White Chocolate Cranberry Oatmeal Cookies are a blend of soft, chewy oats with sweet white chocolate and tart cranberries, spiced with cinnamon and nutmeg. Enjoy one with a glass of milk, a cup of coffee, or as a dessert! They would also be perfect for the holidays with their festive look. The base of this cookie is my oatmeal cookie, which you will love as well!

White Chocolate Cranberry Oatmeal Cookies spread out on a white table from overhead.

Ingredients & Substitutions

Oats: I prefer using old-fashioned oats, also known as rolled oats. They have a softer, chewier texture and bring a little extra depth to each bite. You could use quick oats, but the cookies will have a different texture. However, they will still be delicious!

Spices: Cinnamon and nutmeg are warm and comforting spices that enhance the flavor of an oatmeal cookie.

Brown Sugar: You only need brown sugar (no granulated sugar) for this cookie dough. Brown sugar has a more complex flavor with a rich, caramelized taste that complements the nuttiness of oats.

Cranberries: Chopped dried cranberries provide bursts of tangy, fruity flavor that contrast beautifully with the sweetness of the white chocolate.

White Chocolate: Creamy, sweet white chocolate complements the tart cranberries. If preferred, try the cookies with dark chocolate chips, milk chocolate, or semi-sweet chips. Or, mix and match some baking chips to add to the cookies.

Adding toppings to White Chocolate Cranberry Oatmeal Cookies before baking.

When are White Chocolate Cranberry Oatmeal Cookies Done Baking?

There is a big difference in the texture of oatmeal cookies when baking time is adjusted by as few as 2 minutes. Make sure you are keeping an eye on them starting at seven minutes. I remove my cookies when they appear a little bit underbaked and the center is still a bit glossy in appearance. The cookies should be fully cooked, but a very soft and delicate center is the best way to eat them.

Absolutely! In fact, oatmeal cookie dough is perfect for making ahead and freezing. Then, you can enjoy a freshly baked cookie (or 2 or 12) when you are craving one or a dozen! To freeze the dough, first, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet. Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid. After frozen, store them in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.

White Chocolate Cranberry Oatmeal Cookies stacked with top cookies halved showing inside texture.

How To Store White Chocolate Cranberry Oatmeal Cookies

To store white chocolate cranberry oatmeal cookies, first, let them cool completely. Then, store them in an airtight container at room temperature. They will last up to 3-5 days. For longer storage, freeze the cookies for up to 2-3 months.

White Chocolate Cranberry Oatmeal Cookies on a white table spread out from overhead.

White Chocolate Cranberry Oatmeal Cookies

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
White Chocolate Cranberry Oatmeal Cookies are a blend of soft, chewy oats with sweet white chocolate and tart cranberries, spiced with cinnamon and nutmeg. Enjoy one with a glass of milk, a cup of coffee, or as a dessert!

Ingredients

  • 1 ½ cups (187.5 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 cups (180 g) old-fashioned oats
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 ½ cups (195 g) dried cranberries, roughly chopped
  • 1 ½ cups (252 g) white chocolate chips, roughly chopped

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats.
  • To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
  • Add eggs, vanilla, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
  • With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
  • Mix in dried cranberries and white chocolate chips.
  • Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Press to flatten the cookies.
  • Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
  • Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!

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What the Test Kitchen had to say about this recipe:

Autumn

Give me all the cranberries this time of year! I love them in this white chocolate oatmeal cookie!

Elizabeth

I am not always a fan of white chocolate, but I love them with the cranberries in these oatmeal cookies! Very festive and delicious!

Rachael

I love the texture of these oatmeal cookies and cranberry white chocolate is such a wonderful flavor combination!

Bella

I love oatmeal cookies. Cranberries offer a nice tartness to this! It complements the white chocolate and oatmeal cookie beautifully.

Selena

Your basic oatmeal cookie leveled up! I like the contrast of the tart cranberry with the white chocolate.

Annabelle

The flavor combination is so good! These cookies have great texture and stay soft for days!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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