These cranberry white chocolate oatmeal cookies are one of my go-to bakes when I want something cozy, sweet, and a little bit fancy without a lot of fuss.
They’ve got chewy oats, melty chunks of white chocolate, and sweet-tart dried cranberries all wrapped up in a buttery soft cookie.
The texture is everything—chewy, soft in the center, just barely crisp on the edges.
Why I Love This Recipe
This cookie recipe has a little story behind it. I made them for a cookie swap once and didn’t expect them to get much attention… but they disappeared fast. Everyone kept asking for the recipe. It’s become a holiday and weekend staple in my kitchen.
- They stay soft for days
- Sweet and tart flavor combo is irresistible
- No chill time needed
- One bowl, easy clean up
- Great for gifting or keeping all to yourself
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips or chunks
Pro Tips
- Don’t skip the cinnamon—it adds warmth and depth
- Make sure your butter is softened, not melted
- Mix the dough just until combined—don’t overwork it
- White chocolate chunks melt better than chips
- Let cookies rest 5 mins before moving to a cooling rack
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap white chocolate for dark or semi-sweet chips
- Use golden raisins instead of cranberries
- Add 1/2 cup chopped walnuts or pecans for crunch
- Make gluten-free by using 1:1 gluten-free flour
- Add orange zest for a holiday twist
Make Ahead Tips
You can make the dough ahead and store it tightly wrapped in the fridge for up to 2 days. You can also freeze scooped cookie dough balls—just bake straight from frozen, adding 1–2 minutes to the bake time.
How to Make Cranberry White Chocolate Oatmeal Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl, add 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar. Beat together with a hand mixer on medium speed until light and fluffy, about 2–3 minutes.
Step 2: Add Eggs and Vanilla
Crack in 2 large eggs and pour in 2 tsp pure vanilla extract. Mix on low until smooth and combined.
Step 3: Add Dry Ingredients
Sprinkle in 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt. Mix on low until just combined. Don’t overmix.
Step 4: Fold in Oats, Cranberries & White Chocolate
Using a rubber spatula, fold in 3 cups old-fashioned rolled oats, 1 cup dried cranberries, and 1 cup white chocolate chips. Mix until evenly distributed.
Step 5: Scoop Dough and Arrange
Line a baking sheet with parchment paper. Scoop dough using a cookie scoop or tablespoon (about 2 tablespoons per cookie) and space 2 inches apart on the sheet.
Step 6: Bake
Preheat oven to 350°F (175°C). Bake for 10–12 minutes, until edges are golden and centers are still soft.
Step 7: Cool
Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack.
Servings and Time
Makes: About 24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes per batch
Total Time: 30–35 minutes
Macros (Per Cookie – approx.)
- Calories: 180
- Protein: 2g
- Carbs: 25g
- Fat: 8g
- Fiber: 1g
- Sugar: 14g
Why This Recipe Works (Quick Science)
The brown sugar adds moisture and chewiness. The oats act like little sponges, soaking up butter and flavor while keeping a hearty texture. The cranberries add tart contrast to the sweet white chocolate, while the small amount of cinnamon adds depth without overpowering.
Common Mistakes
- Using quick oats instead of old-fashioned oats—texture won’t be the same
- Overbaking—they should look a little underdone in the center when you pull them
- Not spacing cookies enough—they spread slightly
- Skipping the 5-minute rest—this helps them finish baking on the sheet
What to Serve With
- A cold glass of milk
- Hot coffee or chai
- As part of a cookie tray with chocolate chip and snickerdoodles
- Vanilla ice cream for a fun dessert sandwich
FAQ
Can I use fresh cranberries?
Fresh ones are too wet—use dried for the best texture.
Do I need to chill the dough?
Nope! This recipe is ready to bake right away.
Can I freeze them?
Yes! Freeze dough balls or baked cookies. Just bake longer from frozen.
How do I make them softer?
Don’t overbake and store in an airtight container with a slice of bread to keep soft.
Can I double the recipe?
Absolutely—it scales up beautifully.
