These white chocolate and cranberry oatmeal cookies are soft, chewy, and easy to make! A great cookie to enjoy during the holidays or anytime throughout the year.
Do you have a go-to cookie recipe that you know will always turn out well? These white chocolate cranberry oatmeal cookies are one of those recipes for me. This is a family cookie recipe that my mom has been making at Christmastime for years. However, this is a great cookie to make all year round!
Not only is this an easy cookie recipe to make, these white chocolate cranberry oatmeal cookies are full of so many great ingredients! White chocolate chips, craisins, oatmeal, walnuts…oh my!
This white chocolate cranberry oatmeal cookie recipe makes soft and chewy cookies that have a slightly crispy exterior. They also strike that perfect balance of being sweet but not too sweet. I love that this cookie recipe is pretty forgiving (real talk: I’ve been known to measure the chocolate chips, oats, and walnuts rather loosely while making this recipe from time to time), resulting in great cookies every time.
TELL ME ABOUT: WHITE CHOCOLATE CRANBERRY OAT COOKIES⠀
Time: Including prep and cook time, plan for about 1 hour to make your white chocolate cranberry oatmeal cookies. This assumes you’re baking one cookie sheet at a time. I like to keep things moving by getting my first sheet of cookies into the oven, and then continuing to prep my other cookie sheets while the first batch of cookies is baking.
Walnuts: While the nuts are optional in this recipe, they add great texture and flavor to this cookie. Plus, walnuts are a good source of fiber, protein, and antioxidants…so including them makes this a healthier cookie, right?
OVERVIEW: HOW TO MAKE WHITE CHOCOLATE CRANBERRY OAT COOKIES⠀⠀
- Preheat oven & prep your cookie sheets: Preheat to 350°F, get your cookie sheets ready (and by ready, I mean out and set to the side; no greasing necessary).
- Make your dough: Start by creaming together your butter and sugars. Then add in the eggs and vanilla and stir to combine. Add your baking soda, salt, and flour and mix until a dough forms. Stir in your white chocolate chips, craisins, walnuts, and oatmeal until mixed thoroughly .
- Drop dough in rounded tablespoons onto your cookie sheet: Spacing your dough balls about 2” apart.
- Bake: Bake each sheet of white chocolate cranberry oatmeal cookies for 12-15 minutes, until the edges of the cookies are browned slightly.
- Cool and store: Transfer cookies to a cooling rack to cool completely. Store cooled cookies in an air-tight container at room temperature for up to a week.
TIPS & TRICKS FOR MAKING THE BEST WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES⠀
How do I get my white chocolate cranberry oatmeal cookies to be the same size? There are a few ways to do this. I like to use a small cookie-scoop to portion out my cookies. The scoop is easy to hold and the filling also comes out of the scoop nicely. Alternatively, you could use a Tablespoon measure.
Could I use a different nut instead of walnuts? While I have not done so myself, pecans would likely be another great option to try in this cookie recipe!
LOVE THIS RECIPE? YOU MAY ALSO ENJOY:
- Chocolate Cherry Crinkle Cookies
- Death by Chocolate Cookies
- Peanut Butter Blossom Cookies
- Chewy Triple Ginger Cookies
White Chocolate Cranberry Oat Cookies
- 1 C butter softened
- 1 C granulated sugar
- 1 C brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 2 C old fashioned oats
- 2 C all-purpose flour
- 1, 12 oz package white chocolate chips
- 1.5 C craisins aka dried cranberries
- 1.5 C chopped walnuts optional
- Preheat oven to 350°F (177°C)
- Cream butter and sugars together until smooth
- Stir in the eggs and vanilla until well combined
- Add the baking soda, salt & flour (1/2 C at a time) and mix until dough is formed
- Stir in the white chocolate chips, craisins, walnuts & oatmeal until mixed throughout the dough
- Drop dough by rounded tablespoons about 2" apart onto ungreased cookie sheets. Bake for 12-15mins until edges are browned slightly
- Remove from the oven and transfer cookies to a cooling rack. Once completely cooled, store in an air-tight container