Soft, chewy, and loaded with rich white chocolate and dried cranberries, these cranberry white chocolate oatmeal cookies are quick to whip up and an easy cookie for the holidays.
If there was ever an oatmeal cookie that just screams Christmas it’s this batch of holiday magic right here!
I’m talking soft and impossibly chewy texture with a hint of warm winter spices, lots of vanilla, and a whole mess of tender oats, rich white chocolate, and dried cranberries.
Believe me, no one wonders why I can’t keep a batch of these stocked this time of year…
This is my absolute favorite recipe to pull out when I need a Christmas cookie stat but don’t have time to chill dough, roll out cookies, or decorate them. The dough is so simple to put together and start-to-finish you can have these on the cooling rack in only 25 minutes!
These Cookies feature…
- A soft and chewy texture with lots of tender oats
- Sweet white chocolate chips and dried cranberries
- A quick recipe that comes together in minutes with no dough chilling required
Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Oats
- Baking soda
- Spices
- Salt
- White chocolate chips
- Dried cranberries
Storing Cookie Dough
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipe instructions for baking cookies.
Tips for Perfect Oatmeal Cookies
- Bring butter and egg to room temp – make sure the butter is softened to room temperature before creaming with the sugar. Likewise, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it so it incorporates easier into the butter.
- Use a stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use old-fashioned rolled oats – I found that rolled oats give a much better cookie texture than quick-cooking.
- Flatten dough balls before baking – use the palm of your hand to gently flatten cookies before baking so they spread evenly while baking.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Add nuts – add 1/2 cup toasted pecans, walnuts, or almonds to the dough.
- Use another chocolate – try a chopped dark chocolate bar or semisweet chocolate chips.
- Try another dried fruit – try dried blueberries, cherries, or raisins in place of the cranberries.
- Top cookies with a glaze – try a simple powdered sugar glaze or caramel sauce.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. They’re delicious at room temperature, but also incredible reheated in the microwave 5-10 seconds on high.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
Every bite of these cookies just screams Christmas! They’re jam-packed with so much goodness and even look festive with those pretty white chocolate chips and deep red cranberries baked on top.
This is a non-negotiable addition to your cookie lineup!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More holiday cookies to bake next!
Cranberry White Chocolate Oatmeal Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper. Set aside.
- Place butter and brown sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla to bowl and mix until smooth.
- Combine flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt in a separate medium bowl. Add to butter mixture and mix until a soft dough forms. Fold in white chocolate and cranberries.
- Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and gently flatten balls slightly.
- Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 12/8/25.
James D. says
Thank you for this heart warming recipe !
amy says
id like to know can I sue regular flour instead of wheat flour? will it still come out ok.never made these cookies before but they sound good.
Sarah says
Regular all-purpose flour would work fine, Amy! Just make sure you use enough so that the cookie turns into a dough consistency—you might have to increase the flour a little bit from the original measurements.