These Oatmeal Cranberry Cookies are loaded up with all the best ingredients to make a chewy cookie that’s ready fast! Dried cranberries, rolled oats, white chocolate chips, and warm spices create the most delicious cookie, and this recipe is so easy to follow.
- Why We Love This Oatmeal Cranberry Cookie Recipe
- Variations on White Chocolate Cranberry Oatmeal Cookies
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Cranberry Cookie Recipes To Try
- Oatmeal Cranberry Cookie Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Oatmeal Cranberry Cookies Step by Step
Why We Love This Oatmeal Cranberry Cookie Recipe
When you’re feeling the holiday spirit, make this festive take on classic oatmeal chocolate chip cookies with dried cranberries and white chocolate chips. They’re perfectly chewy with a hint of warm cinnamon! We make these every year around Thanksgiving to get into that holiday state of mind.
Variations on White Chocolate Cranberry Oatmeal Cookies
- You can make these cookies with salted butter (just omit the kosher salt), and quick oats if that’s what you have on hand.
- Use any dried fruit and any flavor of chocolate chips you’ve got in the pantry, too.
- For gluten-free cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour, and be sure to use certified gluten-free oats.
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How to Store and Reheat
Store leftover oatmeal cranberry cookies in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Serve at room temperature or gently warmed in the microwave.
How to Freeze
Freeze white chocolate cranberry oatmeal cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 2 months. Let thaw at room temperature before enjoying.
Serve these cookies alongside a glass of homemade oat milk for a delicious after-school snack! Or sandwich two oatmeal cranberry cookies with vanilla frosting, red velvet ice cream, or pumpkin ice cream to create delicious cookie sandwiches.
If you overmix or overbake the cookies, they can turn out hard. That’s why I recommend gently folding in the oats, cranberries, and white chocolate chips to avoid overmixing.
Baking soda helps these cookies rise in the oven and become light and fluffy.
If your cookies are almost cakey in texture, you may have overwhipped the butter and sugar. Make sure to whip just until light and fluffy.
While you don’t need to chill these cookies before baking, you certainly can if you’d like. The dough can be stored in the refrigerator for up to 1 week before baking!
More Cranberry Cookie Recipes To Try
How to Make Oatmeal Cranberry Cookies Step by Step
Prep Your Materials: Preheat your oven to 350°F, then line a baking sheet with parchment paper and set aside.
Make the Cookie Dough: Use a hand mixer to cream ¾ cup of unsalted butter and ¾ cup of brown sugar together until fluffy, then beat in 1 large egg and 1 teaspoon of pure vanilla extract until combined. In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Next, add the flour mixture to the wet ingredients, and beat until just combined. Use a spatula to stir in 1½ cups of rolled oats, 1 cup of dried cranberries, and ⅔ cup of white chocolate chips if using.
Bake the Cookies: Use a 1-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, and bake for 8-10 minutes, until the edges are slightly browned.