These White Chocolate Cranberry Oatmeal Cookies are the perfect blend of sweet and tart flavors, with a chewy, satisfying texture that everyone will love. The combination of white chocolate chips, dried cranberries, and hearty oats makes for a treat that’s as comforting as it is delicious. Whether you’re making them for a holiday celebration or just a cozy snack at home, these cookies are sure to be a hit.
Why You’ll Love This Recipe
I absolutely love these cookies for how perfectly they balance flavors and textures. The sweetness from the white chocolate chips complements the tanginess of dried cranberries, while the oats give the cookies a nice chewy bite. They’re soft and comforting, and the subtle hint of cinnamon adds a warming spice. The best part is how easy they are to make! With just a few ingredients and minimal prep time, you get a batch of irresistibly delicious cookies that’ll disappear in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup white chocolate chips
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats, dried cranberries, and white chocolate chips until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Baking Time: 10-12 minutes
Total Time: 30 minutes
Variations
Add nuts: I love to toss in a handful of chopped walnuts or pecans for a bit of crunch.
Use other dried fruits: If cranberries aren’t your thing, dried cherries or blueberries make great substitutes.
Dark chocolate chips: For a twist, you can swap out the white chocolate chips for dark chocolate chips for a richer flavor.
Spices: Add a pinch of nutmeg or cloves along with the cinnamon for a spicier kick.
Storage/Reheating
Storage: These cookies will stay fresh for up to a week if stored in an airtight container at room temperature.
Freezing: I love making a double batch and freezing some for later! Simply freeze the cookie dough in scoop-sized portions and bake from frozen, adding an extra minute or two to the baking time.
Reheating: To warm up the cookies, just pop them in the microwave for 10-15 seconds, or heat them in a low oven (300°F/150°C) for a few minutes until soft and warm.
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FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can, but I recommend reducing the amount of added salt in the recipe to balance the flavors.
Can I use quick oats instead of old-fashioned rolled oats?
I prefer using old-fashioned rolled oats for texture, but quick oats will work as well. The cookies will have a slightly different texture—softer and less chewy.
Can I substitute the white chocolate chips with something else?
Absolutely! You can substitute white chocolate chips with semi-sweet or dark chocolate chips, or even try butterscotch chips for a different flavor.
How can I make these cookies softer?
To get extra soft cookies, make sure not to overbake them. Take them out of the oven once the edges are golden, even if the centers look a little soft. They’ll firm up as they cool.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use certified gluten-free oats to keep them completely gluten-free.
Conclusion
These White Chocolate Cranberry Oatmeal Cookies are a treat that hits all the right notes. They’re sweet, chewy, and packed with wholesome ingredients like oats and dried cranberries. Whether you’re baking them for a special occasion or just because, these cookies are bound to become a favorite in your home. Enjoy them fresh out of the oven with a glass of milk or store them for later—either way, you won’t be able to stop at just one!
📖 Recipe:
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White Chocolate Cranberry Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These White Chocolate Cranberry Oatmeal Cookies are a delightful mix of chewy oats, tart cranberries, and creamy white chocolate chips. Perfect for the holidays or a cozy snack, these soft cookies offer a perfect balance of sweet and tart, with a touch of cinnamon for added warmth. Easy to make and irresistibly delicious, they’re sure to become a favorite in your household.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the oats, dried cranberries, and white chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add Nuts: For extra crunch, add chopped walnuts or pecans.
Other Dried Fruits: Try dried cherries or blueberries instead of cranberries.
Dark Chocolate: Swap white chocolate chips for dark chocolate for a richer flavor.
Spices: Add a pinch of nutmeg or cloves for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 200 kcal
