White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies are incredibly delicious! Chewy centers and crispy golden brown edges make this cranberry oatmeal cookie a winner! A wonderful Christmas Cookie for the holidays.

Don't forget to try my Cranberry Oat Bars!!

There is something irresistible about baking with white chocolate and cranberry. When you combine the flavors with old-fashioned oats to make crispy yet chewy Oatmeal White Cranberry Oatmeal Cookies, I consider it one of the best cookie recipes! 

These oatmeal cookies are pretty irresistible and easy to make. They require simple ingredients you likely have in your pantry. I *have* to make them multiple times over the Christmas holidays to get my fill!

This recipe is wonderful to make and bring to your cookie exchange. It will shine as bright as the holiday season—trust me, everyone will ask for the recipe over and over again!

If you like to give homemade gifts, try out the White Chocolate Cranberry Oatmeal Cookies recipe in a Jar! Another seasonal favorite is Cranberry Bliss Saltine Toffee - so good!

Jump to:

• Ingredients and Variations
• Step-by-Step Instructions
• Pro Tip
• Pro Tip
• How to Freeze Cookies
• Tips For the Best Cookies
• FAQs
• Printable Recipe

Ingredients and Variations

Butter - 2 sticks of high-quality, salted butter that is softened to room temperature.
Brown sugar - light or dark brown sugar is okay.
Granulated sugar - white
Pure vanilla extract 
Large eggs
Old Fashioned Rolled Oats - we like the texture of cookies baked with old-fashioned rolled oats.
All-purpose flour
Baking soda - fresh baking soda is best.
Ground cinnamon - gives the recipe a nice spice.
Ground nutmeg - adds to the depth and overall taste of the cookies.
Sea salt
White chocolate morsels - otherwise known as chocolate chips
Dried cranberries - or craisins.

Variations

• Omit the cinnamon and add about one and a half teaspoons of orange zest.
• Add a cup of chopped pecans, pistachios, macadamia nuts, or walnuts.

Step-by-Step Instructions

Grab your baking sheet, and let's start the cookie dough to make a batch of these yummy traditional holiday cookies. 

First, place oven racks in the middle of the oven and preheat your oven to 375 degrees Fahrenheit (190 degrees C). 

Soften your butter.

1. Combine Dry Ingredients: Now, combine flour, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside.

2. Mix Wet Ingredients: Next, beat softened or room-temperature butter, granulated sugar, brown sugar, and vanilla extract in a large bowl with your stand mixer or a hand mixer for 1-2 minutes. It should be light and fluffy.

Now, add eggs one at a time and mix until thoroughly incorporated.

3. Combine Wet and Dry Ingredients: In batches, gradually add and beat in the flour mixture. Then, stir in oats, white chocolate morsels, and dried cranberries just until incorporated.

FYI - We like the Nestle morsels. 

4. Place on Baking Sheet: Drop by rounded tablespoon (or with a cookie scoop for perfectly sized cookies) onto parchment-lined cookie sheets.

I love to line my pans with a Silpat Mat because it makes the best cookies. They are soft and chewy yet crisp around the edges. 

5. Bake: Bake for 9-12 minutes or until golden brown. Cool on a baking rack for at least 5 minutes; move to wire racks to cool completely.

Note: The cookies will continue to set somewhat on the hot pans when they come out of the oven, so a little under-baked is okay.

Erin

How to Freeze Cookies

Another thing we like about these cookies is that they freeze well. We often make a batch and freeze part for later. This way, we can eat them all season long!

They are great when you need a little something sweet or when friends drop by unexpectedly.

To Freeze:

Bake as recommended and let cool completely. Place in a large freezer bag or freezer-safe container and label it with the contents and date. Oatmeal Cookies will last up to 3 months in the freezer.

These Cranberry White Chocolate Cookies are amazing right out of the freezer (we've tried them many times), but here are a few ways to thaw them:

• Place them on a plate and leave them at room temperature for about 30 minutes.
• Heat them on a microwave-safe plate for 20-30 seconds. 
• If you want to go to the extra trouble for fresh-baked flavor, place cookies on a baking sheet and bake them in a 225-degree F. oven for 5-7 minutes. No need to thaw. 

Tips For the Best Cookies

• DON'T PACK YOUR FLOUR. While measuring your flour, be sure to scoop it out gently and level it off evenly.
• USE SOFTENED BUTTER. Like most cookies, use softened butter, not cold or melted butter. You can do this quickly by placing your unwrapped butter in a microwave-safe dish and microwaving on 50% power for 30-40 seconds. Watch the first time carefully so it doesn't melt; it just softens.
• AVOID OVER-MIXING BATTER. Once your ingredients are incorporated in the batter, stop mixing. This hint will help your cookies stay soft and chewy. Over-mixing develops the gluten in the flour, which can produce tough cookies.
• USE THE MIDDLE OVEN RACK. For best results, we like to bake our cookies on the middle rack of the oven.
• USE OLD-FASHIONED OATS. Old-fashioned rolled oats have the best texture. However, quick-cooking oats are okay if that's what you have on hand.
• LET COOKIES COOL. Let the cookies cool on the baking pan for at least 5 minutes before moving them to a cooling rack. They come out of the oven very soft.
• COOL BAKING SHEET. Let the baking sheet cool completely before adding the next batch of cookies.

FAQs

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Printable Recipe