The softest, chewiest White Chocolate Cranberry Oatmeal Cookies. Rustic, homey & 100% delicious – these cookies are perfect for the holidays. 
Oatmeal cookies are such a classic. And these white chocolate cranberry oatmeal cookies are the perfect Christmas variety.
Especially if Santa Clause is anything like my father – who requires oatmeal in his chocolate chip cookies.
What you’ll especially love about these oatmeal cookies is the soft & chewy texture. Sometimes oatmeal cookies are dry, too crunchy, or just kind of blah. But these cookies break all the stereotypes.
Plus, the bright red cranberries give them that extra holiday cheer. (I make them all year round though….)
The recipe is actually a slight adaptation of my Oatmeal Raisin Cookies. It calls for brown sugar for a deeper caramel taste, lots of vanilla & cinnamon. I like to use old fashioned oatmeal for this recipe instead of quick oats because it gives more texture and chewier cookies. (Obvious pluses).
Then for extra thick cookies, we chill the dough in the fridge before baking. Then underbake the cookies just slightly. Cookies actually bake more after they come out of the oven and cool on the cooking tray. So they don’t need to be 100% finished baking when you take them out of the oven.
These white chocolate cranberry oatmeal cookies are a mouthful to say – and I dare say you’ll be filling your mouth with them too. (Ok – that was definitely a Dad joke, please excuse my terrible humor). But I promise you’ll be in love. They’re homey, rustic, filled with flavor and the perfect cookie for a chilly winter day.
Soft & chewy white chocolate cranberry oatmeal cookies have a delicious texture and a delicious hint of cinnamon. Perfect for the holidays!
- 1/2 cup unsalted butter ,softened to room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tbsp honey
- 1 large egg
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups oatmeal , old fashioned or large flake oats (not instant)
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
In a large bowl beat together the butter and sugars on medium speed until light & fluffy.
Add in the egg, honey & vanilla and continue beating until combined.
In a separate medium bowl, whisk together the flour, cinnamon, baking soda and salt.
- Add the flour mixture to the butter, mixing on low with the electric mixer until combined.
Turn the mixer down to low speed and beat in the oatmeal, followed by the chocolate chips and dried cranberries.
Form the dough into balls of about 1 to 1.5 tablespoons and place on a plate. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 48.
When ready to bake, preheat the oven to 350F degrees.
Place cookies 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake for 9-11 minutes, or until the tops are just set. Allow to cool on the cookie sheet for 10 minutes, then transfer to a wire rack to continue cooling.
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