Cranberry White Chocolate Oatmeal Cookies

These cranberry white chocolate oatmeal cookies are the perfect holiday treat! Tart cranberries perfectly offset the sweetness of the white chocolate, and the oatmeal gives it the perfect amount of chewiness.

cranberry white chocolate oatmeal cookies

why you’ll love these cranberry white chocolate oatmeal cookies

If you love the flavors of the holidays, you will love these cranberry white chocolate oatmeal cookies! They are deliciously chewy, perfectly sweet with the tartness of the cranberry flavor balancing out the white chocolate. They are relatively easy to throw together and can be made ahead and frozen for later- perfect for pulling out for a special gathering.

cranberry white chocolate oatmeal cookies

I actually threw these together while we had friends over! We were sitting on the back porch and had just finished our meal when I decided we had to have something sweet to finish it off. It took me under ten minutes to whip up the dough and just under 30 to have them out on a platter, ready to eat.

cranberry white chocolate oatmeal cookies

faq & substitutions for cranberry white chocolate oatmeal cookies

Should I rehydrate the dried cranberries? No. You do not have to soak the dried cranberries before using them in this recipe.

How do I get my cookies to rise? Always use cold butter and make sure your baking powder and soda has not expired! Chilling the dough before baking your cookies also helps.

How do I get my cookies to turn out chewy and not crunchy? Make sure to take them out of the oven just as they begin to turn golden brown. Also, the combination of brown sugar and table sugar in this recipe make for a perfectly chewy cookie due to the brown sugar aiding in retaining moisture.

Why do I need to chill the dough before baking? Chilling the dough helps keep the dough from spreading during baking, helping the cookies retain their fluffy round shape.


Cranberry- White Chocolate Oatmeal Cookies

Callie Morgan
These cookies are the perfect treat for your holiday season. They have just the right chewiness and go perfectly with a warm cup of coffee. I hope you enjoy them as much as I do!
5 from 2 votes
Prep Time 20 minutes
Cook Time 18 minutes
Course Dessert
Cuisine American
Servings 24 cookies


  • Stand mixer with paddle attachment


  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 teaspoon baking soda
  • 3 cups old fashioned oatmeal
  • 2 large eggs
  • 3/4 tsp vanilla
  • 14 tbsp salted butter melted
  • 2 tbsp olive oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup craisins
  • 1 cup toasted pecans
  • 1 cup white chocolate chips


  • Preheat your oven to 350 degrees. Mix together flour, baking soda, baking powder, and oatmeal in a bowl. In your mixer, mix sugar, butter, and oil. Add eggs, vanilla, and salt and mix. Add flour, craisins, pecans, and chocolate.
  • Scoop out dough balls onto a parchment lined baking sheet. I use about 2-3 tbsp of dough for each ball. And bake until golden for 16-18 minutes. If you like chewy, soft cookies, bake them 15-16 minutes. If you like them crunchy, bake 18-20. Once you take them out of the oven, transfer to a wire rack to cool.


Leftover dough can be refrigerated or frozen for later use. To freeze, I work the dough into a disk and wrap with parchment paper. Then I put the disk inside of a freezer grade gallon bag. Use within 3 months for best results.
You can omit nuts, dried fruit or chocolate from this recipe. Or sub in your other favorites!
You can sub dark brown sugar for the light brown sugar for a more deep molasses flavor.
Keyword christmas, cookies, dessert

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  1. 5 stars
    The textures and flavors of these cookies!!!🤩 I put in less sugar than called for and they were still plenty sweet IMO. These are my new fav cookies! Making a batch for company. Thank you Callie!

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