Oatmeal Cranberry Cookies are your favorite bakery classic with an extra fun twist! This mouthwatering recipe uses a mixture of fruitful oats, tangy dried cranberries, and melt-in-your-mouth white chocolate chips. The perfect oatmeal cookie in under 30 minutes!
If you’re a fan of these signature baked goods, grab your mixing bowls, pre-heat your oven, and get started on a batch of these White Chocolate Cranberry Oatmeal Cookies!
Reasons You’ll Love This
Oats Galore – If you have a giant tin of oatmeal in your pantry and you’re not sure when it’s going to get eaten, use them up and make a few batches of these bad boys.
Oatmeal Cookies Superiority – Okay, I’ll say it. Oatmeal cookies sometimes sound better than chocolate chip! I know, *gasp*! But seriously the cravings you’ll have after trying these are no joke.
Dried Cranberries – Raisins get all of the spotlight when it comes to oatmeal cookies, it’s time to let the Craisins shine!
Easy to Make – 30 minutes, and your typical baking ingredients is all you need to whip up a batch of these.
People Pleaser – These are easy enough to make a fresh batch for neighbors, guests, bake sales, etc. People love these!
Nothing beats the aroma of freshly baked cranberry oatmeal cookies filling the air. No matter how you choose to enjoy them; either with a glass of milk, share them with loved ones, or package them up as gifts for friends, you cannot deny how utterly delicious these cookies are!
Ingredients
Let’s discuss how to make Oatmeal Cranberry Cookies, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Oats – Quick cook oats are the best for this recipe, simply because of the texture. You can use old fashioned oats instead. I don’t recommend using steel cut oats.
- Dried Cranberries – A brand like Craisins is perfect! Of course, you can always use raisins if you don’t have dried cranberries on hand.
- Brown Sugar – Light or dark brown sugar will work fine. Dark tends to offer slightly better results, but in the end it doesn’t matter.
- Flour – All purpose flour is perfect! Make sure when measuring your flour, you spoon it into your measuring cup and level it off before adding it to the recipe.
- Butter – Unsalted, softened butter is the best option for this recipe. If you only have salted butter, that is fine, just omit the salt from the recipe.
- White Chocolate Chips – This is such a delicious addition to these cookies. You can also use regular chocolate chips, butterscotch, or really any flavor that you fancy.
- Cinnamon – Cinnamon really enhances the flavor of these cookies. If you really like the cinnamon flavor, I recommend adding an extra 1/2 teaspoon to the recipe.
Step By Step Instructions
- Start by preheating the oven to 325°F. To a large mixing bowl, add the softened butter, brown sugar, white sugar, and beat that together using an electric hand or stand mixer until smooth.
- Next, add in the eggs, and vanilla and beat that together for a few more minutes until evenly combined.
- In a separate, large mixing bowl, add the oats, cinnamon, salt, baking soda and flour. Mix everything together until evenly combined.
- Add the dry oat mixture to the wet mixture and fold it all together until combined.
- Pour in the white chocolate chips and dried cranberries and fold everything together.
- Line a baking sheet with parchment paper and put a large scoop of cookie dough onto the sheet. Place each scoop about 2 inches apart. Bake the cookies for 10 minutes. Take them out of the oven and let them cool on the sheet for 5 minutes. Remove the cookies from the sheet to a cooling rack and let them cool completely. Serve with a glass of milk and enjoy!
Tips and Advice
Storage – Store the leftover cookies at room temperature in an airtight container for about 4-5 days.
Cooling the cookies
Whether this cookie dough is chilled or not, these cookies will still taste fantastic. However, if you can chill your dough for at least an hour you should! This is just a typical baking practice. It helps your cookies from not spreading, and allows all the ingredients to really mold together.
Equipment
For this White Chocolate Cranberry Cookie recipe you may want a few or all of the following materials:
- Mixing Bowls
- Hand or Stand Mixer
- Baking Sheet
- Parchment Paper or Silicone Mats
- Spatula
- Cookie Scoop
FAQs
This could be for two reasons. You either accidentally over measured your flour, or you baked them for too long. Oatmeal cookies only need 10 minutes in the oven at most.
For this recipe, there is no need to soak the dried cranberries.
Recipes You’ll Love
Here are some more fun, chewy and oh-so-delicious cookies recipes you’ll have to try if you loved this recipe!
- Oatmeal Scotchies
- Apple Cinnamon Oatmeal Breakfast Cookies
- Oatmeal Pumpkin Chocolate Chip Cookies
- Oatmeal Cake
- Oatmeal Cookie Muffins
- Pecan Sandies
More Recipes You’ll Love!
Oatmeal Cranberry Cookies
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar dark or light, though this is a great one for dark
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 teaspoon cinnamon If you like a stronger cinnamon flavor, use a full teaspoon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick cook oats
- 1 cup white chocolate chips
- 1 cup dried cranberries such as Craisins
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, cream together butter and sugars until light and fluffy, at least 2-3 minutes, using a stand mixer or electric mixer.
- Beat in eggs and vanilla. Mix until well combined.
- In a separate bowl, combine flour, baking soda, salt, cinnamon and oats. Stir until well mixed.
- Combine the dry mixture, with the wet mixture, and stir until just combined. Fold in white chocolate chips and dried cranberries.
- Line baking sheets with parchment paper or a silicone baking mat. Using a large cookie scoop, drop scoopfuls of dough onto baking sheet, at least 2″ apart.
- Bake for approximately 10 minutes, remove from oven and allow cookies to cool on sheets for at least five minutes or longer. Transfer to a wire rack to allow to cool completely. Store in an airtight container. Enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
McLaren Artura says
I appreciate the effort you put into creating this content. Keep it up!
Mimi davis says
Can you use old fashioned oats?
Christi Johnstone says
Sure
Val says
Well, I just bit into one of these lovelies, and are they ever good! Thanks for this marvelous recipe!
Sheila says
I just finished baking a batch this evening and they are so…………………….Good. Thanks
David L Bollman says
This is now the families go to cookies. Family likes cranberries so doubled to 220g and for flour 1.75C or 210g. Problem i had was folding in that many chips and cranberries lumped together so right or wrong mixed them into the oats mixtures first then used the Stir mode on mixer for about 6 secs. Divided the dough into 2 logs about diam of a rolling pin into parchment for 24 hrs. Then sliced off 1″ thick pieces and this sized seemed to need 15 min. cook time. By cooking only what will be eaten that day we would have fresh cookies everyday. Thanks for a great recipe.
Marilyn Williams says
These cookies are delicious! I’ll definitely be making them again!