These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!
Table of Contents
- Ingredients Needed:
- How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries
- How do I store Oatmeal Cranberry Cookies?
- Can I freeze Oatmeal Cranberry Cookies?
- Can I freeze Oatmeal Cranberry Cookie Dough Balls?
- Tips and Notes
- White Chocolate Cranberry Oatmeal Cookies Variations
- Serving Suggestions
- More Delicious Christmas Cookie Recipes to Try
- Oatmeal Cranberry Cookies Recipe
There’s something undeniably festive about the blend of oatmeal, cranberries, and white chocolate!
Oatmeal cookies are some of my favorites — I love their chewy texture! This trio captures the essence of the winter holidays, making these cookies an instant hit during the festive season.
The dried cranberries and white chocolate drizzle in this recipe elevate a traditional oatmeal cookie to something even more special for the holidays.
They’re perfect for family gatherings during the holiday season, impromptu bake sales, or that cookie exchange you’ve been looking forward to!
- Unsalted Butter: adds flavor and creates a tender texture. Make sure it’s at room temperature before you begin mixing.
- Brown Sugar: gives the cookies a molasses-rich sweetness and contributes to the cookie’s chewy texture.
- Egg: the binding agent that helps hold all the ingredients together.
- Vanilla Extract: gives the cookies a classic, warm flavor.
- Oats: large rolled oats, or Old Fashioned Oats, give these cookies their oaty substance and flavor with a chewy and hearty texture. I don’t recommend swapping for quick oats but they could be used in a pinch.
- Flour: use all-purpose flour for the primary structure of the cookie. I’ve made these with 100% whole wheat flour as well!
- Baking Powder & Baking Soda: leavening agents that help the cookies rise and spread.
- Salt: enhances the flavors of the other ingredients. If using salted butter, adjust the amount.
- Dried Cranberries
- White Chocolate
- Oil: to mix with the melted chocolate to make a smooth drizzle topping.
How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries
This recipe is quick and easy to make, ready in just 20 minutes! Full instructions are included in the recipe card below.
- Beat butter and sugar: Beat butter and sugar until light and fluffy.
- Mix in egg and vanilla: Add the egg and vanilla extract and beat just until smooth.
- Add dry ingredients: Make cookie dough by adding in the oats, flour, baking powder, baking soda, and salt, and beat until combined.
- Add cranberries, and bake cookies: Stir in the dried cranberries, then place dough balls on a baking tray and bake. Decorate with a drizzle of melted white chocolate, if desired.
How do I store Oatmeal Cranberry Cookies?
Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days. For maximum freshness, I recommend moving them to the freezer after 2-3 days.
Can I freeze Oatmeal Cranberry Cookies?
Yes, freezing your festive cookies is a great way to prep ahead for the busy holiday season!
Once the cookies have cooled to room temperature, store them in a freezer-safe container. You can simply place them in a freezer-safe container once they are completely cooled and place them in the freezer. They won’t stick together and you can grab however many you need at once.
You can defrost to eat or eat them frozen!
Can I freeze Oatmeal Cranberry Cookie Dough Balls?
You can freeze the unbaked cookie dough balls instead in order to bake them fresh later. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!
Tips and Notes
- Mixing ingredients. When making cookie dough, you’ll achieve the best results by using a stand mixer with a paddle attachment or a large mixing bowl with an electric mixer.
- Do not overbake. Be careful to avoid overbaking your cookies, as this will result in tough, dry cookies instead of soft and chewy. It’s okay for the cookies to be slightly glossy in the center when you pull them out!
- Cool cookies before decorating. Make sure the cookies have cooled fully to room temperature before adding any decorative drizzle, as any heat from the cookie will melt the topping and keep it from setting.
White Chocolate Cranberry Oatmeal Cookies Variations
- Add in some nuts. Add in some crushed peanuts, chopped macadamia nuts, or crushed pecans for a nutty flavor and crunchy texture.
- Mix in chocolate chips. Try adding in some white chocolate chips or dark chocolate chips to the cookie dough to give bursts of sweetness throughout the cookies.
- Ice the cookies. Instead of a white chocolate drizzle, you can top the cookies with a simple powdered sugar and water glaze drizzle, or even just a dusting of powdered sugar.
Make these cookies for a holiday cookie tray alongside my Chocolate Crinkle Cookies, Christmas Sugar Cookies, my Best Snickerdoodle Recipe, or try one of my other favorite 31 Christmas Cookie Recipes!
These chewy cookies pair perfectly with a glass of cold milk or hot coffee for an afternoon pick-me-up, or you could try my Cold Brew Coffee for something a bit different.
More Delicious Christmas Cookie Recipes to Try
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Oatmeal Cranberry Cookies
Oatmeal Cranberry Cookies
- ¾ cup unsalted butter room temperature
- 1 cup brown sugar (packed) 200-220 grams
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups large rolled oats
- 1 ¼ cups all purpose flour (or sub whole wheat)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1½-2 cups dried cranberries
White Chocolate Drizzle (optional)
- ¼ cup white chocolate chips or chopped white chocolate
- 1 teaspoon oil
Oatmeal Cranberry Cookies
- Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla and beat just until smooth.
- Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
- Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
- Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
- Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.
White Chocolate Drizzle (optional)
- In a small microwave-safe bowl, combine chocolate and oil.
- Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
- Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.
Ingredients and Substitutions:
- Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
- Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
- Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
- Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
- Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.
- Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
- Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
- Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!
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