Oatmeal Cranberry White Chocolate Chip Cookies are a delicious twist on a classic! Chewy oatmeal cookies are loaded with white chocolate and dried cranberries for a treat that’s perfect for any occasion.
My kids go nuts for these cookies!
White chocolate, cranberries and oats all in one cookie? I am ALL in.
SAVE THIS OATMEAL COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
There’s a cookie recipe out there for every occasion and season. You’ve got your Peppermint Blossom Cookies for holiday celebrating and your Red Velvet Cookies for Valentine’s Day. Lemon Coconut Cookies taste like summertime and these Pumpkin Spice Cream Cheese Cookies are begging to be made every fall.
Oatmeal Cookies? They’re a cookie for all seasons, all occasions and all people.
No matter how many fancy, delicious cookies I make, I keep a regular place in my baking rotation for a batch of good old-fashioned oatmeal cookies!
Why these Oatmeal White Chocolate Chip Cookies are best
- This easy cookie recipe adds white chocolate and cranberries to a simple oatmeal cookie dough.
- The result is an even more flavorful cookie with an extra burst of sweetness and tang.
- You’ll love the soft baked center and toasty oat flavor.
- Freezer friendly!
Oatmeal Cranberry White Chocolate Chip Cookies are perfect for the holidays, but easy enough for any day of the week. This is a great recipe to bookmark next time you need a batch of fresh-baked cookies “just because.”
What do I need?
To make this easy oatmeal cookie recipe, you’ll need . . . .
- brown sugar
- baking soda
- dried cranberries (like Craisins)
Can I freeze these cookies?
Yes, Oatmeal Cranberry White Chocolate cookies hold up great to freezing! Make sure they’re cooled completely, then pop them in a freezer bag to store.
They stay good frozen for about 3 months.
What oats are best for cookies?
I use whole rolled oats (“old fashioned oats) in these Oatmeal Cranberry Cookies. I don’t recommend quick oats, as they absorb more water and tend to make cookies drier and more crumbly.
Definitely put steel cut oats in these cookies either–unless you want to break a tooth!
Jk. You won’t seriously break a tooth, you’ll just have a VERY textured cookie.
Can I add nuts to Oatmeal Cranberry Cookies?
Absolutely! Oatmeal Cranberry White Chocolate Chip Cookies taste delicious with a few chopped walnuts or pecans folded into the dough before baking.
Oatmeal Cookie Recipes
Tired of making the same ol’ same ol’ cookies? I’ve got tons of ideas and easy recipes for you!
In the event you’re after an oatmeal cookie recipe without chocolate, give my Apple Peanut Butter Oatmeal Cookies a try. Or indulge in twice the peanut butter by making these Double Peanut Butter Oatmeal Chocolate Chip Cookies.
Easy Cookie Recipes
Save these other reader favorite recipes to try next.
- Cranberry Ginger Pistachio Sugar Cookies
- Almond Butter Cranberry Cookies
- Pecan Oatmeal White Chocolate Chip Cookies
- White Chocolate Choco Chip Cookies
- Pumpkin Spice White Chocolate Cookies
- 3 Ingredient Peanut Butter Cookies
- Oreo Chocolate Chip Cookies
Oatmeal Cranberry White Chocolate Cookies are chewy, sweet and packed with flavor! This easy recipe makes perfect oatmeal cookies in no time.
Oatmeal Cranberry White Chocolate Chip Cookies
- ⅔ cup butter
- ⅔ cup brown sugar
- 2 eggs
- 1 ½ cups oats
- 1 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 6 oz sweetened dried cranberries
- ⅔ cup white chocolate chips
- Line a baking sheet with parchment paper. Preheat the oven to 375ºF.
- In a large mixing bowl, beat together the butter and brown sugar until fluffy. Add eggs and oats. Stir to combine.
- In a separate bowl, combine flour, baking soda and salt. Mix into the wet ingredients until well combined. Fold in the cranberries and white chocolate chips.
- Use a 2 tablespoon scoop to drop cookies onto the baking sheet. Bake for 10 -12 minutes until the edges just begin to brown. Let the cookies cool on the baking sheet for 2 minutes. Then transfer to a wire rack to cool completely.
This post has been updated with new pictures and in format on 12/29/21. It was originally published on 3/3/11.