There’s something deeply nostalgic about baking cookies. For me, it always brings back memories of my grandmother’s tiny kitchen, where the scent of warm vanilla and toasted oats filled the air. One of her favorite creations — and mine — were White Chocolate Oatmeal Cranberry Cookies. The perfect balance of sweet, tart, and chewy with little pockets of creamy white chocolate goodness. They were her “gift jar” cookies, the kind she’d bake by the dozen and share with neighbors and friends during the holidays — and honestly, all year round.
Today, I’m excited to share my slightly modernized (and deeply cherished) version of her recipe — a cookie that works beautifully for both summer picnics and festive winter gatherings.
Why You’ll Love White Chocolate Oatmeal Cranberry Cookies
- Easy to Make: No chilling required — ready in under 30 minutes!
- Perfectly Balanced: Sweet white chocolate, tart cranberries, and hearty oats.
- Crowd Favorite: Ideal for cookie swaps, potlucks, or just an afternoon treat.
Table of Contents
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- Optional: 1/2 teaspoon cinnamon for extra warmth
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter & Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add to the wet mixture, mixing until just combined.
Step 5: Fold in the Goodies
Gently fold in the oats, cranberries, and white chocolate chips. The dough will be thick and slightly sticky.
Step 6: Scoop & Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Step 7: Cool & Serve
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Then enjoy with a cold glass of milk or a cup of tea!
Tips & Tricks For White Chocolate Oatmeal Cranberry Cookies
- Don’t Overbake: They’ll continue to cook slightly on the pan after you take them out.
- Soft vs. Crisp: For chewier cookies, bake for 10 minutes; for a crispier bite, go for 12–13 minutes.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Variations to Try
- Add Nuts: Chopped pecans or walnuts bring a nice crunch.
- Coconut Twist: Stir in 1/2 cup shredded coconut for a tropical touch.
- Swap the Chocolate: Try dark chocolate or even yogurt chips for a new flavor profile.
Storage & Freezing
Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the dough balls or baked cookies for up to 3 months.
Pair These Cookies With…
- A warm chai latte or iced coffee
- A fruity sangria for summer parties
- Hot cocoa topped with marshmallows for winter coziness
White Chocolate Oatmeal Cranberry Cookies
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 24 cookies (approx. 5–6 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Chewy White Chocolate Oatmeal Cranberry Cookies packed with sweet-tart flavor—perfect for holiday treats or anytime cravings!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- Optional: 1/2 teaspoon cinnamon for extra warmth
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter & Sugars
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Wet Ingredients
- Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add to the wet mixture, mixing until just combined.
Step 5: Fold in the Goodies
- Gently fold in the oats, cranberries, and white chocolate chips. The dough will be thick and slightly sticky.
Step 6: Scoop & Bake
- Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Step 7: Cool & Serve
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Then enjoy with a cold glass of milk or a cup of tea!
Notes
- Don’t Overbake: They’ll continue to cook slightly on the pan after you take them out.
- Soft vs. Crisp: For chewier cookies, bake for 10 minutes; for a crispier bite, go for 12–13 minutes.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Keywords: oatmeal cookies, cranberry cookies, white chocolate cranberry cookies, easy cookie recipe, holiday cookies, chewy cookies, no chill cookie dough, oatmeal cranberry white chocolate, soft cookies, festive cookie recipe
Frequently Asked Questions (FAQ)
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer and less chewy. For best results, stick with old-fashioned rolled oats.
2. Are these cookies freezer-friendly?
Absolutely! You can freeze the baked cookies or the dough. Just let baked cookies cool completely before freezing.
3. Can I make them gluten-free?
Yes! Use a gluten-free flour blend and certified gluten-free oats. The results are just as delicious.
4. What can I use instead of white chocolate chips?
Try butterscotch chips, semi-sweet chocolate, or even chopped dried apricots for a fun twist.
5. How do I make them dairy-free?
Use plant-based butter and dairy-free white chocolate chips. The results may be slightly different but still very tasty.
