Soft and chewy Cranberry White Chocolate Oatmeal Cookies are the ideal holiday cookie! Packed with flavor, you’ll love making these cookies over and over again. Plus you can freeze the dough to bake later!
‘Tis the season for all of the cookies!
There’s nothing that I love better than making holiday cookies. Every year, I try to make a bunch of different cookies to pack up and share with friends and family. To me, nothing is better than gifting cookies like these cranberry white chocolate oatmeal cookies!
These oatmeal chocolate chip cookies look and taste like Christmas! With a hint of cinnamon and merry dried cranberries, you get the warm flavors of the holiday in this soft and chewy cookie. Each bite practically melts in your mouth.
The white chocolate chips and cranberries are the perfect combination of flavors and texture. It’s a classic holiday combination!
My biggest tip? Do not skip the ground cinnamon because it gives these cookies an extra little something to really make the flavor pop. It’s what brings out that holiday feel in my book.
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give! It’s an event I’ve been participating in from time to time, and I’m excited to be joining again this year!
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. And we need your help!
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
butter. Use unsalted butter for this recipe. If you prefer, you can use salted butter, but you will need to omit the salt called for in the recipe.
sugar. You will need a combination of dark brown sugar (you can also use light brown sugar) and granulated sugar.
eggs. Make sure that the eggs are at room temperature before using them in the dough.
vanilla. I always recommend using a high-quality vanilla extract for your recipes. We make our own homemade vanilla extract, but you can also use this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
flour. Spoon and level your all-purpose flour when you are measuring it. Too much flour will cause the cookies to be dry.
cornstarch. This will help the cookies be softer and chewier.
baking soda. This is what will give the cookies some lift.
salt. Use kosher fine salt.
cinnamon. You can use your favorite ground cinnamon for this recipe.
oats. Be sure to use old fashioned rolled oats. Do not use instant oats or oatmeal for this recipe.
chocolate chips. White chocolate chips are preferred for this recipe! You can also use milk chocolate or dark chocolate, if preferred.
cranberries. Use dried cranberries in this recipe.
this recipe’s must haves
You’ll need a half sheet baking pan (or a couple!) with silicone mats to bake the cookies. You can also line the baking sheets with parchment paper.
Add butter to the bowl of a stand mixer with the paddle attachment (you can also use a large bowl with an electric hand mixer). Beat on medium-high speed until creamy. This will take a couple of minutes.
Add brown sugar and granulated sugar. Beat until thoroughly combined. Add eggs and vanilla extract. Beat until combined. Be sure to scrape down the sides of the bowl as needed.
In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon. Turn the mixer on low speed and slowly add dry ingredients to the wet ingredients, beating until incorporated.
Add oats, white chocolate chips, and dried cranberries. Stir until combined.
Cover the bowl with plastic wrap. Chill for at least 30 minutes in the refrigerator.
Scoop out 2 tablespoon of dough into balls and place on a lined baking sheet about 2 inches apart.
Bake at 350˚F for 12 to 13 minutes. The edges should be slightly golden brown and the centers will look a little under baked still.
Allow cookies to cool completely on the cookie sheet before enjoying.
tips and tricks
add nuts. Change up the recipe by adding in some finely chopped nuts! Pecans or walnuts would work best in this recipe. You could swap them out for the chocolate chips or dried cranberries. Alternatively, you can simply add a 1/2 cup to the dough!
use rolled oats. Make sure that you use old fashioned rolled oats and not instant oats. Instant oats will not work for this recipe.
try them as bars. You can turn these cookies into cookie bars! Use a 9×13-inch baking dish (be sure to spray it with cooking spray first!). You will need to increase the baking time slightly. Bake until the edges are set and golden brown.
This recipe makes about 2 dozen cookies! If that’s too many cookies, freeze some of the dough to bake up later when you have a cookie craving.
can I use fresh cranberries?
I have not tried using fresh cranberries in this recipe, but you should be able to use them without an issue. Swap them out for dried cranberries. You can use them whole, but I think they will probably be better if chopped. Note that fresh cranberries have more moisture in them, so this will alter the texture and you might need to increase the baking time.
can I use raisins instead of cranberries?
Yes, you can use raisins instead of cranberries! Simply substitute the same amount of raisins for dried cranberries.
can I use a different kind of chocolate chip?
You can use your favorite chocolate chips in this cookie recipe. Milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips and white chocolate chips all work in this recipe.
do I have to chill the dough?
Yes, chilling the dough is an important step for these cookies. It will help them be soft and puffy, instead of flat, hard, and dry when baked.
If your oatmeal cookies are dry or hard, then they were over baked! Be sure to follow the baking directions. The cookies are done when the edges are set. They will still look a little soft in the center.
can the dough be frozen?
Yes! This dough is excellent for freezing. I recommend freezing the dough in cookie dough balls on a baking sheet for a few hours until solid. Then place in a large resealable bag or airtight container and freeze for up to three months.
You can bake these cookies from frozen by adding a few additional minutes to the cooking time. Alternatively, thaw the dough in the refrigerator, then bake as instructed.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
Serving cookies with a glass of milk is always a good idea! You can also pair it with other cookies for a cookie box or a cookie platter.
If you like to pair cocktails with cookies (because really, who doesn’t?), I recommend a chilled espresso martini in the warmer months or a boozy mug of baileys hot chocolate when it’s chilly outside.
how to store
Store. Cool cookies completely before storing in an airtight container at room temperature. The cookies can be stored for up to 5 days.
Reheat. While these cookies are delicious at room temperature, you can also warm them up to make them like they are fresh out of the oven again! Reheat cookies in the oven at 350˚F until warmed through. You can also reheat them in the microwave for about 10 to 15 seconds to enjoy them as if they are fresh out of the oven.
Freeze. It’s preferable to freeze the cookie dough before baking, if possible. Freeze cookie dough in balls on a baking sheet for a few hours, until solid. Add balls to a resealable freezer-safe bag and freeze for up to 3 months. Bake from frozen (add a few additional minutes to the bake time) or thaw in the refrigerator and bake as instructed.
You can also freeze baked cookies. Add them to an airtight container or resealable freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
Who doesn’t love peppermint hot chocolate? Try these hot chocolate cookies that are just like a warm mug of hot cocoa.
Vanilla bean cardamom sugar cookies are thick, soft, and chewy!
Easy no bake cookie dough bites are the best way to enjoy cookie dough, without the risk of eating raw eggs or raw flour.
Finally, if you make this cranberry white chocolate oatmeal cookie recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3 cups old fashioned rolled oats
- 1 1/4 cups white chocolate chips
- 3/4 cup dried cranberries
- Add sugars and beat until well combined. Add eggs and vanilla extract, beating until combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and ground cinnamon.
- Turn mixer on low, then gradually add flour mixture to the wet ingredients until combined. Add oats, white chocolate chips, and cranberries, stirring until just combined.
- Cover bowl with plastic wrap and place in the refrigerator. Chill for at least 30 minutes, up to overnight.
- When ready to bake, preheat oven to 350˚F. Line baking sheets with silicone mats or parchment peper.
- Scoop out dough by 2 Tablespoon scoops, forming them into balls (I find a cookie dough scoop works best here!). Place on the lined baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 14 minutes, until the edges are golden brown. The centers will look a little soft, but this is ok. They will finish cooking on the baking sheets.
- Cool completely on the baking sheets before serving. If you try to remove them when they are too hot, they will fall apart!