White Chocolate Oatmeal Cranberry Cookies
This White Chocolate Oatmeal Cranberry Cookies Recipe is soft, chewy, and full of sweet, fruity flavor! Quick and easy to make, it’s ready in under 30 minutes with no chilling time required and is perfect for holidays and everyday treats.

I first had white chocolate and cranberry cookies when a friend shared them with my family. Admittedly, I’ve never been a huge fan of oatmeal raisin cookies. But white chocolate and cranberry oat cookies? Oh man. It was love at first bite!
The use of white chocolate chips and cranberries in place of raisins just takes the entire dessert up a notch – or five. So, I knew I had to make them myself!
Admittedly, this recipe isn’t exactly healthy. There’s a time and place for healthier options like protein pumpkin cookie dough and easy protein Reese cups and there’s one for sugar-laded, butter-filled recipes, too. Balance, right?
And with just ten minutes of prep time and about ten minutes of baking time needed, these oatmeal cranberry cookies are the perfect indulgent recipe! I make them every year for Christmas and Valentine’s Day, but truly, there’s never a bad time for this recipe.
Recipe Ingredients
Below is an overview of the ingredients and instructions to make this oatmeal craisin cookie recipe. Please be sure to scroll down to the recipe card below for the complete details!

- Butter – Use unsalted butter to prevent the cookies from being too salty.
- Sugar – A combination of light brown sugar and granulated sugar (white sugar) sweetens the cookie dough while keeping your cranberry oatmeal cookies soft in the center with crisp edges.
- Eggs – Add structure, helping the cookies hold their shape. We don’t recommend using egg substitutes!
- Vanilla Extract – Use high-quality pure vanilla extract to infuse the cookies with sweet vanilla flavor.
- Cornstarch – This acts as a tenderizer, creating soft, chewy cookies.
- Leaveners – Baking powder and baking soda help the cookies rise.
- Flour – We use regular all-purpose flour, but a 1:1 all-purpose gluten-free flour will also work.
- Oats – Old-fashioned rolled oats create a chewy texture. Do NOT substitute quick oats or steel-cut oats! Make sure to uses certified gluten-free oats if you need to keep these cookies gluten-free.
- Mix-Ins – White chocolate chips and dried cranberries (craisins) create a deliciously sweet, fruity taste.
How to Make This White Chocolate Cranberry Cookies Recipe
Before you begin, preheat the oven to 350 degrees Fahrenheit. Then, line a baking sheet with parchment paper or a Silpat liner, and set it aside.
- Combine the wet ingredients. Cream the butter and both sugars in a large mixing bowl. Then, add the eggs and vanilla, and beat until the mixture is light and fluffy.


- Add the dry ingredients. Mix in the cornstarch, baking powder, baking soda, and salt just until smooth. Then, fold in the flour, oatmeal, chocolate chips, and dried cranberries until a thick dough forms.



- Portion. Use a cooking dough scoop to portion the dough into equal-sized balls.
- Bake. Arrange the cookies on the parchment-lined baking sheet, leaving about two inches between each piece. Bake until the craisin cookies are a slight golden brown. Be careful not to overbake!


- Cool. Let the cookies cool for a few minutes. Then, transfer them to a wire rack to cool completely, and enjoy!
Helpful Tools
- Baking Sheet
- Measuring Cups and Spoons
- Mixing Bowls
- Hand Mixer or Stand Mixer
- 1½ Inch Cookie Dough Scoop
- Wire Rack

Tips for Success
- Use Room Temperature Ingredients. For easy mixing, soften the butter and bring the eggs to room temperature before you begin. It’s okay if some of the butter is slightly melted.
- Avoid Overmixing. Be careful to combine the batter just until no streaks remain. Continuing to mix will result in dense, tough cookies.
- Prevent Overbaking. Keep a close eye on your oven, and remove the cookies as soon as the edges are set and they’re slightly golden. They should still be soft or look a little wet in the center. Remember, they’ll continue to bake as they cool!
- Chill the Dough. For thicker, softer cookies, chill the dough in the fridge for 1 hour before baking. The dough will be very stiff, but using a cookie dough scoop or spoon helps to form into balls.

How to Store
- Store cooled cranberry white chocolate cookies in an airtight container at room temperature for up to 5 days.
- Freeze these white chocolate oatmeal cranberry cookies for up to 3 months.
- Thaw in the fridge or at room temperature when you’re ready to eat.
Common Questions
We don’t recommend it! Instant oats (or quick oats) will make your cookies too soft and chewy.
Again, we don’t recommend it. They will be too bitter and are likely to bleed into the cookies as they bake.
Overmixing the batter and overbaking the cookies are the most common reasons they turn out hard.

More Delicious Cookie Recipes

White Chocolate Oatmeal Cranberry Cookies Recipe
Equipment
Ingredients
- 1 cup (2 sticks butter), softened to room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- 2 1/2 cups old-fashioned rolled oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat liner.
- In a large mixing bowl, cream together the butter, brown sugar and granulated sugar.1 cup (2 sticks butter), softened to room temperature, 1 cup packed light brown sugar, 1 cup granulated sugar
- Add the eggs and vanilla and beat until light and fluffy.2 large eggs, 1 teaspoon vanilla
- Mix in the cornstarch, baking soda, baking powder, and salt until combined.1 Tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Pour in the flour, oats, chocolate chips and dried cranberries. Mix until a thick dough forms.2 1/4 cups all-purpose flour, 2 1/2 cups old-fashioned rolled oats, 1 cup white chocolate chips, 1 cup dried cranberries
- Using a 1 ½ inch cookie dough scoop, form the dough into balls.
- Arrange the dough balls 2 inches apart and bake for 9-10 minutes or until the cookies have slightly spread into shape, barely a light golden brown but still a little wet/soft in the middle. Take care to not over bake as the cookies will continue to set up and harden once out of the oven.
- After 5-10 minutes remove the cookies from the baking sheet and continue cooling on a cooling rack. Store cookies in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
Did you make and enjoy this White Chocolate Oatmeal Cranberry Cookies recipe? We would love for you to leave a comment and rating if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.
I love the tart dried cranberries paired with the white chocolate chips in these cookies! So so yummy!
I use coconut oil in my nest when making cookies too, but I freeze the dough after rolling it in parchment paper like a log. Then slice as many as you want for the day and the coconut oil (butter too) melts evenly in the oven…happy feasting.
What a wonderful idea!! I will have to try your method the next time I make these. Thank you!!
Your oatmeal cookies look delicious! Certainly not your ordinary oatmeal cookies. You’ve added lots of tasty ingredients. Thanks for sharing at Snickerdoodle. Pinning.
Hi Beverly! Thank you SO much. They are certainly one of my favorites. I hope you are able to bake up a batch soon. 🙂
Oh my…I want these right now – thanks for sharing your recipe with us over at the Creative K Kids’ Tasty Tuesday & I hope you’ll join us again next week!
Thanks Amanda! I agree, I wish I had a batch of these waiting for me in the oven right now too. 😉
Yummy looking cookies and gluten free… I seriously need to try these out as I’ve not baked gluten free treats so far.
These cookies would be a wonderful recipe to try your hand at gluten-free baking! Thanks for stopping by, Mayuri and enjoy these delicious cookies. 🙂
Looks delicious! Thanks for sharing at the What’s for Dinner Party!
Thanks Helen! Everyone loves a cookie, right?! 🙂 Blessings!
This looks so delicious! And I love how easy you can make it!
Thanks Cristina! Yes, the recipe is super easy and even more delicious!
These look delicious! 🙂
Thank you! They really are. Portion control is difficult with these beauties. 😉