These White Chocolate Cranberry Oatmeal Cookies are unlike any other! They’re soft and packed with an irresistible flavor combination. Best of all, they are ready in less than 30 minutes! A mix of brown and granulated sugars creates the perfect chewy texture you’ll love with every bite!
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If you love soft and chewy oatmeal cookies, this white chocolate and cranberry variation is a must-bake! They’re incredibly easy to mix, with cozy hints of cinnamon that pair so well with the sweetness of the chocolate and tartness of the cranberries.
I’ve been baking these cookies since I was a teenager. Each holiday season, I’d make several batches to share with our neighbors–and the ones for my home did not last long. My family still manages to snatch them up before they even have time to cool! They’re just as perfect for packing into school lunches as they are for gifting.
Love white chocolate and cranberries? You can try my lemon white chocolate cookies or these cranberry orange shortbread cookies for even more cozy bakes to share.
What Makes These the BEST White Chocolate Cranberry Oatmeal Cookies?
- Zero downtime - No need to chill this dough. Just mix, scoop, and pop straight into the oven!
- Balanced flavor - The cranberries add a bit of tartness that complements the white chocolate's sweetness.
- Simple ingredients - All you need are standard baking ingredients. Nothing fancy here, just lots of flavor!
Ingredient Notes
- Butter - We’re using unsalted butter so that we can control how much salt we add to the recipe. Be sure to soften your butter at room temperature!
- Oats - You’ll want to use old-fashioned oats for this recipe. They give you a chewier texture compared to quick oats, which create a softer and cakey texture.
- White chocolate - Typically, I love using chopped chocolate in my cookie recipes. But for this recipe, I recommend sticking with traditional white chocolate chips. I’ve tried both variations, but love the texture of the chips for these specific cookies.
Please see the recipe card for the complete list of ingredients and measurements.
How to Make This Recipe
Cream the butter and sugar. Using your mixer, beat the ingredients until the butter is light and fluffy. This will take a couple of minutes (don’t rush this step!).
Add the eggs. Beat in one at a time, letting each egg fully incorporate before adding the next. I also like to scrape down the sides and bottom of the bowl to ensure even mixing.
Combine dry ingredients. Give the flour, oats, cinnamon, baking soda, and salt a good whisk and add to the butter mixture. Reduce your mixer to low speed (to keep the flour from landing on your counter and to prevent overmixing!). I like to stop mixing when I still see a few streaks of flour–with the addition of the mix-in, the rest of the flour will be incorporated into the cookie dough.
Mix in the cranberries and white chocolate. Usually, I do this by mixing by hand with a rubber spatula. An overmixed dough will bake into dense cookies!
Scoop and bake. A large 1.5-ounce scoop–about 2 heaping tablespoons–gives you nice-sized cookies (especially for gifting!). Space your cookies out about 3 inches apart on a parchment-lined sheet pan. Slightly flatten each cookie into a disk-like shape (this helps with the spreading). Bake one sheet pan at a time in the middle of your oven for 11-13 minutes.
Expert Tips for the Perfect Cookies
- Use an aluminum sheet pan. I only use light colored baking sheets and line them with parchment paper. I do not recommend dark coated metal sheet pans because they will cause your cookies to bake quickly and usually end up burning the bottoms of them!
- Perfect room temperature butter. Room temperature can be interpreted in many ways. When it comes to butter, the ideal temperature will hold an indent of your finger when pressed into it. It should not be greasy looking, nor should a knife easily cut through it!
- Avoid overbaking. Keep a close eye on your cookies when they’re baking. You’ll know they are ready when the edges are lightly golden and the centers still look light in color, even slightly underbaked!
Storage Instructions
Room temperature: Store these white chocolate cranberry oatmeal cookies in an airtight container at room temperature, and they will stay soft for up to 5 days.
Freezer: Let the cookies cool completely, then stack them in an airtight container or freezer-safe bag. Place parchment paper between layers to prevent sticking. You can freeze for up to 3 months. I always make a double batch and freeze the scooped cookie dough for a last-minute treat option!
FAQs
No, you don’t have to soak them. If your cranberries are very dry, then I would soak them to make them plumper and juicier.
I recommend sticking with dried cranberries. Fresh cranberries will add moisture to the cookies when they bake, changing the overall texture of your cookies.
This is most likely due to using butter that is too soft or measuring too much sugar (I always recommend using a digital kitchen scale for consistent results!). If your cookies happen to spread too much, don’t get rid of them. Serve them warm with a scoop of vanilla ice cream!
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Soft & Chewy White Chocolate Cranberry Oatmeal Cookies
- Total Time: 35 minutes
- Yield: 22 cookies 1x
Description
These White Chocolate Cranberry Oatmeal Cookies are unlike any other! They’re soft and packed with an irresistible flavor combination. Best of all, they are ready in less than 35 minutes! A mix of brown and granulated sugars creates the perfect chewy texture you’ll love with every bite!
Ingredients
- 226 (1 cup) unsalted butter, at room temperature
- 150 g (¾ cup) light brown sugar
- 150 g (¾ cup) granulated sugar
- 2 large eggs, at room temperature
- 227 g (1 ¾) cups all-purpose flour
- 210 g (2 cups) old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 120 g (¾ cup) dried cranberries
- 170 g (¾ cup) white chocolate chips
Instructions
- Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
- Scrape down the bowl. Add in the eggs, one at a time, and vanilla, and beat until combined.
- In a separate medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt. With the mixer on low speed, add the flour to the butter mixture and mix until just combined.
- Add the dried cranberries and white chocolate chips, and use a rubber spatula to fold them into the dough until evenly distributed.
- Using a 1.5-ounce cookie scoop, or 2 heaping tablespoons, scoop the dough and arrange on the prepared sheet pans, leaving 3 inches of space between each cookie. Slightly flatten each cookie into a disk-like shape.
- Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days.
Freezer: Stack completely cooled cookies in an airtight container or freezer-safe bag. Place parchment paper between layers to prevent sticking. You can freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
Marcia Pogoncheff says
Can’t pass up a good dessert. Trying them all, keep up the good work. Still enjoy chocolate raspberry crumb bars which is a recipe I got from you if I remember correctly. Yum.
Maria Pagiotas says
Thank you so much! So happy you are trying the recipes!! I do remember that recipe. Delicious!!