Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. That says a lot, considering the fact that there are 74 cookie recipes on this website!
And yes, I was surprised by that number myself when I checked a moment ago! Clearly, we really like our cookies.
Cranberry White Chocolate Oatmeal Cookies
I owe my cousin, Hope, a big thank you for suggesting this flavor combination many years ago.
This cookie was a hit from the first time I made it. Dried cranberries, white chocolate chips, and old-fashioned oats add up to Sean and Ben’s favorite cookie of all time.
Not a fan of white chocolate? Swap in dark or semi-sweet chocolate chips for a tasty alternative. We love them both ways.
Oatmeal Cookie Recipes
In case you can’t tell by the fact there are over a dozen cookie recipes with oatmeal on this site, I really love oatmeal cookies.
Whether you’re team raisin or not, these Oatmeal Chocolate Chip Cookies or these Oatmeal Raisin Cookies are guaranteed to thrill you. Me? I love them both equally, but I’ll let you pick your favorite.
Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.
From Old Fashioned Iced Oatmeal Cookies to Coconut Lover’s Oatmeal Cookies , Orange Spice Oatmeal Cookies to Soft and Chewy Oatmeal Butterscotch Cookies , we love them all.
If you’re an oatmeal cookie lover, you’ll want to try Oatmeal Toffee Cookie Granola, Cranberry Coconut Oatmeal Cookies , and Oatmeal Chocolate Chip Peanut Cookies too!
Save a few cookies and don’t miss out on Oatmeal Cookie Ice Cream too. It is a creamy, rich ice cream loaded with chunks of chewy oatmeal cookies!
Chocolate Cranberry Cookies are buttery brown sugar cookies filled with melting chocolate chunks and chewy cranberries.
Oatmeal Cranberry Cookies
- butter
- light brown sugar
- white sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- kosher salt
- cinnamon
- old fashioned oats
- dried cranberries
- white chocolate chips
Gluten Free Oatmeal Cookies
I’ve played with several different oatmeal cookie recipes for the past few months trying to figure out a gluten-free oatmeal cookie that compares to our traditional oatmeal cookies . I’m thrilled to tell you that this cookie recipe is it.
If you don’t need a gluten-free cookie, just follow the traditional recipe as written. The gluten-free alternative is at the bottom and works beautifully too.
Both the gluten-free and traditional cookie recipes have crisp edges and chewy centers. You’re going to love them!
Check out all of the Gluten Free Dessert Recipes on this website!
Ingredients1x2x3x
- ▢ ¾ cup butter softened
- ▢ 1 cup light brown sugar
- ▢ ½ cup sugar
- ▢ 2 eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 1¼ cups all-purpose flour*
- ▢ 1 teaspoons baking soda
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon cinnamon
- ▢ 3 cups old fashioned oats
- ▢ ¾ cup dried cranberries
- ▢ ⅔ cup white chocolate chips
*Gluten-Free Alternative
- ▢ 1 cup brown rice flour
- ▢ ½ cup tapioca starch
Instructions
- Preheat oven to 350°F. In a large bowl, combine the butter and sugars. Beat until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and oats. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir to mix throughout.
- Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
- Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-16 minutes.) Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
- Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!
Notes
- semi-sweet chocolate or dark chocolate chips work may be substituted
{originally published 10/1/12 – recipe notes updated 2/25/22}
Cranberry White Chocolate Oatmeal Cookies
Ingredients
- ¾ cup butter softened
- 1 cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour*
- 1 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 3 cups old fashioned oats
- ¾ cup dried cranberries
- ⅔ cup white chocolate chips
*Gluten-Free Alternative
- 1 cup brown rice flour
- ½ cup tapioca starch
Instructions
- Preheat oven to 350°F. In a large bowl, combine the butter and sugars. Beat until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and oats. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir to mix throughout.
- Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
- Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-16 minutes.) Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
- Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!
Notes
- semi-sweet chocolate or dark chocolate chips work may be substituted
Cranberry White Chocolate Oatmeal Cookies https://barefeetinthekitchen.com/cranberry-chocolate-chip-oatmeal-cookies/
