Oatmeal Cranberry Cookies

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Oatmeal Cranberry Cookies – soft and chewy oatmeal cookies loaded with dried cranberries and white chocolate chips. A great cookie everyone will love any time of year!

When in doubt cookies are always a good idea. Whether you are looking for a dessert to bring to a potluck, something to make on the weekend, something to make for a friend…..cookies are always a hit.

Don’t get me wrong, I love my Perfect Chocolate Chip Cookies, they are my go-to almost all of the time. But sometimes you want to mix it up, and do the unexpected. That is where these Oatmeal Cranberry Cookies come in. You don’t really think of cranberries being in cookies all that often, but they really should be!

oatmeal cranberries cookies stacked on a table

 

I am just going to say it now, cranberries are better than raisins at pretty much everything! My classic Oatmeal Chocolate Chip Cookies are thick, chewy, and delicious. And if you were a raisin fan, it would be the perfect cookie to put them in. BUT, hold on and let’s rethink that.

Dried cranberries are sweeter, have better flavor and are all around just better than raisins. So these Oatmeal Cranberry Cookies need to be what you try, if you normally are a fan of raisins in your oatmeal cookies.  

oatmeal cranberry cookie dough in a mixing bow

What’s In Oatmeal Cranberry Cookies

  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Eggs
  • Vanilla Extract
  • Quick Cooking Oats
  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Dried Cranberries
  • White Chocolate Chips

The white chocolate chips are optional if you are more of a purist. I like the sweetness that it gives the cookies and the flavors just work well together.

cookies on a wire rack cooling

How To Make Oatmeal Cranberry Cookies

Scroll down to the recipe card to get the full printable recipe

These come together pretty much like your average cookies. A stand mixer with a paddle attachment makes quick work of it, and your cookies will be ready in no time!

  1. Start by creaming the butter and both sugars together until it is light and fluffy. This can take a couple minutes to really come together. Make sure your butter is room temperature when you start so the sugars really blend with it.
  2. Add in the eggs and vanilla extract and mix until well incorporated.
  3. Mix in the flour, oats, baking soda and salt until it is combined and a dough has formed.
  4. Fold in the dried cranberries and white chocolate chips until they are evenly distributed.
  5. Scoop balls of dough, about the size of a golf ball onto a lined baking sheet.
  6. Bake for 10-11 minutes until the edge are golden and the centers are just set.
  7. Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.
a stack of oatmeal cranberry cookies

Cooking Baking Tips

  • Start with room temperature butter. I know you want to make cookies right now! I don’t blame you. But the way you get the best cookies is by starting with butter than is soft. You want it to really combine with the butter and sugar and blend together.
  • This recipe DOES NOT require you to chill the dough. That being said, you are definitely welcome to make the dough ahead and let it sit in the fridge for up to 48 hours before baking. If you do this, I recommend, forming it into balls first, or it will get very hard to scoop otherwise.
  • Do not overbake your cookies. This happens all the time with cookies, people wait until the cookies look 100% done in the oven before they take them out. But you have to remember the cookies continue to cook after they come out of the oven. Even if you take them off the tray immediately, they are still 350º in the center, and will continue to cook. So you want to take them out when the edges are set and the tops appear just dry.
  • The recipe calls for quick cooking oats because I like the texture better with the dried cranberries. But you can use old fashioned oats in this recipe and your cookies will turn out great!

Store cooled cookies in an air tight container for up to 5 days. Or you can put them in the freezer for up to 3 months.

No matter what type of cookie I make, I always like to freeze the dough. Place balls of dough onto a baking sheet and put in the freezer until the dough is frozen. Remove and place in a freezer safe bag and put in the freezer for up to 6 months. Then you can take out just a few cookies at a time and bake them. Nothing beats fresh cookies any day of the week!

pinterest collage of oatmeal cranberry cookies up close
Yield: 36

Oatmeal Cranberry Cookies

close up oatmeal cranberry cookie stacked on a table

Oatmeal Cranberry Cookies - soft and chewy oatmeal cookies loaded with dried cranberries and white chocolate chips. A great cookie everyone will love any time of year!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 whole large eggs
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups quick cooking oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups dried cranberries
  • 1 cup white chocolate chips

Instructions

    1. Preheat oven to 350º F.
    2. In an electric stand mixer, cream together the butter and both sugars together until it is light and fluffy. This can take a couple minutes to really come together.
    3. Add in the eggs and vanilla extract and mix until well incorporated.
    4. Mix in the flour, oats, baking soda and salt until it is combined and a dough has formed.
    5. Fold in the dried cranberries and white chocolate chips until they are evenly distributed.
    6. Scoop balls of dough, about the size of a golf ball onto a lined baking sheet.
    7. Bake for 10-11 minutes until the edge are golden and the centers are just set.
    8. Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.

Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 166Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 75mgCarbohydrates 24gFiber 1gSugar 15gProtein 2g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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7 Comments

  1. I can already tell that I’m going to be making a lot of these cookies from now until New Year’s. These flavors are perfect for the holidays!