White Chocolate Cranberry Oatmeal Cookies are the perfect fusion of comfort and indulgence. With chewy old‑fashioned oats, sweet white chocolate chips, tart dried cranberries, and a gentle hint of cinnamon, they bring both texture and flavor in a satisfying bite. Whether you’re baking for the holidays or just craving something special, this recipe delivers. It’s approachable, fun, and the kind of cookie you’ll want to make again and again.
Why You’ll Love This Recipe
- Texture heaven: The oats give a hearty chew while the white chocolate melts in your mouth and the cranberries add bursts of tartness— a delightful contrast.
- Flavor balance: That mix of sweet (white chocolate) and tart (cranberries) plus a whisper of cinnamon makes every bite interesting.
- Versatile for occasions: Whether it’s a cozy mid‑week bake or part of a holiday platter, these cookies fit in. One blogger even notes they’d “make great Christmas cookies.”
- Ease of baking: While they feel a little decadent, the steps are straightforward (cream butter + sugar, mix dry ingredients, add oats + mix‑ins, chill dough, bake).
- Keeps well: According to one source, the cookies can stay soft and chewy for days when stored properly.
Ingredients
- 2 ½ cups (200 g) old‑fashioned rolled oats (measure before processing in food processor)
- 1 cup (216 g) butter, softened to room temperature
- 1 cup (200 g) light brown sugar, tightly packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1¾ cups (218 g) all‑purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1¼ cups (212 g) premium white chocolate chips
- 1¼ cups (200 g) dried cranberries or Craisins
Step‑by‑Step: How to Make White Chocolate Cranberry Oatmeal Cookies
- Place your oats in a food processor and pulse about 5‑10 seconds until the oats are broken up a bit (not powdery, but finer than whole oats). Set aside.
- In the bowl of a stand mixer (or with an electric hand‑beater), beat the softened butter for about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, pausing to scrape down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beating until each is fully incorporated. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add the flour mixture into the butter/sugar/egg mixture until completely combined, scraping the bowl as needed.
- Gradually stir in the processed oats until evenly distributed. Then fold in the white chocolate chips and dried cranberries until well mixed.
- Chill the dough in the refrigerator for about 30 minutes (this helps the cookies keep their shape and improves texture).
- Preheat your oven to 375 °F (190 °C) and line cookie sheets with parchment paper.
- Drop cookie dough by rounded 2‑Tablespoon‑sized balls onto the parchment‑lined sheets, spacing at least 2 inches apart.
- Bake for about 10‑12 minutes or until the edges are lightly golden brown (the centers may still look slightly under‑baked— they’ll finish cooking as they cool on the sheet).
- Allow the cookies to cool completely on the cookie sheet before serving and enjoying.
Helpful Tips
- Pulsing the oats: By breaking the oats slightly (rather than leaving them whole), you get a cookie texture that’s chewy but not overly “oaty” or granola‑bar like.
- Chill the dough: Chilling helps prevent spreading and yields a thicker cookie with better texture.
- Don’t over‑bake: Remove when edges are set and centers still slightly soft— carry‑over heat will finish the job.
- Use old‑fashioned (rolled) oats, not quick‑cooking ones: The larger oat pieces hold up better and provide better texture.
- Level flour properly: Too much flour can make cookies dense and dry. Spoon and level flour rather than scoop directly out of container.
- Let nice mix‑ins shine: Using premium white chocolate and good quality dried cranberries makes a difference in flavor.
Substitutions and Variations
- White chocolate alternatives: Swap white chocolate chips for chopped white chocolate bar for a slightly different melt profile.
- Dried fruit alternatives: If you don’t have dried cranberries, try dried cherries, blueberries or raisins.
- Add nuts: Add chopped macadamia nuts for crunch and richness.
- Flavor twist: Add orange zest to the dough to brighten the flavor profile.
- Gluten‑free version: Use a 1:1 gluten‑free all‑purpose flour blend instead of regular flour; texture may slightly vary but the flavor remains.
- Different baking temperature: Some bakers use 350 °F (177 °C) instead of 375 °F for slightly slower bake for a softer interior. Adjust baking time accordingly.
Storage Instructions
- Store baked cookies in an airtight container at room temperature for up to ~5 days—keeping them sealed helps keep them soft and chewy.
- You may layer parchment paper between cookies to prevent sticking.
- Freezing cookie dough: Portion the dough and freeze in parchment‑lined trays or bags for up to 2‑3 months. When you’re ready, bake directly from frozen (you may need to add 1 – 2 minutes to baking time).
- Freezing baked cookies: Once fully cooled, you can freeze baked cookies in a sealed container for up to ~3 months; thaw at room temperature before serving.
Nutritional Information
Per cookie:
- Calories: ~186 kcal
- Carbohydrates: ~24 g
- Protein: ~3 g
- Fat: ~9 g (Saturated Fat: ~6 g)
- Cholesterol: ~29 mg
- Sodium: ~162 mg
- Potassium: ~69 mg
- Fiber: ~1 g
- Sugar: ~13 g
- Vitamin A: ~207 IU
- Vitamin C: ~1 mg
- Calcium: ~29 mg
- Iron: ~1 mg
Serving Suggestions
- Serve warm: These cookies shine when just slightly warm so that the white chocolate is soft and the cranberries are plump.
- Platter for holidays: Their red (cranberry) and white (white chocolate) mix makes them visually appealing for festive food tables.
- Pairings: Serve with a cup of warm coffee, tea, or even a cold glass of milk to complement the sweet‑tart flavor.
- Gift‑worthy: Pack them in decorative tins or cellophane bags for holiday giving.
- Dessert plate: Add alongside a scoop of vanilla ice cream for a fun dessert twist.
Frequently Asked Questions About White Chocolate Cranberry Oatmeal Cookies
Can I use quick oats instead of old‑fashioned rolled oats?
It’s not recommended. Old‑fashioned oats hold up better in the cookie dough and give the desired texture (chewy yet substantial). Quick oats tend to make the texture too soft or even mushy.
Can I use fresh cranberries instead of dried?
You could try, but it’s tricky. Fresh cranberries contain much more moisture than dried ones, and that extra moisture can affect baking time, spreading, texture, and internal moisture levels. Dried cranberries are recommended for best results.
Are these cookies too sweet because of the white chocolate?
Not necessarily—taste is subjective. Many bakers feel the white chocolate paired with tart cranberries keeps the sweetness in check. But if you’re sensitive to sweetness, you could reduce the number of white chocolate chips or opt for a white‑chocolate bar chopped more coarsely, which melts differently.
Final Thoughts
Thank you for baking along! I hope you enjoy making these White Chocolate Cranberry Oatmeal Cookies as much as I do. There’s something genuinely comforting about that first warm bite, with the melted white chocolate, the chewy oats, and the burst of cranberry tartness. They’re easy enough for a regular treat and special enough for the holidays. May your kitchen be filled with the aroma of fresh cookies, and may each one bring a smile. Here’s to simple joys, delightful flavors, and the pleasure of sharing good food. Happy baking, and thanks for being part of our food‑loving community.
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White Chocolate Cranberry Oatmeal Cookies
- Total Time: 1 hour (including chilling)
- Yield: 30 cookies 1x
Description
White Chocolate Cranberry Oatmeal Cookies are thick, chewy, and filled with sweet-tart cranberries and creamy white chocolate. A perfect bake for the holidays or any cookie craving!
Ingredients
2 ½ cups (200 g) old‑fashioned rolled oats (measure before processing in food processor)
1 cup (216 g) butter, softened to room temperature
1 cup (200 g) light brown sugar, tightly packed
¼ cup (50 g) granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1¾ cups (218 g) all‑purpose flour
1 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
1¼ cups (212 g) premium white chocolate chips
1¼ cups (200 g) dried cranberries or Craisins
Instructions
- Place your oats in a food processor and pulse about 5‑10 seconds until the oats are broken up a bit (not powdery, but finer than whole oats). Set aside.
- In the bowl of a stand mixer (or with an electric hand‑beater), beat the softened butter for about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, pausing to scrape down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beating until each is fully incorporated. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add the flour mixture into the butter/sugar/egg mixture until completely combined, scraping the bowl as needed.
- Gradually stir in the processed oats until evenly distributed. Then fold in the white chocolate chips and dried cranberries until well mixed.
- Chill the dough in the refrigerator for about 30 minutes (this helps the cookies keep their shape and improves texture).
- Preheat your oven to 375 °F (190 °C) and line cookie sheets with parchment paper.
- Drop cookie dough by rounded 2‑Tablespoon‑sized balls onto the parchment‑lined sheets, spacing at least 2 inches apart.
- Bake for about 10‑12 minutes or until the edges are lightly golden brown (the centers may still look slightly under‑baked— they’ll finish cooking as they cool on the sheet).
- Allow the cookies to cool completely on the cookie sheet before serving and enjoying.
Notes
Chill the dough for thicker cookies
Use old-fashioned oats, not quick oats
Do not overbake—cookies will continue to set while cooling
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 186 kcal
- Sugar: 13 g
- Carbohydrates: 24 g
- Protein: 3 g