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These Oatmeal Cranberry Cookies are soft and chewy with a bit of tartness from the cranberries, crunch from the nuts, and sweet white chocolate. They are freezer-friendly, too, so you can make them ahead! The combination is amazing – you’re going to love it.
Soft & Chewy Oatmeal Cookies
This oatmeal cranberry cookie recipe is full of flavor and they have the best soft and chewy texture! They are a classic oatmeal cookie, but I added in cranberries, pistachios, and white chocolate chips which all pair so well together. They are the perfect recipe for any party or get together!
The best cookies are my chewy oatmeal cookie recipe. We love the texture: chewy thanks to the oats, soft thanks to all the brown sugar! Because of the colors – red, green, and white – these white chocolate oatmeal cranberry cookies are perfect for Christmas but we love them all year! Make a batch ahead to share on all the cookie platters, or keep them all to yourself.
Ingredients Needed
- Oatmeal Cookie Ingredients: All of my oatmeal cookies have the same basic ingredients. Unsalted butter (softened), lots of packed brown sugar, egg, vanilla, salt, baking soda, cinnamon and all-purpose flour with oats.
- Quick Cooking Oats: I use quick oats in my cookie recipes instead of old fashioned oats – did you know you can make your own quick cook oats if you only have rolled oats? (Note I do not recommend using steel cut oats in this recipe.)
- Mix-ins: Sweetened Dried Cranberries (Craisins), White chocolate chips, Salted pistachios. Feel free to substitute chopped pecans or walnuts if you prefer, or omit, and raisins work great in this recipe too. Or even apples like in my apple oatmeal cookies!
How to Make Oatmeal Cranberry Cookies
- Cream the butter and brown sugar for 1-2 minutes until it’s fluffy.
- I like to whisk my dry ingredients (all-purpose flour, baking soda, cinnamon, and salt).
- Once the egg and vanilla are mixed in, you’ll mix in the dry ingredients and then the oats. Then stir in the the dried cranberries, white chocolate chips, and optional nuts.
- Use a cookie scoop to get even sized cookies (1 or 2-tablespoon size). The dough does require chilling.
- Once chilled, bake the cookies until they are no longer glossy on top and a light golden around the edges. Cool them on the pan for at least five minutes before removing them.
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Expert Tips
- If you chill the dough for longer than 30 minutes, cover the pan with plastic wrap, so it doesn’t dry out. If the dough is very cold when you bake the cookies, I recommend lightly pressing them down into a disc. Very cold dough won’t spread as much, and this will help.
- Once the cranberry oatmeal cookies are thoroughly cooled, store them in an airtight container for up to three days at room temperature.
- If you have old-fashioned oats on hand, you can turn them into quick oats for this recipe. Pulse them in a food processor to break them down until they look like quick oats.
- If you use salted butter, reduce the amount of added salt by ¼ teaspoon.
Storage
Once the cranberry oatmeal cookies are thoroughly cooled, store them in an airtight container for up to three days at room temperature. You can freeze them for up to three months. For the best results, keep them in a freezer bag or container and separate the layers of cookies with paper towels. When you thaw them, the towels will absorb the excessive moisture.
These are great on a holiday platter with cinnamon roll cookies!
FAQ
I don’t recommend that for this recipe – the cookies don’t cook long enough for the fresh cranberries to cook all the way and they’ll be too juicy, causing the cookies to not bake properly.
No soaking required – just add them to your batter. However, if you like juicier raisins or dried fruits, then you can soak them first.
This recipe uses instant oats – I find quick oats to be better in cookies. Old Fashioned oats are too coarse and create too thick of a batter.
Chewy Oatmeal Cranberry Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ cup (93g) all-purpose flour
- 1 ⅔ cups (150g) quick cooking oats
- ¾ cups (94g) dried cranberries
- ½ cup (85g) white chocolate chips
- ½ cup (65g) salted pistachios
Instructions
- Cream butter and brown sugar with a hand or a stand mixer in a large bowl. Beat until fluffy, about 1-2 minutes.
- Add egg, vanilla, salt, baking soda, and cinnamon and mix until smooth.
- Mix in flour, then mix in quick oats.
- Add cranberries, white chocolate and pistachios and stir until combined.
- Drop 2 tablespoon cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat. No need to space; we are chilling the dough. Chill for at least 30 minutes.
- Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone and space the cookies 2-inches apart.
- Bake 12-16 minutes, or until no longer glossy on top and light golden around the edges. Cool at least 5 minutes before removing from pan.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Recipe Notes
- Feel free to use any nut in place of the pistachios. You can also omit the nuts and add extra white chocolate and/or cranberries.
- If using salted butter reduced salt to ¼ teaspoon.
- To make your own quick oats from old fashioned, pulse them a few times in the food processor.
- If chilling longer than 1 hour, cover with plastic wrap so they don’t dry out.
I would like to get some recipes for diabetics. Like cookies,pies,cakes, cobblers and other of interest.