Oatmeal raisin is getting a star-studded makeover with the help of cranberries and chocolate chips! These chewy Oatmeal Cranberry Cookies are a guaranteed crowd-pleaser, crazy-easy, and perfect for any occasion, during the holidays or otherwise.
With the crispy edges and perfectly chewy interior, this is the way to please both the crispy cookie people as well as those on team chewy. It's basically the perfect oatmeal cookie, packed with cranberries and white chocolate chips. It also boasts great big brown sugar vibes, hearty oats, and just the right amount of salt.
The sweetness of the white chocolate plays along perfectly with the tart cranberries, and it is a combination you won't be able to resist! If this sounds like your kind of cookie, be sure you also check out our Peanut Butter Oatmeal Cookies, Cowboy Cookies, and Chocolate Chip Pudding Cookies with Oats.
HOW TO MAKE OATMEAL CRANBERRY COOKIES
To kick off your Oatmeal Cranberry Cookies, you'll want to have your oven preheated to 350°F and you'll also want to have one or two baking sheets prepared with either parchment paper or silicone baking mats.
Like most cookie recipes, we will start with the dry ingredients. For your dry ingredients, you will need all-purpose flour, cinnamon, a combination of both baking powder and soda, and fine sea salt. It's important to note that baking powder and baking soda are not interchangeable ingredients, so be sure to pay close attention as you are measuring them out!
Add all of your dry ingredients to a medium mixing bowl and whisk to combine. Set the dry ingredients aside and it is on to the wet ingredients!
The wet ingredients for Oatmeal Cranberry Cookies consist of unsalted butter, brown sugar, granulated sugar, eggs, and vanilla extract. You will begin by creaming together the butter and the sugars.
For butter and sugar to properly cream, it is very important that your butter is at room temperature. Creaming the butter with the sugar will ensure not only that your ingredients are properly mixed, but also helps to aerate the butter, making for a fluffier, more pleasing texture in the end. You know your butter is at room temperature when you can very easily make an indention in the stick with just a simple poke of your finger.
Add the butter and sugars to a large mixing bowl and use a handheld mixer on medium-high speed to mix for about 2 to 3 minutes or until the mix is looking lighter and fluffier. You could also use a stand mixer fitted with a paddle attachment for this task.
After the butter and sugar are properly combined, add the eggs (mixing well after each addition), then the vanilla.
Add the dry ingredients and mix on low. Dry ingredients should always be mixed into cookie dough on a fairly low speed so as not to overdevelop the gluten.
Lastly, in goes our favorite part -- the oats, cranberries, and white chocolate chips.
It is important for this recipe that you use old-fashioned rolled oats and not quick oats. Old fashion oats will add more texture to your Oatmeal Cranberry Cookies, but they also take a little bit longer to cook through. If you were to accidentally sub in quick-cooking oats, your cookies would likely burn before the baking time is up!
Mix in your oats, sweetened dried cranberries, and white chocolate chips on low, and now it's time to get the dough onto the baking sheets!
Use about 1 ½ tablespoons of dough for each cookie. These cookies spread quite a bit, so make sure as you are dropping the mounds of cookie dough onto your baking sheet, that you are leaving a minimum of 2 inches between each cookie.
Lastly, you'll transfer to the oven and bake for 14 to 16 minutes, just until the edges of the cookies are tinging golden brown. For an extra beautiful touch, feel free to add a few extra cranberries and white chocolate chips to the tops of the cookies as soon as they come out of the oven.
Transfer the baking sheet to a wire rack and allow the cookies to set for about 10 minutes before serving.
Check out our oatmeal cream pies for another delicious classic!
HOW TO STORE OATMEAL CRANBERRY COOKIES
To store any leftover cookies, just pack them up in an airtight container and keep them at room temperature. They should stay good for 3-4 days like this.
If you'd like to keep them for longer than that or prep them ahead for stress-free hosting, freezing is a great option with these cookies.
FREEZING OATMEAL CRANBERRY COOKIES
To freeze the dough ahead of time, you'll simply roll it into ready-to-bake balls and pack them into an air-tight, freezer-safe container, using sheets of wax paper to separate each layer of dough.
To freeze baked cookies, all you have to do is allow them to cool and then place them in an air-tight, freezer-safe container or zip-top bag before transferring them to the freezer. Frozen Oatmeal Cranberry Cookies should keep for up to 2 months.
6 MORE COOKIE RECIPES YOU’LL LOVE
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- Haystack Cookies
- Italian Wedding Cookies
- Peanut Butter Cookies
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The Easiest Chewy Peanut Butter Cookies
Thumbprint Hershey Kiss Cookies | Recipe
A chewy oatmeal cranberry cookie with white chocolate and cinnamon.
- 1 ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ⅔ cup unsalted butter room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup old-fashioned oats
- 1 cup white chocolate chips
- ½ cup dried cranberries
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Preheat oven to 350°F and have ready baking sheets lined with either parchment paper or a silicone baking mat.
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In a mixing bowl, combine flour, cinnamon, baking powder, baking soda and sea salt and whisk until evenly mixed.
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and granulated sugar on medium-high speed until thoroughly mixed. Mix in eggs one at a time, and add the vanilla. Alternatively, use a large mixing bowl and a wooden spoon.
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With the mixer on low, gradually incorporate the flour mixture, followed by the oats and then chocolate chips and cranberries.
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Roll 1 ½ tablespoons of dough into little rounds, and space the cookies at least 2 inches apart on the baking sheet. The cookies will spread. Bake for 14-16 minutes. Allow to cool slightly, serve and enjoy.
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Makes about 2 dozen cookies.
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