Print Recipe

Cranberry White Chocolate Oatmeal Cookies

Soft and chewy cranberry white chocolate chip oatmeal cookies. A classic cookie with a fun pop of flavor and color. A perfect treat for the holidays or any time of the year!
Prep Time5 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 2 dozen


  • 1/2 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 3/4 C all purpose flour
  • 1 1/2 C old fashioned oats
  • 3/4 C white chocolate chips see notes
  • 3/4 C dried cranberries


  • In a large bowl or stand mixer, cream together butter with granulated sugar and light brown sugar. Beat until light and fluffy. Mix in egg and vanilla, followed by next four ingredients. Scrape bowl as needed. Mix in flour, followed by old fashioned oats. Mix until just combined and no streaks remain. Stir in chocolate chips and dried cranberries by hand.
  • Refrigerate dough for 30-60 minutes.
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  • Scoop dough using a medium cookie scoop. Space 2-3 inches apart on prepared baking sheet. If desired, top off with additional chocolate chips and dried cranberries. Lightly press down on each cookie to flatten slightly.
  • Bake for 10-12 minutes or until the edges are just set. Allow cookies to rest on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container for up to a week.


*Use 1/2-3/4C white chocolate chips or your favorite chocolate chips, per taste preference.
Recipe yields 2 dozen cookies.
An original recipe from Baked by Rachel