chips into the batter (Image 5) with a flat silicone spatula. Cover dough and place in the fridge to chill for at least 1 hour.
Step 3: Scoop cookies and bake
Preheat oven to 350F and line two ungreased cookie sheets with parchment paper or a baking mat.
Use a 2 tbsp cookie scoop to scoop dough balls onto lined baking sheets (Image 6) and top the cookie dough balls with more cranberries and chocolate chips if desired. Leave space between each dough ball.
Bake at 350F for 13 -15 minutes. Cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
Storage and Freezing
Once prepared allow these cookies to cool completely on a wire rack. Then, transfer to an airtight container to store them at room temperature for up to 5 days. You can also store them in the refrigerator.
Place these cranberry oatmeal cookies in the freezer to freeze for up to 3 months. Defrost each cookie as needed in the fridge or on the counter at room temp.
You can also store the dough balls in the freezer and bake from frozen at 325F for 17-18 minutes.
Try these other cookie recipes!
If you’re looking for another fabulous dessert with dried cranberries, try these cranberry orange muffins.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
White Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 stick unsalted butter softened
- 1 cup light brown sugar packed
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup dried cranberries
- ½ cup white chocolate chips
Instructions
- Add softened butter to a large mixing bowl with the brown sugar. Mix with an electric hand mixer or paddle attachment of a stand mixer until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix again.
- In a separate bowl combine all purpose flour, oats and baking soda. Mix together and pour dry ingredients into the bowl with the wet ingredients. Mix again with the mixer until evenly combined.
- Fold dried cranberries and white chocolate chips into the batter with a flat spatula.
- Cover dough and place in the fridge to chill for at least 1 hour.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a 2 tbsp cookie scoop to scoop dough balls onto lined baking sheets top with more cranberries and chocolate chips if desired. Leave space between each dough ball.
- Bake at 350F for 13 -15 minutes. Cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
- ** Bake from Frozen: roll into dough balls and freeze in balls. Bake directly from frozen at 325F for 17-18 minutes.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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