White chocolate oatmeal cranberry cookies are the perfect combination of sweet and tart. Fresh cranberries are combined with white chocolate chips to create one of my favorite cookies!
Oatmeal Cranberry Cookies
White chocolate cranberry cookies are soft and rustic and will give you a sweet and tart taste when you take a bite. Fresh cranberries and white chocolate chips are combined with old fashioned rolled oats to create a truly delectable cookie.
Personally, this is one of my favorite styles of cookies! I love any cookie made with rolled oats. But the combination of tart cranberries with sweet white chocolate chips is just the best. I brought these over to a family member’s house and they were a hit!
These cookies are soft and chewy. They’re more delicate than other styles of cookies and store better in a hard container to help prevent breaking.
Tip: You might also enjoy these banana cranberry breakfast cookies which are gluten-free.
What Do Oatmeal Cranberry Cookies Taste Like?
These cookies are tart and sweet with a soft chewy texture. When you take a bite you’re pleasantly surprised by the tartness of the fresh cranberries which is one of my favorite things about this cookie.
Ingredients and Substitutions
Here’s what you’ll need to make these oatmeal cranberry cookies:
Cranberries: This recipe uses 1 cup of fresh cranberries which creates the perfect tartness. These are usually only available in the Fall/Winter. If you’re unable to find them, you can substitute for dried cranberries (these will be sweet tasting and not tart).
White Chocolate Chips: You’ll need one cup of white chocolate chips. Any brand will do!
Rolled Oats: I use these sprouted oats and just love ’em! Rolled oats will bake differently than quick oats which will create a mushier texture. Rolled oats are the large flake oats.
Flour: You’ll need ¾ cup of all purpose flour for the recipe.
Sugar: This recipe uses ½ cup of brown sugar. You could also use coconut sugar. Or if you want these to be sugar-free, try Lakanto brown sugar substitute sweetener.
Other Baking Ingredients: You will also need unsalted butter, vanilla extract, baking powder, baking soda, cinnamon, and a pinch of salt.
Dried Cranberries: You can replace the fresh cranberries with dried cranberries. These don’t have the same tartness and are sweet tasting but they’ll work too.
Chocolate Chips: You can easily replace the white chocolate chips with milk or dark chocolate chips.
Nuts and Seeds: Add chopped walnuts, pecans, sunflower seeds or any other favorites to the cookie batter. Try adding ½ cup of nuts or seeds and see how it goes. This may alter the baking time by a little.
How To Make Oatmeal Cranberry Cookies
- Whisk together the dry ingredients in a medium bowl. Set aside for now.
- In a large bowl, cream the butter and sugar with a hand mixer. Beat in the egg and vanilla.
- Add the dry ingredients and mix together. Next, stir in the rolled oats, cranberries and white chocolate chips using a spatula. The batter will be quite sticky.
- Use a cookie scoop or 1 Tbsp measuring spoon to drop the cookies onto a baking sheet lined with parchment paper. Bake for 10-12 minutes at 375°F.
- Remove from oven and let cool for 10 minutes before transferring to a baking rack to cool.
How To Store The Cookies
These cookies are delicate and can crumble which is why I like to store them in an airtight container (not a ziploc bag). You can store these on the counter for up to 1 week or in the fridge.
I prefer to store mine in the fridge as they tend to absorb moisture while on the counter which results in a softer, more delicate cookie.
Oatmeal cranberry cookies also freeze well! They can be stored in an airtight container or ziploc bag for up to 6 months. If storing in a bag, be careful not to toss them around often as they can break easier.
More Cookie Recipes To Try
Applesauce Spiced Cookies: Soft and delicious. Topped with a bit of cinnamon sugar.
Banana Cranberry Breakfast Cookies: An easy grab-and-go breakfast cookie idea. My husband loves these with his morning coffee.
Healthier Oatmeal Chocolate Chip Cookies: These remind me of the classic cookies my mom used to make but with a healthier upgrade.
Did you love this oatmeal cranberry cookie recipe? Be sure to leave a rating below!
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- Preheat the oven to 375°F. Line a baking sheet with parchment paper. I like to spray the baking sheet then place the parchment on top – this helps it to stay in place.
- Wash and slice the fresh cranberries into quarters.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, cream the butter and brown sugar with a hand mixer.
- Beat in the egg and vanilla extract.
- Add the dry ingredients (flour mixture) to the wet ingredients and mix together.
- Add the rolled oats, cranberries and chocolate chips. Mix together with a spatula.
- Ingredients should be mixed evenly and the batter will be sticky.
- Use a cookie scoop or 1 Tbsp measuring spoon to drop cookies on to baking sheet. Leave 1-2" between each one as these cookies will spread as they bake.
- Bake for 10-12 minutes (I baked mine for 12). Let cool 10 minutes, then transfer to a baking rack to cool completely.
- Store cookies in an airtight container in the fridge or counter for up to 1 week. Note: These cookies are soft and delicate and store better in a hard container.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.