White Chocolate Cranberry Oatmeal Cookies
White Chocolate Cranberry Oatmeal Cookies are a festive and delicious holiday cookie! This thick and chewy oatmeal cookie is packed with white chocolate chips, dried cranberries, and old fashioned rolled oats.
If you’re looking for the best holiday cookie recipes, you’ve come to the right place! I have soft gingersnap cookies, cut out sugar cookies, these double chocolate chip cookies, and to top it off I just posted a delicious gingerbread man cookie recipe!
I can’t think of a better cookie to add to your cookie spread than these oatmeal cranberry white chocolate chip cookies.
Not only do they look festive and holiday appropriate, they TASTE like Christmas cookies.
But in all honesty, if you LOVE chewy oatmeal cookies then you’re going to love these. This cookie practically melts in your mouth. So thick. So soft. So chewy. 🙌🏼
This is a basic oatmeal cookie recipe that has been adapted from my famous oatmeal chocolate chip cookie recipe.
Let’s go over how to make them…
White Chocolate Cranberry Oatmeal Cookies
In a small bowl combine the dry ingredients. This includes:
- Baking soda
Whisk the above ingredients together so that they are evenly combined. Set this aside.
Add room temperature butter to the bowl of a stand mixer. Mix until the butter is nice and smooth. Add the granulated sugar and brown sugar to the butter. Cream these ingredients together for about 2 minutes.
Using the combination of granulated sugar and brown sugar helps the texture and structure of the cookie. I love brown sugar in cookies because it adds moisture and a hint of molasses flavor.
Add room temperature eggs and the vanilla to the creamed butter and sugar.
Using room temperature ingredients when making cookies helps everything mix and combine seamlessly.
If you’re running around like a crazy person (which I do almost alllll the time, because duh, life is busy) then I have a tip just for you!
Pro tip: Place cold eggs in a bowl full of slightly warm water for 5 minutes. This is the fastest way to bring cold eggs to room temperature. It works like a charm.
When making chewy oatmeal cookies the key to getting that perfectly chewy texture is to use old fashioned rolled oats. And use a lot of oats! Like 3 cups worth.
It makes the cookies sooooo good!
The dough has been made, now it’s time to let the dough chill in the fridge for an hour.
Baking tip #2: You can chill the cookie dough batter as is, OR you can scoop the dough and then chill it. Either way works.
For these large holiday oatmeal cookies I used a 3 tablespoon scoop.
Baking these cranberry cookies without chilling the dough beforehand will result in flat cookies. Don’t do it. Take the time to chill the dough. 🙂
Once chilled, bake the cookies and watch them get devoured!
If you like White Chocolate Cranberry Oatmeal Cookies, check out these cranberry recipes:
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Thick and chewy oatmeal cookies full of white chocolate chips and dried cranberries. These are holiday cookies at its' finest!
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups Old Fashioned rolled oats
- 3/4 cup dried cranberries
- 1 1/4 cup white chocolate chips
In a medium bowl whisk the flour, cinnamon, baking soda, and salt together. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until well creamed, about 2-3 minutes.
Add the eggs and vanilla to the creamed butter and sugar. Beat on medium-high speed until well combined. Scrape down the bowl with a spatula as needed so that everything is evenly incorporated.
Add the dry ingredients to the wet ingredients. Mix on low speed until the flour is just combined.
Add the oats, dried cranberries, and white chocolate chips. Mix until combined. *
Cover and chill the dough for 1 hour. **
Preheat the oven to 375°F. Line baking sheets with silicone baking mats or parchment paper.
Using a 3 tablespoon cookie scoop, scoop balls of dough onto the parchment paper. 6 cookies per tray. Remember, these are big cookies.
Bake cookies for 9-13 minutes or until lightly browned on the sides. Take note, the centers will still look fairly soft. (In my oven, my cookies are done at 10 minutes).
Remove cookies from the oven and allow them to cool on the baking sheet for 8-10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for 5 days, if they last that long 😊
*Don't over mix the dough at this point. If I'm still using my stand mixer, I'll add the cranberries, oats, and white chocolate chips and mix for maybe 5-10 seconds. Then I'll finish the mixing by using a spatula. OR feel free to fold in the oats and mix-ins by hand! That works great too!
**You can chill the dough in the bowl, or you can use a 3 tablespoon cookie scoop and scoop the cookies prior to chilling. If you do this, place the dough balls on a plate and cover with plastic wrap. Chill for 45 minutes and then bake as directed.
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