Cranberry White Chocolate Oatmeal Cookies

cranberry white chocolate oatmeal cookies on small plate next to glass of milk

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These Cranberry White Chocolate Oatmeal Cookies are bursting with sweet white chocolate chips and tart dried cranberries wrapped around an oatmeal cookie dough. Chewy, colorful and festive, it’s a classic cookie recipe for all of your holiday cookie platters – make ahead and freezer friendly!


  • 1 stick (8 tablespoons) unsalted butter*, room temperature
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups old-fashioned rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup dried cranberries
  • 1/2 cup white chocolate chips


  • Preheat oven to 350ºF; line a large baking sheet with parchment paper and set side.
  • Mix wet ingredients: In large bowl of stand mixer using paddle attachment (or using hand mixer) cream together butter and sugar on high speed for about 1-2 minutes – mixture should be light and fluffy. Add in egg and vanilla, beating on medium speed until mixture is smooth.
  • Add dry ingredients: Add in rolled oats, flour, cinnamon, baking soda and salt. Mix on low speed until almost combined, then fold in cranberries and chocolate chips. Dough will be fairly thick and a little sticky.
  • Scoop dough: Using medium cookie scoop (I used #30), scoop dough (I press/flatten into cookie scoop) and place on prepared baking sheet. Make sure to leave some room for cookies to spread, about 3″ apart. I like to space in rows of 3, alternating with rows of 2 (see photos above).
  • Bake cookies for 9-12 minutes. The middles may seem slightly soft but they will set upon cooling on baking sheet. Make sure to cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.


STORAGE – Cookies will keep in airtight container at room temperature for about 1 week (if they last that long).

FREEZE – Baked cookies can be frozen for up to 3 months. Thaw to room temperature.


  • Prepare the cookie dough as instructed, then place the unbaked cookie dough balls on a parchment-lined cookie sheet small enough to fit in your freezer.
  • Freeze the dough for 1 hour, then transfer to a plastic freezer storage bag. Label, date and freeze for up to 3 months.
  • When ready, bake the cookies as instructed (no need to thaw!), adding 1-2 minutes to the baking time.