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Chewy Cranberry and White Chocolate Oatmeal Cookies

Cranberry and white chocolate oatmeal cookies are a tasty and chewy treat, combining the tartness of cranberries with sweet white chocolate in an oatmeal base. They are easy to make and perfect for any occasion, offering a delightful blend of flavors in every bite. These cookies are a popular choice for their delicious taste and appealing texture.

Cranberry and white chocolate oatmeal cookies on parchment paper.

Cranberry and white chocolate oatmeal cookies offer a delightful mix of tangy, sweet, and chewy in every bite. These cookies are a perfect treat for any occasion, combining the tartness of dried cranberries with the creamy sweetness of white chocolate, all wrapped in a soft oatmeal cookie. They’re a popular choice for holiday baking but are equally enjoyable year-round. For more cookie recipes, explore our Oatmeal Raisin Cookies and White Chocolate Macadamia Nut Cookies.

This recipe for white chocolate cranberry oatmeal cookies is straightforward and rewarding. It features simple steps to create cookies that are both delicious and visually appealing. The recipe uses everyday ingredients like rolled oats, flour, and butter, and includes the delightful addition of cranberries and white chocolate. Whether you’re baking for a special occasion or just as a treat, these cookies are sure to be a hit with their perfect balance of flavors and textures.

I especially love to make these cookies during the holiday season. They make the perfect addition to any holiday cookie platter, offering a balance of sweet and tart flavors that’s perfect for festive gatherings. These delicious cookies are sure to be a hit at your holiday events, adding a touch of cheer to your dessert table!

hand holding a white chocolate cranberry oatmeal cookie cut in half.

Why You’ll Love This Recipe

  • Rich Flavor Combo: The tartness of cranberries perfectly complements the sweet white chocolate.
  • Chewy Texture: Old-fashioned oats give these cookies an irresistibly chewy bite.
  • Easy to Make: Straightforward steps, suitable for bakers of all skill levels.
  • Versatile for Occasions: Ideal for holiday gatherings, gifts, or a cozy evening snack.
  • Customizable: Easily adaptable to gluten-free or dairy-free needs.
  • Crowd Pleaser: Loved by both adults and kids, making them a perfect family treat.
  • Festive Look: Their colorful appearance adds charm to any dessert table.

Ingredient Notes

  • Unsalted Butter (Room Temperature): Provides a creamy base for the cookie dough.
  • Brown Sugar: Adds a rich, caramel-like sweetness.
  • Eggs (Room Temperature): Binds the ingredients and adds moisture.
  • Pure Vanilla Extract: Enhances the flavor of the cookies.
  • All-Purpose Flour: Forms the structure of the cookies.
  • Baking Soda: A leavening agent for a soft texture.
  • Cinnamon: Adds a nice flavor to the cookies.
  • Salt: Balances the sweetness.
  • Rolled Oats: Gives the cookies their classic chewy texture.
  • White Chocolate: Adds creamy, sweet notes.
  • Dried Cranberries: Offers a tart contrast to the sweetness.

Be sure to check out the recipe card for the full ingredient list below

Step by Step Instructions

creamed butter and sugar in a mixing bowl.

In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and packed brown sugar on medium speed. Aim for a light and fluffy texture, which should take about 5-8 minutes.

butter, sugar, and eggs combined in a mixing bowl.

To the butter mixture, add the eggs one at a time along with the vanilla extract. Continue to beat until the mixture is well-combined and fluffy, about another 5 minutes. Ensuring the eggs are at room temperature helps them blend more easily.

cookie dough in a mixing bowl.

In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt. Sifting these ingredients can prevent any lumps and ensure even distribution in the dough. Add the dry ingredients to the wet mixture in the stand mixer. Mix on low speed until just combined to avoid overworking the dough, which can lead to tough cookies.

oatmeal cookie dough in a mixing bowl.

Mix in the toasted oats.

 cranberry white chocolate chip cookie dough in a mixing bowl.

Add the chopped white chocolate (or white chocolate chips), and dried cranberries into the dough.

unbaked white chocolate cranberry cookie on a baking sheet.

Use a large cookie scoop or spoon to drop roughly 3-ounce portions of dough onto the prepared baking sheets. Bake cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown, and the centers are slightly undercooked. 

white chocolate cranberry oatmeal cookie on parchment paper.

After baking, let the cookies cool on the cookie sheet for about 5 minutes. This allows them to set properly. Then transfer them to a wire rack to cool completely. Top with extra white chocolate and cranberries.

Tip: To enhance the flavors and texture of your cookies, make sure to toast the oats. This simple step brings out a nuttier, more robust flavor from the oats, elevating the overall taste of your oatmeal cookies.


  • Gluten-Free: Use gluten-free all-purpose baking flour and certified gluten-free oats.
  • Dairy-Free: Opt for dairy-free white chocolate and a butter substitute.


bite shot of a cranberry white chocolate oatmeal cookie.

How to Store

Storing at Room Temperature

  • Airtight Container: Keep your cookies in an airtight container to maintain their chewy texture.
  • Layering: If stacking cookies, place a sheet of parchment paper between layers to prevent sticking.
  • Duration: Stored this way, the cookies will stay fresh for up to 5-7 days.
  • Location: Choose a cool, dry place away from direct sunlight to preserve the flavors and prevent melting of the white chocolate.

Storing in the Refrigerator

  • Cool Before Storing: Ensure the cookies are completely cool before transferring them to an airtight container.
  • Separation: Use parchment paper between cookie layers to maintain their shape and texture.
  • Duration: In the refrigerator, these cookies can last up to 2 weeks.

How to Freeze

  • Cool Completely: Make sure cookies are at room temperature before freezing.
  • Freeze on Baking Sheet: Arrange the cookies on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. This prevents the cookies from sticking together.
  • Transfer to Freezer Bags: Place the frozen cookies in freezer-safe bags, removing as much air as possible.
  • Labeling: Mark the bags with the date to keep track of freshness.
  • Freeze Duration: Cookies can be frozen for up to 3 months.
  • Thawing: To thaw, leave them at room temperature for about 30 minutes, or warm them gently in the oven for a fresh-baked feel.

How to Prepare Ahead of Time

  • Prepare Dough in Advance: Mix the cookie dough and store it in an airtight container or wrap it well with plastic wrap.
  • Refrigeration: The dough can be refrigerated for up to 3 days before baking. This can enhance the flavors and make the baking process more convenient.
  • Freezing Dough: For longer storage, freeze the dough. Roll the dough into balls, freeze on a baking sheet, and then transfer to freezer bags. Label with the date, and freeze for up to 2 months.
  • Baking from Frozen: Bake the dough balls straight from the freezer, adding an extra 1-2 minutes to the baking time.

expert Tips

  • Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth dough.
  • Don’t Overmix: Mix until just combined to keep the cookies chewy.
  • Even Baking: Rotate the baking sheets halfway for uniformly baked cookies.
  • Proper Measuring: Accurately measure your flour to avoid dense cookies.
  • High Quality Chocolate: Use high quality white chocolate for the best results. I prefer to cut up a chocolate bar instead of opting for white chocolate chips.

Frequently Asked Questions

Can I use instant oats instead of old-fashioned rolled oats?

Yes, you can use instant oats, but the texture will differ slightly. Old-fashioned rolled oats provide a chewier texture, which is a signature characteristic of these cookies. Instant oats will make the cookies softer.

How do I ensure my cookies are chewy and not cake-like?

To achieve a chewy texture, avoid overmixing the dough once the flour is added. Overmixing develops gluten, which can result in a cake-like texture. Also, make sure not to overbake the cookies; they should be just golden brown around the edges.

Can I replace white chocolate with dark chocolate?

Certainly! Dark chocolate can be used for a richer, more intense chocolate flavor. It will contrast nicely with the tartness of the cranberries, offering a different flavor profile.

Is there a dairy-free substitute for white chocolate?

There are dairy-free white chocolate options available in the market. Alternatively, you can use dairy-free dark chocolate or omit the chocolate entirely and increase the quantity of cranberries.

Can I add nuts to this recipe?

Yes, nuts like walnuts, pecans, or almonds can be a great addition. They add a nice crunch and nutty flavor. Chop them finely and add them to the dough with the cranberries and white chocolate.

What’s the best way to measure flour for this recipe?

For the best results, spoon the flour into the measuring cup and level it off with the back of a knife. This prevents the flour from being overpacked. Adding too much flour results in dry cookies.

cranberry and white chocolate chip oatmeal cookie cut in half.

More Cookie Recipes

If you loved these white chocolate oatmeal cranberry cookies, check out these other great recipes.

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on PinterestFacebookInstagram, and Youtube. ♡

Cranberry and white chocolate oatmeal cookies on parchment paper.

Chewy Cranberry and White Chocolate Oatmeal Cookies

Angelina Papanikolaou
Cranberry and white chocolate oatmeal cookies are a tasty and chewy treat, combining the tartness of cranberries with sweet white chocolate in an oatmeal base. They are easy to make and perfect for any occasion, offering a delicious blend of flavors in every bite.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 20 cookies
Calories 412 kcal


  • Stand Mixer with Paddle Attachment or electric mixer
  • Large mixing bowl
  • Large Baking Sheets
  • parchment paper
  • Cooling rack
  • Large cookie scoop
  • Measuring Cups and Spoons or Kitchen Scale


  • 1 cup unsalted butter room temperature
  • 2 1/4 cups brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 12 oz chopped white chocolate or high quality white chocolate chips
  • 1 cup dried cranberries


  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Spread oats onto 1 of the baking sheets and toast for 10 minutes. Set aside. Keep oven on.
    3 cups old-fashioned oats
  • In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
    1 cup unsalted butter, 2 1/4 cups brown sugar
  • Add eggs and vanilla extract and beat until combined.
    3 eggs, 1 tbsp vanilla extract
  • In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Add to the wet ingredients until a dough forms.
    3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
  • Mix in toasted oats.
    3 cups old-fashioned oats
  • Add chopped white chocolate or white chocolate chips and dried cranberries. Mix until evenly distributed.
    12 oz chopped white chocolate, 1 cup dried cranberries
  • Use a large cookie scoop to drop dough (about 3 ounces) onto prepared baking sheets. Make sure to leave enough space between cookies. You should have about 4-5 cookies per cookie sheet.
  • Bake cookies for 12-15 minutes, or until edges are golden brown and center looks a little bit undercooked.
  • Remove from oven and let cool 10 minutes on cookie sheet before transferring to a cooling rack to cool completely. Top with additional cranberries and white chocolate.


Gluten-Free: Use gluten-free all-purpose baking flour and certified gluten-free oats.
Dairy-Free: Opt for dairy-free white chocolate and a butter substitute.
Storage: To store cookies at room temperature, place them in an airtight container with parchment paper between layers if stacked, keeping them fresh for 5-7 days in a cool, dry place.
Freezing: For freezing, cool the cookies to room temperature, then freeze them on a baking sheet lined with parchment paper for 1-2 hours before transferring to freezer-safe bags, labeled with the date. They can be frozen for up to 3 months and thawed at room temperature or gently warmed in the oven.


Serving: 1cookieCalories: 412kcalCarbohydrates: 62gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 53mgSodium: 147mgPotassium: 162mgFiber: 2gSugar: 39gVitamin A: 325IUVitamin C: 0.1mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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  1. 5 stars
    Angelina has done it again. I absolutely love these cookies. Cranberry anything is my favorite. Even my husband, who has to have frosting on every cookies, loves them. I tried the Double Chocolate Cookie a few weeks ago and they are AMAZINGGGG! Since I’m stuck in the house, I may as well BAKE everything you publish. Thank you Angelina for the BEST recipes. My neighbors can’t wait for more!! Stay Safe and Healthy.

  2. 5 stars
    I made these three times since Christmas and everyone goes crazy over them! My family requested these cookies for NYE too!

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