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Chewy Cranberry White Chocolate Oatmeal Cookies

A stack of chewy cranberry oatmeal cookies featuring visible white chocolate chips and dried cranberries.

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Make these soft and chewy cranberry oatmeal cookies featuring tart cranberries and sweet white chocolate chips. This easy recipe delivers a perfect texture for holiday baking or a simple snack.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in the rolled oats, dried cranberries, and white chocolate chips. If using, fold in the chopped pecans or walnuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For the chewiest texture, slightly flatten the tops of the dough balls.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewiness, slightly underbake the cookies; they will firm up as they cool.
  • If you prefer a tangier cookie, use fresh cranberries instead of dried, chopping them slightly before adding.
  • These make excellent giftable cookies when stored in an airtight container.

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