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White Chocolate Cranberry Oatmeal Cookies are delicious chewy oatmeal cookies loaded with white chocolate chips and dried cranberries.

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White Chocolate Cranberry Oatmeal Cookies are festive cookies perfect for holiday baking.

These oatmeal cookies are packed with flavour from cranberries and white chocolate chips.

This cranberry oatmeal cookie recipe takes about thirty minutes from start to finish and produces 24 cookies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these cookies, I started by lining my baking sheets with parchment paper.

Then I dumped some softened butter and brown sugar into a mixing bowl.

I creamed the butter and brown sugar together well.

Then I added some eggs and vanilla extract to the bowl and continued mixing.

I added some flour, baking soda and salt to the bowl.

I mixed all of the ingredients together well.

Then I added some rolled oats, dried cranberries and white chocolate chips to the bowl.

I folded them into the dough.

I scooped the dough into one and a half inch balls.

I placed them on the parchment lined baking sheet.

I added some extra cranberries and white chocolate chips on top of the dough balls.

I baked the cookies until they were just starting to brown on top.

I removed the baking sheet from the oven and left the cookies to cool on the baking sheet for ten minutes.

After ten minutes I transferred the cookies to wire racks to finish cooling.

 

Then the cranberry oatmeal cookies were ready to serve.

These chewy oatmeal cookies are sure to be a hit.

If you are looking for a festive oatmeal cookie recipe, then you need to try these White Chocolate Cranberry Oatmeal Cookies!

More Easy Cookie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These White Chocolate Cranberry Oatmeal Cookies:

• ¾ cup butter, softened
• ⅔ cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup rolled oats
• ½ cup dried cranberries
• ½ cup white chocolate chips

How to Make White Chocolate Cranberry Oatmeal Cookies:

1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. In the bowl of a stand mixer or in a mixing bowl using an electric hand mixer, cream together the butter and brown sugar on medium speed.
4. Add the eggs and vanilla; mix on low speed for 30 seconds.
5. Scrape the edges of the bowl and mix on medium speed for 30 more seconds.
6. Add flour, baking soda, and salt; mix well.
7. Fold in the rolled oats, dried cranberries, and white chocolate chips until well combined.
8. Scoop 1 ½-inch balls of dough onto the parchment paper, spacing 2 inches apart.
9. Add extra dried cranberries and white chocolate chips on top, if desired.
10. Bake for 12-14 minutes or until just starting to brown on top.
11. Leave to cool on the pan for 10 minutes.
12. Transfer to a wire rack to finish cooling.
13. Serve and enjoy!

FAQS:

How should I store the cookies?

• Store in an airtight container for 4-5 days. 

What kind of rolled oats should I use?

• For the best flavor, old-fashioned oats work best. However, any kind of uncooked oats can be used.

Can I use fresh cranberries?

• Yes, but use 1 cup of fresh cranberries. They should be chopped up into small pieces before adding them to the dough. They will also add a more tart flavor to the cookie, so some white sugar can be added to balance the flavors out. 

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