Oatmeal Cranberry White Chocolate Cookies

24 servings
20 min

Soft & chewy, spotted with chunks of white chocolate and dried cranberries, these Oatmeal Cranberry White Chocolate Cookies are so tasty. The combination is heavenly!

this recipe!

I'm so happy that you've clicked through to this recipe because you're in for a treat! These Oatmeal White Chocolate Chunk Cookies are so tasty and simple to make!

These cookies are not overly sweet. The oatmeal, cranberry and white chocolate flavours really come through in these delicious cookies. The soft and chewy texture is achieved by taking them out as soon as the edges turn light golden brown.

Ingredients notes
  • Butter and eggs should both be at room temperature. Take them out of the refrigerator an hour before baking.
  • I like to use quick oats in this recipe. If you're going to use the old-fashioned larger flaker, pulse the a few times in the food processor first.
  • Sweetened or unsweetened dried cranberries will work in this recipe.
  • For the white chocolate, use good quality baking chocolate or chocolate bars, coarsely chopped.

Step-by-step photos
  • You can use a hand mixer or stand mixer to make these cookies. In a pinch, you could make this recipe by hand, keeping in mind that creaming the butter and sugars until light and fluffy is quite an arm workout 🙂
  • There are just a few simple steps to making these cookies - cream butter and sugar, then add in the eggs.
  • Mix the dry ingredients and add to the butter mixture.
  • Add in the dried cranberries and white chocolate chunks, drop onto cookie sheet and bake!

Variations and substitutions

  • substitute white chocolate chips for the chocolate chunks
  • add in ¼ cup dark chocolate chips for even more flavour!
  • add in ¼ cup raisins

Check out these other great cookie recipes!

Oatmeal Chocolate Chunk Cookies

The Best Chocolate Chip Cookies

Easy Oatmeal Cookies

Whipped Chocolate Chip Shortbread

Oatmeal Cranberry White Chocolate Cookies
Recipe details
  • 24  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • ⅔ cup unsalted butter
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 and ½ cups oatmeal
  • 1 and ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¾ cup sweetened, dried cranberries
  • ⅔ cup white chocolate chunks (or white chocolate chips)

In a large mixing bowl, beat butter and brown sugar together on medium-high speed until light and fluffy.
Add eggs and mix until well combined.
In a small mixing bowl, combine all-purpose flour, rolled oats, baking soda and salt.
Gradually add flour mixture to butter mixture stirring just to combine.
Stir in dried cranberries and white chocolate.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake in 375F oven for 10 to 12 minutes or until edges are golden brown.
  • Substitutions
  • substitute raisins for dried cranberries
  • use unsweetened dried cranberries instead of sweetened
  • add in ¼ cup chocolate chips
  • use white chocolate chips instead of chocolate chunks
  • Storage and freezing instructions:
  • Store cookies at room temperature in covered container for up to 5 days.
  • Cookies may be frozen in a freezer storage container for up to three months. Thaw at room temperature before eating.
Sandra - She's Not Cookin'
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  • Tess Tess on Jan 31, 2022

    I made these the other day but was very disappointed. They ended up being very dry and bland.

  • Bug32533541 Bug32533541 on Sep 11, 2022

    I prepared these and all we tasted was flour! The proportions of flour and oats couldn't possibly be correct.