White Chocolate Cranberry Oatmeal Cookies

I find the combination of white chocolate and cranberries totally irresistible, because the tangy cranberries balances out the ultra sweet white chocolate. But, add both of them to a soft, chewy oatmeal cookie? It’s a magical experience.

I owe my cousin, Hope, a big thank you for suggesting this flavor combination many years ago. This recipe was a hit from the first time I made it. If you find oatmeal cookies with raisins or chocolate chips boring, then this white chocolate cranberry oatmeal cookie recipe just might be the one for you.

hand holding oatmeal cranberry chocolate chip cookie

Ingredients & Substitutions

Dry Ingredients – I use flour and old fashioned oats, with baking soda as a leavening agent in this recipe. And, I add a mix of white and brown sugars.

Wet Ingredients – Butter and eggs give structure to the cookies, and I add a touch of vanilla to tie all the flavors together.

Secret Ingredient – Just a hint of cinnamon takes these cookies right over the top.

Cranberries – Dried cranberries add an eye-catching pop of color and tangy sweetness. You can substitute raisins for a more traditional oatmeal cookie.

White chocolate – I use white chocolate morsels here. Semi-sweet chocolate chips will work in a pinch.

Notes on Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Baking sheets
Cookie scoop or spoon
Wire cooling rack – These are the best wire racks I’ve ever found for saving counter space. I love that they stack vertically!

How to Make White Chocolate Cranberry Oatmeal Cookies

Preparing to Bake: I start by preheating the oven to 350°F, so that it’s ready to go when I am.

Beating the Sugars: While the oven heats up, cream the sugars and butter together for several minutes until smooth and fluffy.

adding the dry ingredients to the wet ingredients for cookies

Preparing Dry Ingredients: In another mixing bowl, drop in the flour, baking soda, salt, and cinnamon. Then, give them a whisk.

Adding Wet Ingredients: I crack the eggs and add them to the sugars, then measure in the vanilla extract. Mix together until fully incorporated.

Combining Dry Ingredients: You’ll want to stir in the dry ingredients, a little at a time to form the dough.

Add In the Add-Ins: I fold the white chocolate chips and cranberries into the dough, trying to distribute them as evenly as possible.

dried cranberries and white chocolate chips in cookie dough

Baking: I use a cookie scoop to drop the cookies onto a lined baking sheet. Then, just pop them into the oven for 9 minutes, until just brown on the bottom edge.

Cooling: After baking, I let the cookies cool on a baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Expert Tip

The chewiest cookies should look slightly underdone when you take them out of the oven. It’s ok, if the centers still look just a bit doughy. You want to watch the bottom edge of each cookie for when it starts to brown, and pull them right away. As the cookies cool, the center firms up to the perfect consistency!

Adjust Bake Time – I use a pretty small scoop, which means these cookies cook fast. A larger cookie will take longer to bake. So, if you’re using a larger scoop with the dough, plan to leave the cookies in the oven for a few more minutes.

Get a Perfect Circle – I like my cookies full of beautiful irregularities. But, if you want perfect circles, just place a slightly larger round jar over each as soon as they come of the oven. Gently swirl it in a small circle to nudge the edges into shape. But, you’ll have to be quick, before the cookies set.

Go Nuts – If you love nutty cookies, I find that a handful of chopped macadamia nuts goes well with this recipe. They add a satisfying crunch to these treats.

Want it Gluten Free? – You can swap the flour for a combination of brown rice flour and tapioca starch, the exacts amounts for that swap are in the recipe card. The wheat-free version of these cookies is every bit as chewy as the version made with all purpose flour.

Serving Suggestions

These white chocolate cranberry oatmeal cookies are perfect with something warm and cozy to sip. I love them with a mug of homemade hot cocoa or a London fog. And, a homemade chai tea latte is a good match too, with warm spices to echo the cinnamon in this recipe.

For adults, these cookies are also great alongside something a little more indulgent. A mug of hot buttered rum turns them into a full-on winter treat, rich and cozy in the best way. Or, try them with a this milk punch cocktail for an adult twist on milk and cookies.

plate of stacked cranberry white chocolate chip cookies on table

Make Ahead & Storage

Make Ahead: These cookies stay fresh and delicious for several days after baking. So, you can definitely make them in advance.

How to Store: I store these cookies in an airtight container at room temperature. Enjoy within 3 to 4 days for the best taste and texture. The cookies can also be frozen in an airtight container for up to 3 months.

How to Reheat: Thaw frozen cookies at room temperature or reheat individually in the microwave for about 10–15 seconds at a time.

vertical photo of hand holding cookie over plate of cookies

Frequently Asked Questions

Are these cookies gluten free?

As written this is not a gluten free recipe. If you have gluten sensitivity, you can swap the flour for 1 cup of brown rice flour and ½ cup of tapioca starch. Also, be sure to check that your oats and white chocolate are certified gluten free.

Can I freeze these white chocolate cranberry oatmeal cookies?

Oatmeal cookies are great for freezing. First, let them cool. Then, transfer to sealed freezer bags, and they’ll keep well in the freezer for over a month. Just set them out to thaw to room temperature, and enjoy!

Can I use frozen cranberries instead of dried cranberries in this recipe?

I don’t recommend it. In my experience, frozen cranberries add too much moisture to the cookies, which results in cookies that are thinner and less chewy. Frozen cranberries are also much more tart, which skews the flavor.

How many cookies does this recipe make?

The short answer is that it depends. My scoop will net me 3 dozen cookies, about 3 inches across when baked. Count on fewer cookies, the larger you make them.

Preheat oven to 350°F. In a large bowl, combine the butter and sugars. Beat until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and oats. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir to mix throughout.
Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-16 minutes.) Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!