Yield: 28 cookies

White Chocolate Oatmeal Cranberry Cookies Recipe

Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes

These White Chocolate Cranberry Oatmeal Cookies are chewy, sweet and so easy to make. Thick oatmeal cookies sweetened with brown sugar and packed with cranberries and white chocolate!


  • 1 ¾ cups all-purpose flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon cornstarch
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 ½ cups packed dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 ¼ cups dried cranberries, divided
  • 1 ¼ cups white chocolate morsels, divided


    1. In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
    2. In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
    3. Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in 1 cups of the dried cranberries and 1 cup of the white chocolate chips, reserving ¼ cup of each for the tops of the cookies.
    4. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
    5. Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
    6. Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 2-3 dried cranberries and 2-3 white chocolate chips into the tops of the cookie.
    7. Bake for 10-12 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
    8. Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.


  • STORAGE: Store cookies in an airtight container, at room temperature for up to a week. Freeze baked cookies for up to 3 months.
  • FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
  • Pressing the white chocolate chips and cranberries on top after baking helps the cookies look enticing. This is totally optional. If you skip this step, add all the cranberries and morsels to the cookie dough instead.
  • Oats. Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 137mgCarbohydrates: 32gFiber: 2gSugar: 19gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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