White Chocolate Cranberry Oatmeal Cookies – Soft, Chewy & Holiday-Perfect

These White Chocolate Cranberry Oatmeal Cookies are soft-baked, lightly spiced, and bursting with the sweet-tart contrast of white chocolate and dried cranberries.

The addition of oats gives them a hearty texture that’s incredibly satisfying—perfect for holiday baking, snack time, or anytime you crave a cozy treat.

Why You’ll Love This Recipe

Perfectly chewy texture – Thanks to rolled oats and brown sugar.

Festive flavor combo – Cranberries and white chocolate are a match made in cookie heaven.

Quick-chill dough – Just 30 minutes in the fridge for thick, bakery-style cookies.

Easy to freeze – Great for prepping ahead.

Naturally nut-free – No nuts unless you want to add them!

What You’ll Need (Ingredient Highlights)

All-purpose flour – Provides the structure for a chewy, tender cookie.

Rolled oats – Old-fashioned oats offer the best chewy texture.

Butter – Softened to room temperature for perfect creaming.

Brown and white sugar – The duo creates sweetness with depth and balance.

Egg – Adds richness and helps bind everything together.

Ground cinnamon – For a warm, subtle spice.

White chocolate chips – Sweet and creamy bites throughout.

Dried cranberries – Tart and chewy, balancing the sweetness beautifully.

Vanilla extract – Adds warm aroma and flavor depth.

How to Make White Chocolate Cranberry Oatmeal Cookies

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together:

1 cup (125g) all-purpose flour

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

Set aside.

Step 2: Cream Butter and Sugars

In a large bowl or stand mixer, beat together:

½ cup (115g) unsalted butter, softened

½ cup (100g) light brown sugar

¼ cup (50g) granulated sugar

Beat until light and fluffy, about 1–2 minutes. Scrape down the sides as needed.

Step 3: Add Egg and Vanilla

Add:

1 large egg

1 tsp vanilla extract

Mix until well incorporated.

Step 4: Combine Wet and Dry

Gradually mix the dry ingredients into the wet ingredients until just combined.

Step 5: Fold in the Good Stuff

Stir in:

1½ cups (150g) rolled oats

¾ cup (105g) sweetened dried cranberries

¾ cup (140g) white chocolate chips

Mix until evenly distributed throughout the dough.

Step 6: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

This helps the cookies hold their shape and stay thick during baking.

Step 7: Preheat and Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 8: Scoop and Shape

Using a cookie scoop (1.5 to 2 tbsp), scoop the dough onto the baking sheets, spacing them 2 inches apart.

Gently press each ball just slightly to flatten.

Step 9: Bake

Bake one sheet at a time for 10–13 minutes, or until the edges are set and the centers look slightly underdone.

Step 10: Cool

Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

What to Serve Them With

A glass of milk – The classic pairing.

A warm mug of chai or coffee – Complements the cinnamon spice.

Holiday gift box – These cookies travel and store beautifully.

Vanilla or cranberry ice cream sandwich – A creative twist.

Variations & Add-Ins

Add chopped pecans or walnuts – For an extra crunch.

Use dark or semi-sweet chocolate chips – To cut the sweetness.

Swap the cranberries for dried cherries or raisins – Customize to your taste.

Make it gluten-free – Use a 1:1 GF baking flour and certified GF oats.

Storage & Freezing

Room temperature – Store in an airtight container for up to 5 days.

Freeze baked cookies – Wrap tightly and freeze for up to 3 months.

Freeze dough balls – Bake from frozen at 350°F, adding 1–2 extra minutes.

FAQs

Can I use quick oats instead of old-fashioned?
You can, but the texture will be softer and less chewy.

Do I need to chill the dough?
Yes—this helps prevent the cookies from spreading too much.

Can I use fresh cranberries?
Dried cranberries are best here. Fresh ones will release too much moisture.

How do I make the cookies chewier?
Don’t overbake! Take them out when the centers still look soft.

Can I double the recipe?
Absolutely—this dough scales easily.

Final Thoughts

These White Chocolate Cranberry Oatmeal Cookies check every box: soft, chewy, slightly spiced, and bursting with flavor.

Whether you’re baking for a holiday tray, a cozy night in, or just because—these cookies deliver every time.

Grab a mixing bowl and bake up some joy.