Oatmeal Cranberry Cookies

Soft and chewy Oatmeal Cranberry Cookies filled with tart dried cranberries, white chocolate chips, and oats. Easy to make and perfect for holiday cookie trays!

Oatmeal Cranberry Cookies are one of those cozy, old-fashioned treats that never go out of style. They’re soft, chewy, and packed with the perfect combination of sweet white chocolate and tart dried cranberries.

These cookies are super easy to make with pantry staples you probably already have on hand. The oats give them that classic chewy texture, while the cranberries and white chocolate add a bright pop of flavor in every bite.

Ingredients Needed

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• Butter – I always use unsalted butter in baking
• Brown Sugar
• Granulated Sugar
• Eggs
• Vanilla Extract
• Quick Cooking Oats – you can use old fashioned oats, the cookies will just be a little thicker and chewier
• All-Purpose Flour
• Baking Soda
• Salt
• Dried Cranberries – could swap raisins if you had those on hand
• White Chocolate Chips

How To Make Oatmeal Cranberry Cookies

These come together pretty much like your average cookies. A stand mixer with a paddle attachment makes quick work of it, and your cookies will be ready in no time!

1. Cream Butter. Start by creaming the butter and both sugars together until it is light and fluffy. This can take a couple minutes to really come together. Make sure your butter is room temperature when you start so the sugars really blend with it.
2. Wet Ingredients. Add in the eggs and vanilla extract and mix until well incorporated.
3. Dry Ingredients. Mix in the flour, oats, baking soda, and salt until it is combined and a dough has formed.
4. Mix-Ins. Fold in the dried cranberries and white chocolate chips until they are evenly distributed.
5. Bake. Scoop balls of dough, about the size of a golf ball onto a lined baking sheet. Bake for 10-11 minutes until the edges are golden and the centers are just set.
6. Cool. Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.

Recipe Tips & Suggestions

• Start with room temperature butter. I know you want to make cookies right now! I don’t blame you. But the way you get the best cookies is by starting with butter that is soft. You want it to really combine with the butter and sugar and blend together.
• This recipe DOES NOT require you to chill the dough. That being said, you are definitely welcome to make the dough ahead and let it sit in the fridge for up to 48 hours before baking. If you do this, I recommend forming it into balls first, or it will get very hard to scoop otherwise.
• Do not overbake your cookies. This happens all the time with cookies, people wait until the cookies look 100% done in the oven before they take them out. But you have to remember the cookies continue to cook after they come out of the oven. Even if you take them off the tray immediately, they are still 350º in the center and will continue to cook. So you want to take them out when the edges are set and the tops appear just dry.
• The recipe calls for quick cooking oats because I like the texture better with the dried cranberries. But you can use old fashioned oats in this recipe and your cookies will turn out great!

Cookie Storage

Store cooled cookies in an airtight container for up to 5 days. Or you can put them in the freezer for up to 3 months.

No matter what type of cookie I make, I always like to freeze the dough. Place balls of dough onto a baking sheet and put in the freezer until the dough is frozen. Remove and place in a freezer-safe bag and put in the freezer for up to 6 months. Then you can take out just a few cookies at a time and bake them. Nothing beats fresh cookies any day of the week!