Oatmeal cranberry cookies are soft-baked and chewy with sweet-tart flavor in every bite 👇👇
Why I Love This Recipe
These cookies bring the best of holiday flavor without fuss. Made with rolled oats, dried cranberries, and white chocolate chips, they have crisp golden edges and soft, chewy centers. They feel special enough for a holiday cookie tray, but simple enough for a weeknight baking session.
- Soft-baked with chew in the middle
- Tart cranberries balanced by sweet white chocolate
- Uses pantry staples you likely already have
- Dough can be frozen so you can bake fresh batches later
- Great for cookie exchanges, lunchboxes, and snack time
Recipe Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups all-purpose flour, scooped and leveled
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Step-By-Step Instructions 👇👇
STEP 1: Cream Butter and Sugars
In a large bowl, beat 1 cup butter, 1 cup brown sugar, and ¼ cup granulated sugar for 3-5 minutes until light and smooth.
STEP 2: Add Eggs and Vanilla
Mix in 2 eggs (one at a time) and 2 tsp vanilla extract until combined.
STEP 3: Mix Dry Ingredients
In another bowl, whisk 1½ cups flour, 1 tsp baking soda, ½ tsp cinnamon, and ½ tsp salt.
STEP 4: Combine Wet and Dry
Slowly add dry ingredients to wet mixture. Mix until combined but don't over-mix.
STEP 5: Add Oats and Mix-ins
Stir in 3 cups rolled oats, 1 cup dried cranberries, and 1 cup white chocolate chips. Cover and chill dough for at least 30 minutes.
STEP 6: Scoop and Bake
Preheat oven to 350°F. Scoop dough into 2-Tbsp balls, place 2 inches apart on parchment-lined sheets. Bake for 15-18 minutes until golden at the edges but soft in the center.
STEP 7: Cool and Serve
Let cookies rest 5 minutes, then transfer to a wire rack.
Baking Tips for Perfect Oatmeal Cookies
Start with room-temperature butter so it creams evenly. Always spoon and level your flour instead of scooping straight from the bag.
Pull the cookies out when the edges look golden but the centers still look soft - they'll finish baking on the sheet. Chill the dough at least 30 minutes for thick, chewy cookies.
Recipe Tips
- Chill the dough - it keeps cookies thick and chewy.
- Use old-fashioned oats (not quick oats or steel-cut) for ideal texture.
- To cut sweetness, reduce one of the sugar amounts or use dark chocolate or semi-sweet chips instead of white.
- Add a slice of bread to your cookie container to help maintain softness.
- If cookies spread too much, push in edges gently right after baking.
What Makes Them Great
- Texture matters: Using old-fashioned rolled oats gives chew and structure. Quick oats change the texture.
- Chilled dough helps: Refrigerating the dough helps reduce spread and gives thicker cookies.
- Balance of flavors: Cranberries bring tartness that complements the sweetness of white chocolate.
- Flexible in scale: You can double or halve the recipe easily.
Variations and Substitutions
- Gluten-Free Version: Use 1:1 gluten-free flour and certified gluten-free oats.
- Flavor Swaps: Swap cranberries for raisins, dried cherries, or dried blueberries.
- Chocolate Options: Use milk, dark, or semisweet chocolate chips instead of white.
- Nutty Twist: Add ½ cup chopped pecans or walnuts.
- Holiday Twist: Add orange zest or a sprinkle of nutmeg for seasonal flavor.
Make-Ahead, Storage & Freezing
- Room Temperature: Store baked cookies in an airtight container for up to 4-5 days.
- Freezer (Dough): Scoop cookie dough balls and freeze solid on a tray, then store in a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
- Freezer (Cookies): Once baked and cooled, freeze cookies for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds.
How to Freeze and Bake Later
Scoop the cookie dough into balls and freeze on a baking sheet until firm.
Transfer them to a freezer bag and label with the date.
Bake straight from frozen at 350°F for 16-18 minutes. They'll stay thick, soft, and chewy, perfect for holiday prep or last-minute cravings.
Pairings & Serving Ideas
These cookies go beautifully with hot drinks like coffee, tea, or hot chocolate. Serve them on holiday cookie trays with other favorites like gingerbread or sugar cookies. They also work as a dessert plate treat after meals or in snack boxes.
FAQs
The edges should be set and lightly golden. The centers may still look slightly underdone - they continue to firm up as they cool.
Chilling firms up the butter and prevents spreading, yielding thicker, chewier cookies.
Yes, you can mix the dough up to 24 hours ahead, or freeze scooped dough for later.
You can, but they release moisture and may cause spreading, so use carefully and consider reducing other liquids.
Quick oats make softer cookies. For that classic chewy texture, use old-fashioned rolled oats.
Yes! Chopped walnuts, pecans, or even sunflower seeds add crunch and balance the sweetness.
Yes, the ratios scale well. Just adjust baking sheets and check bake time.
Nope. A hand mixer or even a sturdy spoon works - just make sure the butter and sugar are creamed well.
More Cookie Recipes You'll Love
Oatmeal Cranberry Cookies with White Chocolate Chips
Ingredients
- 1 cup unsalted butter - softened
- 1 cup light brown sugar - packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour - scooped and leveled
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Beat butter and sugars until smooth.
- Mix in eggs and vanilla.
- Whisk dry ingredients, then add to wet mixture.
- Stir in oats, cranberries, and chocolate chips. Chill 30 minutes.
- Scoop dough onto lined baking sheets. Bake 15-18 minutes.
- Cool 5 minutes, then transfer to rack.
Recipe Notes:
- Chill dough for chewy cookies.
- Use rolled oats for the best texture.
- Freeze dough balls for holiday baking.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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