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.
There is something irresistible about baking with white chocolate and cranberry. When you put the flavors together with old-fashioned oats and make crispy yet chewy Oatmeal White Cranberry Oatmeal Cookies, you have 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.
This recipe is wonderful to bake and bring to your cookie exchange. It will shine as bright as the holiday season—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!
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
Old Fashioned Rolled Oats - we like the texture of cookies baked with old-fashioned rolled oats.
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.
White chocolate morsels - otherwise known as chocolate chips
Dried cranberries - or craisins.
- 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.
Grab your baking sheet, and let's get started on 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.
Step 1 – Combine Dry Ingredients
Now, combine flour, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside.
Step 2 – Mix Wet Ingredients
Next, beat softened or room temperature butter, granulated sugar, brown sugar, and vanilla extract in the large bowl or your stand mixer or use a hand mixer. About 1-2 minutes.
It should be light and fluffy.
Now, add eggs one at a time and mix until thoroughly incorporated.
Tip: take your butter out of the refrigerator an hour before being ready to use it. It will be the perfect temperature for baking.
Step 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.
Drop by rounded tablespoon (or with a cookie scoop for perfectly sized cookies) onto parchment-lined cookie sheets.
We love to line our pans with a Silpat Mat because it makes the best cookies. Soft and chewy, yet crisp around the edges.
Step 4 – 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
Tip: oven temperatures vary, so watch the baking time closely the first time you bake these Oatmeal Cranberry Cookies. That way, you'll have the perfect cookie!
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.
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. For the best texture, use old-fashioned rolled oats. However, quick-cooking oats are okay to use 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.
Yes, you can double this recipe for White Chocolate Cranberry Cookies with good results. Just make sure you use a large enough mixing bowl. It might be helpful to use multiple baking pans to speed up the baking process.
Dried cranberries are sometimes referred to as craisins due to the name's similarity to raisins. However, it is technically a registered trademark of a brand.
Craisins are essentially the same thing as dried cranberries, so follow the recipe as instructed if you purchase Craisins.
More Delicious Cookie Recipes
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White Chocolate Cranberry Oatmeal Cookies Recipe
- mixing bowl
- cookie scoop
- cookie pan
- 1 cup butter (softened (2 sticks))
- 1 cup brown sugar
- ½ cup granulated white sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups Old Fashioned Rolled Oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon 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 ½ inches apart onto greased or parchment-lined baking sheets. (We 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 them cool for 5 minutes in the pan before transferring to a wire cooling rack.