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    You are here: Home / Desserts / Cookies / White Chocolate Cranberry Oatmeal Cookies

    White Chocolate Cranberry Oatmeal Cookies

    September 27, 2017 By Sam 56 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    Cranberry White Chocolate Chip cookies

    Big fat white chocolate cranberry oatmeal cookies!  The name pretty much has it covered — thick cookies with slightly crisped exteriors and soft chewy center, loaded with sweet white chocolate chips and dried cranberries and made with pulverized oats.  These cookies have the best texture, and their flavor is unforgettable! 

    White Chocolate Cranberry Oatmeal Cookies || Sugar Spun Run

    Zach asked me to make this recipe for him a while ago after tasting them at a work lunch.

    I dutifully wrote down all of the cookie qualities that he asked for: cranberries, white chocolate, soft and chewy interiors, and oats, but without an overwhelmingly “oaty” (!?) texture.  I then proceeded to skip right on past that recipe request for the next year and a half.

    Yup, a year and a half.

    You’d think that with all of the baking that I do every day my very own husband wouldn’t need to wait 545 days or so for such a simple request, but here we are, and when I told him that I’d finally made these white chocolate cranberry oatmeal cookies for him, he had literally no idea what I was even talking about.

    White Chocolate Cranberry Oatmeal Cookies || Sugar Spun Run

    Fortunately, that didn’t stop him from inhaling a dozen of them still warm (and commenting that they would be great with some nuts added, which were definitely not on the original request list!).

    Most of the qualities that he had requested were easy enough to match.  I started by making my favorite oatmeal cookies and added the cranberries and white chocolate chips, but I found that the texture was definitely too “oaty” (I spent a long time pondering over this word, and have resolved to now leave myself better notes moving forward).

    I wanted chewier cookies that complemented the abundance of add-ins that are included here without competing against them.  I like a cookie with texture, but my first few batches were definitely too much and almost seemed like I was biting into a granola bar rather than a cookie.

    I finally found the perfect way to include oats by pulverizing them in my food processor for a few seconds before stirring them into the dough.

    Oats in bowl

    White Chocolate Cranberry Oatmeal Cookie Dough

    This gave the cookies a perfect texture — you won’t want to process them to pure powder, but add them to your food processor and just pulse for about five seconds until they’re mostly broken up (finer than instant oats, but not completely pulverized, see the picture above).

    Make sure that you chill this cookie dough before baking.  Chilling will keep your cookies from spreading too thin, I like to chill them and then bake on 375 (as opposed to 350, which is the temperature I use for many of my cookies) for thick, fat cookies.

    Chilling also gives the flavors a bit of time to begin to really meld together, there’s a small amount of cinnamon sprinkled into the dough that gives these white chocolate cranberry oatmeal cookies a subtle spice.

    Cranberry oatmeal white chocolate cookies

    Can I just say that I know I’m getting way ahead of myself right now, but I really think these would make great Christmas cookies.  Make them today, but make sure you save the recipe for the upcoming holidays, too!

    Enjoy!

    Just a heads-up that I’ll be going Live on my Facebook page at 12:00 EST tomorrow and would love it if you could join me!  Thank you to everyone who tuned in for last week’s Live where I had my special guest, Andi — I’m hoping I can convince her to help me again this week!

    Stack of cranberry oatmeal white chocolate cookies

    White Chocolate Cranberry Oatmeal Cookies

    Big fat white chocolate cranberry oatmeal cookies! 
    4.94 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 30 cookies
    Calories: 186kcal
    Author: Sam Merritt

    Ingredients

    • 2 ½ cups old fashioned rolled oats measure before processing in food processor (200g)
    • 1 cup butter softened to room temperature (216g)
    • 1 cup light brown sugar tightly packed (200g)
    • ¼ cup sugar (50g)
    • 2 large eggs
    • 1 ½ teaspoon vanilla extract
    • 1 ¾ cup all-purpose flour (218g)
    • 1 teaspoon cornstarch cornflour in UK
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • ½ teaspoon cinnamon
    • 1 ¼ cup premium white chocolate chips (212g)
    • 1 ¼ cup dried cranberries or Craisins (200g)
    Prevent your screen from going dark

    Instructions

    • Place your oats in a food processor and pulse about 5-10 seconds.  Set aside.
    • Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).  
    • Add eggs, one at a time, beating until combined.
    • Stir in vanilla extract
    • In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
    • Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
    • Gradually stir in oats until completely combined. Add white chocolate chips and cranberries and stir well.
    • Chill dough in refrigerator for 30 minutes.
    • Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
    • Drop cookie by rounded 2 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
    • Bake on 375F for 10-12 minutes or until edges are lightly golden brown (centers may still seem slightly underbaked, they'll finish cooking as they cool on the cookie sheet)
    • Allow cookies to cool completely on cookie sheet before serving and enjoying.

    Nutrition

    Serving: 1cookie | Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 162mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Cranberry White Chocolate Chip cookies

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    Reader Interactions

    Comments

    1. Lisa

      November 27, 2019 at 6:50 pm

      Followed the recipe, but the cookies didn’t spread at all. I just got very puffy and cakey cookies. Great taste, but not the texture I was looking for.

      Reply
      • Sam

        November 28, 2019 at 10:49 am

        Hi Lisa! I’m glad you were still able to enjoy the taste of the cookies! It sounds like there may have been a little too much flour in the batter, it’s a very simple mistake. Make sure to check out my page on how to measure flour to ensure you have the right amount. I hope this helps! 🙂

        Reply
    2. Louise

      November 12, 2019 at 5:38 pm

      Can you use fresh cranberries?

      Reply
      • Sam

        November 12, 2019 at 5:53 pm

        I haven’t tried with fresh but I’m not sure that it would work quite as well, I think I would recommend sticking to dried for this recipe.

        Reply
    3. Crystal Smith

      July 15, 2019 at 3:49 pm

      Will it work to dip these in melted white chocolate? That’s what I do with my Ginger cookies, and everyone loves those!

      Crystal

      Reply
      • Sam

        July 15, 2019 at 9:45 pm

        That sounds good to me! Enjoy! 🙂

        Reply
    4. Debra

      February 13, 2019 at 2:06 pm

      5 stars
      Love your cookies! I’ve made them twice now. The second time I added walnuts. Great recipe! Thanks again!

      Reply
      • Sam

        February 13, 2019 at 7:34 pm

        I am so glad you enjoyed them, Debra! 🙂

        Reply
    5. Lisa Benway

      January 19, 2019 at 10:07 am

      5 stars
      This was a HUGE hit and is now part of my Xmas cookie repertoire!

      Reply
      • Sam

        January 19, 2019 at 11:09 am

        I’m so happy to hear this! Thanks for letting me know how they turned out, Lisa!!

        Reply
    6. Anitra WILLIAMS

      January 06, 2019 at 8:29 pm

      I followed the recipe to a T. They taste great but have a texture that reminds me more of a cake or a soft biscuit…any suggestions???

      Reply
      • Sam

        January 10, 2019 at 12:03 am

        Hmm, could the flour be over-measured, by chance? Are you using weights or cups? If using cups, stir the flour, spoon it into the measuring cup and then level it off, never scoop the flour directly into the cup. I hope that helps!

        Reply
    7. Cathy

      December 23, 2018 at 3:49 pm

      These look amazing! I don’t have a food processor, though. Think I can skip that step?

      Reply
      • Sam

        December 23, 2018 at 11:30 pm

        I think that will work! You could also try my regular (no food processor required) oatmeal cookie recipe and stir in the add-ins at the end. Enjoy!

        Reply
    8. Melissa

      December 16, 2018 at 6:18 pm

      5 stars
      Hubby and I absolutely loved these cookies. I will definitely make again and again!

      Reply
      • Sam

        December 16, 2018 at 11:25 pm

        I am so glad you enjoyed them, Melissa! 🙂

        Reply
    9. Melissa

      December 16, 2018 at 6:16 pm

      These cookies were absolutely delicious! My hubby loved them so much I had to take them away because he over did his limit! Thank for the recipe.

      Reply
    10. Jimi Curtis

      December 13, 2018 at 7:17 pm

      Did you ever make them with nuts? If so, did you change anything?

      Reply
      • Sam

        December 13, 2018 at 10:41 pm

        Yes! I just do 1 cup chocolate chips, 1 cup craisins, and a heaping half cup of chopped nuts. Enjoy! 🙂

        Reply
    11. Marion

      August 04, 2018 at 11:49 pm

      The consistency of the dough is very sticky. Is that normal?

      Reply
      • Sam

        August 05, 2018 at 9:56 pm

        It’s usually a little sticky, but after chilling it shouldn’t be too bad. It may just need more time to chill, or a Tablespoon or two more flour

        Reply
    12. Jeanniela

      November 03, 2017 at 10:45 am

      5 stars
      Thanks so much!! I made them and they were so tasty! Only that they didn’t look like the ones in your awesome picture haha.!! I guess mine were bigger

      Reply
    13. Amar

      October 01, 2017 at 1:17 pm

      Any advice on substituting steel cut oats instead of rolled oats

      Reply
    14. Shawnna Griffin

      September 28, 2017 at 6:30 am

      hey girl- these look so yummy!

      Reply
    15. Bonnie

      September 27, 2017 at 11:44 am

      No measurements listed for amount of dried cranberries or white chocolate chips in the recipe listed

      Reply
      • Sam

        September 27, 2017 at 8:35 pm

        Yikes — it’s fixed, so sorry about that Bonnie!! 🙈

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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