These White Chocolate Cranberry Oatmeal Cookies are soft, chewy, and require no chill time! Loaded with cranberries and white chocolate chips, these are a perfect holiday treat.
With fall well under way, I'm all about holiday baking preparation, combining flavors, and testing new recipes at the moment! Cranberry and white chocolate are a great flavor combination, especially as the weather gets colder and we head into the holiday season.
These white chocolate cranberry oatmeal cookies are loaded with wintery cranberry and white chocolate flavors!
These no-chill cookies are super soft and chewy! They require less than 30 minutes from start to finish and keep well for up to 5 days! So they're perfect to make ahead during the holiday or winter season. I love how the combination of white and red speckles from chocolate chips and cranberries make these cranberry white chocolate oatmeal cookies look so festive!
Ingredients and Variations
Oats - You can use instant oats, old-fashioned rolled oats, or oat flakes, as long as you use the same amount.
Cranberries - I've only tried making this recipe using dried cranberries (not with fresh or frozen cranberries). You can use sweetened or unsweetened dried cranberries and adjust the added sugar amounts accordingly.
White Chocolate - White chocolate balances the slightly sour cranberry taste perfectly, which is why I prefer using white chocolate chips (or small chunks of white chocolate) rather than milk or dark chocolate for this recipe.
You will also need:
- Flour - Cake or AP - weigh this using digital kitchen scales for accuracy!
- Sugar - I used a mixture of granulated and brown sugar, but you can also use one or the other. This recipe is low in added sugar because it also contains honey. Also, dried cranberries and white chocolate chips typically would contain sugars already.
- Honey - To help the oatmeal cookies "stick" - you can also use maple syrup.
- Eggs - For binding and texture.
- Butter - Use unsalted butter softened to room temperature.
- Baking Soda - Leavening agent.
- Vanilla Extract - Flavor enhancer.
- Salt - To balance sweetness.
How to Make White Chocolate Cranberry Oatmeal Cookies
- Prep: Preheat your oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need 2 baking sheets).
- Mix Dry Ingredients: Sift and mix your dry ingredients (flour, salt, baking soda) and set them aside.
- Make the Batter: Mix butter and sugars in a large bowl of a stand mixer fitted with the paddle attachment until the mixture is pale and fluffy. Add vanilla extract and egg and mix for another minute. Add honey and mix to combine.
Add dry ingredients and oats, and mix until just combined - do not overmix. Fold in dried cranberries and chocolate chips using a spatula.
- Assemble and Bake: Take one scoop of cookie dough (using a tablespoon or cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on lined baking sheet. Flatten each cookie slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie.
Bake for 9 - 12 minutes. Cookies should be golden brown. They will be soft when baked but will harden as they cool. Allow to cool for 5-10 minutes on baking sheet, then transfer to a cooling rack to cool completely.
These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. Make sure the cookies have completely cooled before storing.
You can also prepare cookie dough a day ahead, and store it in a refrigerator until ready to bake.
These cookies freeze well for up to 2 months. Store them in a freezer-safe container and thaw overnight before serving.
I have never personally tried making these oatmeal cookies using fresh or frozen cranberries yet, so unfortunately I'm not sure how the texture will turn out!
Old fashioned rolled oats are great for this recipe because they provide a chewy and nutty texture. Flaked or quick oats also work well and I personally find they provide a softer texture for cookies.
These soft oat cookies are great for dunking in cold milk or for serving with hot drinks such as tea, coffee, or hot chocolate!
Enjoy these at any time of day; they make a perfect breakfast or healthy snack and are a great alternative to sugar and preservative-loaded cookies, especially during the festive season!
Other Recipes You May Like
White Chocolate Cranberry Oatmeal Cookies
- 140 g oats rolled or flaked (1 cup)
- 125 g all-purpose flour (1 cup)
- ½ tsp. baking soda
- ¼ tsp. salt
- 112 g unsalted butter softened (½ cup)
- 50 g brown sugar (¼ cup)
- 50 g granulated sugar (¼ cup)
- 1 medium-sized egg
- ½ tsp. vanilla extract
- 1 tbsp. honey or maple syrup
- 70 g dried cranberries (approx. ½ cup + 1 tsp.)
- 70 g white chocolate chips (approx. ½ cup minus 1 tbsp.)
- Preheat the oven to 175°C (350F). Line a large baking sheet with parchment paper.
- Sift and mix flour, salt, and baking powder in a mixing bowl and set aside.
- Place softened butter and sugars in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy (1-2 minutes).
- Add vanilla extract and egg and mix for 1 minute until well combined. Use a spatula to scrape ingredients from the side of the bowl.
- Add honey and mix for 30 seconds to combine.
- Add dry ingredients and oats and mix until just combined. Do not overmix. Fold in cranberries and white chocolate chips using a spatula.
- Take one scoop of cookie dough (using a cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on a baking sheet lined with parchment paper. Flatten each cookie ball slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie.
- Bake for 9-12 minutes until cookies are golden brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to finish cooling.