Oatmeal Cranberry Cookie Recipe

Oatmeal cookies with cranberries and white chocolate chips.

Course: cookie, cookies, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: cookies

Calories: 171kcal

Author: Krista Teigen

Dried cranberries, oats, white chocolate chips, and cinnamon and nutmeg create the most cozy and delicious flavor for these chewy cookies!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

¾ cup unsalted butter room temperature (1½ sticks)
¾ cup brown sugar 160 grams
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1½ cups all-purpose flour 180 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ cups rolled oats 150 grams
1 cup dried cranberries 114 grams
⅔ cup white chocolate chips 113 grams, optional (can sub semisweet chips)

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Use a hand mixer to cream the butter and sugar together until fluffy.
¾ cup unsalted butter, ¾ cup brown sugar
Beat in the egg and vanilla extract until combined.
1 large egg, 1 teaspoon pure vanilla extract
In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together.
1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Add the flour mixture to the wet ingredients. Beat until just combined.
Use a spatula to stir in the oats, cranberries, and chocolate chips if using.
1½ cups rolled oats, 1 cup dried cranberries, ⅔ cup white chocolate chips
Use a 1-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.
Bake for 8-10 minutes until the edges are slightly browned.

Notes

In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.

Storage: Store oatmeal cranberry cookies in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months.

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