Chewy, soft, and packed with the perfect balance of tart and sweet, these white chocolate cranberry oatmeal cookies are a delightful treat I love baking for both cozy afternoons and thoughtful gifts. The combination of hearty oats, creamy white chocolate, and tangy dried cranberries makes every bite rich in flavor and texture.
Why You’ll Love This Recipe
I love how these cookies bring together so many textures and flavors. The oats give a chewy base, the cranberries add a zing of tartness, and the white chocolate delivers a creamy sweetness that ties everything together. They’re simple to make with pantry staples, and they freeze beautifully—so I can always have a stash ready. Plus, these are great for holiday gifting or satisfying an everyday sweet craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (90 g) rolled oats
1 cup (125 g) all‑purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) packed brown sugar
¼ cup (50 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup (120 g) dried cranberries
¾ cup (130 g) white chocolate chips
Directions
I preheat the oven to 175 °C (350 °F) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the rolled oats, flour, baking soda, and salt, then set that aside.
In a larger bowl, I cream the softened butter with the brown sugar and granulated sugar until light and fluffy—this usually takes about 2 to 3 minutes.
I add in the egg and vanilla extract and beat the mixture until everything’s combined.
Then I gradually stir in the dry ingredients until just mixed.
I fold in the dried cranberries and white chocolate chips, making sure they’re evenly distributed throughout the dough.
Using a cookie scoop or a heaping tablespoon (about 2 tbsp), I drop the dough onto the prepared baking sheets, spacing each about 2 inches apart.
I bake the cookies for 10 to 12 minutes, until the edges are golden and the centers are set but still soft.
Once out of the oven, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serving Size: 1 cookie
Calories per serving: 150 kcal
Variations
When I want to mix things up, I like swapping out half of the white chocolate chips for chopped nuts like walnuts or pecans. It adds an extra layer of crunch and flavor. If I’m feeling festive, I sometimes add a dash of cinnamon or orange zest to the dough. For a slightly healthier version, I occasionally reduce the sugar a bit or use dark chocolate chips instead of white.
Storage/Reheating
Once completely cooled, I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed container or freezer bag for up to 2 months. When I want to enjoy one, I let it thaw at room temperature or give it a quick 10-second zap in the microwave to bring back that just-baked softness.
FAQs
How do I keep the cookies soft?
I make sure not to overbake them. I take them out of the oven when the edges are golden but the centers are still a little soft—they firm up as they cool.
Can I use quick oats instead of rolled oats?
I prefer rolled oats for their chewy texture, but quick oats can work in a pinch. The cookies will be slightly softer and less textured.
Can I make the dough ahead of time?
Yes, I often chill the dough for up to 24 hours. It even helps enhance the flavor and texture. Just let it sit at room temperature for 10–15 minutes before scooping and baking.
What’s the best way to freeze these cookies?
I like to freeze them in a single layer on a baking sheet, then transfer to a container or bag once they’re frozen solid. That way, they don’t stick together.
Can I make these gluten-free?
Yes, I swap the flour with a gluten-free all-purpose blend and make sure my oats are certified gluten-free. The results are still delicious.
Conclusion
These white chocolate cranberry oatmeal cookies have become one of my go-to bakes because they’re just so satisfying. Whether I’m baking for the holidays or just need something sweet, they come together easily and always impress. I love how they manage to feel both indulgent and wholesome with every bite.
