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White Chocolate Cranberry Oatmeal Cookies

The softest, chewiest White Chocolate Cranberry Oatmeal Cookies.  Rustic, homey & 100% scrumptious – these cookies are excellent for the vacations. 

Oatmeal cookies are such a traditional. And these white chocolate cranberry oatmeal cookies are the right Christmas selection.

Particularly if Santa Clause is something like my father – who requires oatmeal in his chocolate chip cookies.

What you’ll particularly love about these oatmeal cookies is the tender & chewy texture. Generally oatmeal cookies are dry, too crunchy, or simply form of blah. However these cookies break all of the stereotypes.

Plus, the intense pink cranberries give them that additional vacation cheer. (I make all of them 12 months spherical although….)

The recipe is definitely a slight adaptation of my Oatmeal Raisin Cookies. It requires brown sugar for a deeper caramel style, a lot of vanilla & cinnamon. I like to make use of quaint oatmeal for this recipe as an alternative of fast oats as a result of it provides extra texture and chewier cookies. (Apparent pluses).

Then for additional thick cookies, we chill the dough within the fridge earlier than baking. Then underbake the cookies simply barely.  Cookies really bake extra after they arrive out of the oven and funky on the cooking tray. So that they don’t must be 100% completed baking once you take them out of the oven.

These white chocolate cranberry oatmeal cookies are a mouthful to say – and I dare say you’ll be filling your mouth with them too. (Okay – that was undoubtedly a Dad joke, please excuse my horrible humor). However I promise you’ll be in love. They’re homey, rustic, stuffed with taste and the right cookie for a cold winter day.


  • half of cup unsalted butter ,softened to room temperature
  • half of cup packed brown sugar
  • 1/four cup granulated sugar
  • 1 tbsp honey
  • 1 giant egg
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • half of teaspoon baking soda
  • 1/four teaspoon salt
  • 1 half of cups oatmeal , quaint or giant flake oats (not on the spot)
  • half of cup white chocolate chips
  • half of cup dried cranberries


  1. In a big bowl beat collectively the butter and sugars on medium velocity till mild & fluffy.

  2. Add within the egg, honey & vanilla and proceed beating till mixed.

  3. In a separate medium bowl, whisk collectively the flour, cinnamon, baking soda and salt.

  4. Add the flour combination to the butter, mixing on low with the electrical mixer till mixed.
  5. Flip the mixer all the way down to low velocity and beat within the oatmeal, adopted by the chocolate chips and dried cranberries.

  6. Type the dough into balls of about 1 to 1.5 tablespoons and place on a plate. Cowl with plastic wrap and chill within the fridge for not less than 1 hour or as much as 48.

  7. When able to bake, preheat the oven to 350F levels.

  8. Place cookies 2 inches aside on a cookie sheet lined with parchment paper or a silicone baking mat.

  9. Bake for 9-11 minutes, or till the tops are simply set. Permit to chill on the cookie sheet for 10 minutes, then switch to a wire rack to proceed cooling.


  1. 5 stars
    White Chocolate Cranberry Oatmeal Cookies.Easy soft and chewy oatmeal cookies packed with white chocolate chips and dried cranberries. This White Chocolate Cranberry Oatmeal Cookie is the perfect treat for the holidays!I certainly couldn’t let the holiday go without sharing another oatmeal cookie recipe I love!

    I originally released this white chocolate cranberry oatmeal cookie recipe in 2015, but I wanted to update the pictures of these cookies and add a video to show how easy they make them.

    Making these cookies is not only easy, but also packed with many goodies. You can even mix chopped walnuts for a little more in these cookies. Trust me when I say this is a cookie recipe that you want to keep for the holidays!The base of these cookies is very similar to my oatmeal raisin cookies with a few minor changes. You will start by combining several dry ingredients: all-purpose flour, baking powder, cinnamon and some salt.

    For wet ingredients, you mix some butter, brown sugar and granulated sugar. When butter and candies are well combined, you mix an egg and vanilla extract. After combining the wet and dry ingredients, you will slowly mix the old-fashioned oatmeal, dry cranberry and white chocolate pieces until they come together.

    When you have finished mixing the cookie dough, you want to cover it and keep it in the refrigerator for about 30 minutes. I prefer to cool my cookie dough because it prevents the cookies from spreading too much in the oven and creates a thicker cookie.

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