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White chocolate cranberry oatmeal cookies scattered on a white background with sugared cranberries surrounding the cookies.
5 from 1 vote

White Chocolate Cranberry Oatmeal Cookies

Thick and chewy oatmeal cookies full of white chocolate chips and dried cranberries. These are holiday cookies at its' finest!
prep time 15 mins
cook time 10 mins
Chill time 1 hr
total time 25 mins
servings: 22 cookies
calories: 278kcal
author: Salt & Baker


  • 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. 

Suggested Equipment

Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 102mg | Fiber: 1g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1.1mg
Course: Dessert
Cuisine: American
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