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Soft, chewy, hearty oatmeal cranberry white chocolate chip cookies are made with tart dried cranberries, sweet white chocolate chips, and are always 5-star rated. The best Cranberry Oatmeal White Chocolate Chip Cookie recipe!
I hope you are baking up a storm this holiday season! It has been so fun sharing so many of my favorite holiday cookies and treats. I still have 8 more Christmas and holiday recipes to share with you so they just keep on coming. I love being in the kitchen creating recipes so I love this time of year!
My recipe for Cranberry Oatmeal Cookies has been super popular in the past few years on Modern Honey so I wanted to share a version with white chocolate chips to add a bit more sweetness. They look so festive with the deep red cranberries and white chocolate chips. If you love cranberries and white chocolate chips together, I always have a Cranberry White Chocolate Chip Cookie Recipe.
These Oatmeal Cranberry White Chocolate Chip Cookies are everything you want in a cookie…soft, chewy, sweet, and a little tangy. The bonus is that they are super easy to make, no chilling required, and you can have warm cookies made in less than 30 minutes.
Whether you are baking for a holiday gathering, a bake sale, or just a cozy night in, this recipe is guaranteed to impress and become a favorite in your kitchen!
Why you will love these Oatmeal Cookies:
These cookies always receive 5-star reviews and people always ask me for the recipe. It is like the oatmeal raisin cookie got upgraded and this is the gourmet version.
It has the perfect texture. It is soft and chewy with a bit of bite from the oats.
The tart dried cranberries and sweet white chocolate chips are a match made in heaven! They pair perfectly together.
They are so easy to customize. Add some orange zest, nuts, coconut, or even make them gluten-free.
Oatmeal Cranberry White Chocolate Cookie Ingredients:
If you’re looking for a cookie that’s soft, chewy, and bursting with flavor, these Oatmeal Cranberry White Chocolate Chip Cookies are the perfect treat. The hearty oats provide a comforting texture, the tart dried cranberries add a tangy bite, and the creamy white chocolate chips balance it all with a touch of sweetness. Here is what you need to make them…
- Butter: Use cold butter and cut into small cubes. The butter shouldn’t be too soft or melted. This helps to keep the cookies from spreading as much.
- Brown Sugar: Gives the cookies the perfect chewy texutre.
- Granulated Sugar: Balances the brown sugar and enhances sweetness.
- Eggs: Always use large eggs in baking recipes.
- Vanilla Extract: Adds warmth and depth to the flavor. I like to use Mexican vanilla or Nielsen-Massey vanilla extract.
- All-Purpose Flour: This recipe has the perfect ratio of flour and oats to keep the recipe perfectly thick yet soft and chewy.
- Baking Soda: Ensures the cookies rise slightly while baking.
- Cornstarch: Helps to thicken the cookies and keep them soft.
- Salt: Enhances the flavors of baked goods and offsets the sweetness.
- Old-Fashioned Oats: The star ingredient for texture and heartiness. I suggest using rolled oats. I don’t suggest using quick 5-minute oats.
- Dried Cranberries: Provide a tart, chewy contrast to the sweet cookie dough. I like to use Craisins.
- White Chocolate Chips: I suggest using high-quality white chocolate chips from Ghirardelli or Guittard.
What Type of Dried Cranberries Should I Use?
Use sweetened dried cranberries for the best balance of tartness and sweetness. I like to use Craisins. They also carry 50% less sugar dried cranberries if you would like them less sweet.
How to make Cranberry Oatmeal White Chocolate Chip Cookies:
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through.
- Add eggs and vanilla extract and cream for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries and white chocolate chips.
- Drop onto a parchment paper lined, light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don’t overbake.
- Let cool for 5 minutes before removing from the baking sheet to allow time for the cookies to set up.
Frequently Asked Questions (FAQ’s):
1. What type of oats should I use?
Use old-fashioned rolled oats for the best texture. They hold their shape during baking and add a chewy bite. Avoid quick oats, as they are more finely processed and can make the cookies dense.
2. What if my dried cranberries are too hard or dry?
If your cranberries feel too hard, soak them in warm water for about 10 minutes. Drain and pat them dry with a paper towel before adding them to the dough. This will plump them up and make them soft and juicy.
3. How do I know when the cookies are done baking?
The edges should be golden brown, and the centers should look slightly underdone but set. They will firm up as they cool. Don’t overbake the cookies.
4. Can I freeze the dough or baked cookies?
Absolutely! You can freeze the dough in pre-portioned scoops for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months. I suggest placing them in a gallon-size freezer-safe Ziploc bag.
More Oatmeal Cookie Recipes:
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Oatmeal Cranberry White Chocolate Chip Cookies
Ingredients
- 1 cup Butter (cold, cut into small cubes)
- 1 cup + 2 Tablespoons Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1 1/2 cups Rolled Oats (old fashioned)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 2 cups Sweetened Dried Cranberries (such as Craisins)
- 2 cups White Chocolate Chips
Instructions
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through.
- Add eggs and vanilla extract and cream for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries and white chocolate chips.
- Drop onto a parchment paper lined, light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don't overbake.
- Let cool for 5 minutes before removing from the baking sheet to allow time for the cookies to set up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size cookie scoop should be used when making these? Thank you.
These are so yummy!! It makes the most delicious dough and cookies!!
Thanks Ellie for your comment. I am so glad you loved these cranberry oatmeal cookies!
These cookies have everything I love. Made them last night and they are gone. Needless to say…my family loved them!!! Great recipe.
Thank you so much for making these cookies, Erica!