Oatmeal Cranberry White Chocolate Cookies are the perfect cookie for the holidays! You’ll love this cookie for gift giving and cookie exchanges, too!
White Chocolate Chip and Cranberry Oatmeal Cookies
Can we just all stop and thank our lucky stars for delicious cookie recipes like this Oatmeal Cranberry Cookies with White Chocolate Chips? These chewy cookies are perfectly flavorful and are loaded down with natural sweetness from the dried cranberries as well.
I’m pretty picky when it comes to adding oatmeal to my cookies and these are some of the best that you’ll ever try. The brown sugar, butter, and added spices of cinnamon and nutmeg make for such a flavorful cookie experience, too.
If you’re a fan of cookies like I am, don’t miss out on these Red Velvet Cake Mix Cookies or these Gooey Butter Cookies as well. Both totally unique flavors that will literally melt in your mouth with every bite.
All you need to do to get prepped is gather up the list of ingredients listed below.
- 1 cup butter
- 1 cup of brown sugar
- 1/2 cup granulated white sugar
- 2 teaspoons of pure vanilla extract
- 2 large eggs
- 2 cups of Old Fashioned Rolled Oats
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking sida
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of sea salt
- 10-ounce package of white chocolate morsels
- 1 1/2 cups of dried cranberries
How to make Oatmeal Cranberry Cookies
Step 1:Place oven racks in the upper third of the oven and preheat to 375 degrees.
Step 2: In a large bowl with a mixer, beat the butter, brown sugar, white sugar, and vanilla until fluffy.
Step 3: Add in the eggs one at a time and mix.
Step 4: Add oats, flour, baking soda, cinnamon, nutmeg, and salt. Mix on low until blended.
Step 5: Add white chocolate chips and dried cranberries and gently mix.
Step 6: Drop the batter by heaping teaspoons on a parchment-lined baking sheet and make certain to space them about 1 1/2 inches apart.
Step 7: Bake for 9-12 minutes or until golden brown.
Step 8: Let stand for 5 minutes before moving to a wire rack to cool.
Tips + Variations
If you’re wanting to change up the cookies a bit, there are a few things that you can do.
- Add in some nuts (like walnuts or slivered almonds) to give an extra crunch and texture.
- You can also add in chocolate chips along with the white chocolate chips to give it a tad bit more sweetness.
What is the best way to store baked cookies?
To keep them as fresh and as soft as possible, you’re going to want to store cookies in an airtight container. This will keep out the air and will keep them soft and chewy for several days.
What happens if my cookie dough is runny?
If you notice that your cookie dough is runny, you need to put it in the fridge for about 30 minutes to see if that will help to firm it up. This is a fast and easy way to get the dough to set up quickly to be able to bake them easily.
Can you freeze cookies once baked?
You sure can. Since this recipe makes a lot of cookies, you can easily freeze some for later to enjoy. In fact, freezing cookies is a simple way to make them last a long longer. Plus, when you’re hungry for a cookie, you can just unthaw one at a time and eat rather than having to unthaw the entire batch.
More Cookie Recipes
Oatmeal Cranberry Cookies
- 1 cup butter softened (2 sticks)
- 1 cup brown sugar
- ½ cup granulated white sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups Old Fashioned Rolled Oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 10- ounce package white chocolate morsels
- 1 ½ cups dried cranberries
- Place oven racks in the upper third of the oven and preheat to 375 degrees F.
- In a large bowl with an electric mixer, beat butter, brown sugar, white sugar, and vanilla until light and fluffy, about 1-2 minutes.
- Add eggs one at a time and mix until thoroughly incorporated.
- Add oats, flour, baking soda, cinnamon, nutmeg, and salt. Mix on low speed until blended.
- Add white chocolate chips and dried cranberries and gently mix until incorporated.
- Drop batter by heaping teaspoons 1 1/2 inches apart onto greased or parchment-lined baking sheets. (I like a Silpat baking mat)
- Bake for 9-12 minutes or until golden brown.
- Cookies will be soft but will firm up as they cool. Let cool for 5 minutes in the pan before transferring to a wire cooling rack.
Depending on the size of your cookies, you will yield 38-45 per batch.
These cookies are best eaten within a couple of days of baking. They freeze very well.