Every Christmas season, I find myself craving cookies that feel nostalgic, cozy, and just a little bit indulgent — and these White Chocolate Cranberry Oatmeal Cookies always hit the mark.

They’re soft and chewy with crisp edges, filled with creamy white chocolate chips and bright pops of tart dried cranberries.

I love how simple they are to make, yet they look impressive on cookie trays and taste even better with a warm drink by the tree.

Whether you’re baking for holiday parties, gifting to neighbors, or stocking your freezer for December, these cookies are guaranteed to be a crowd-pleaser.

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Recipe Highlights

These White Chocolate Cranberry Oatmeal Cookies strike the perfect balance of textures — soft and chewy centers, lightly crisp edges, and melty pops of white chocolate in every bite.

The oats give them a hearty, home-baked feel while the cranberries add a touch of tartness that keeps the sweetness from becoming overwhelming.

They bake beautifully with little effort, making them ideal for busy holiday schedules or last-minute baking.

Plus, they hold their shape well and store perfectly, which makes them excellent for gifting or assembling on Christmas cookie boards.

  • Soft, chewy texture with crisp bakery-style edges.
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  • Sweet white chocolate balanced by tart dried cranberries.
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  • Easy one-bowl preparation and beginner-friendly.
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  • Perfect for holiday gifting, cookie swaps, and Christmas dessert boards.

Ingredient Notes

Unsalted Butter: Adds richness and moisture while keeping the cookies tender.

Brown Sugar: Gives the cookies a deeper caramel flavor and helps achieve a chewy texture.

Granulated Sugar: Balances sweetness and helps crisp the edges slightly.

Large Egg: Binds the cookie dough and contributes to the soft interior.

Vanilla Extract: Enhances the warm, sweet flavor of the oats and cranberries.

All-Purpose Flour: Provides structure for the cookies without making them overly dense.

Old-Fashioned Rolled Oats: Adds texture, chewiness, and that classic oatmeal cookie flavor.

Baking Soda: Ensures the cookies rise properly and bake evenly.

Salt: Balances sweetness and enhances flavor throughout.

White Chocolate Chips: Adds creamy sweetness and festive contrast.

Dried Cranberries: Provides tart, fruity bursts that complement the white chocolate.

How to Make My White Chocolate Cranberry Oatmeal Cookies

Step 1 — Preheat Oven
Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 2 — Cream Butter and Sugar
Beat the butter, brown sugar, and granulated sugar together until light and fluffy, about two to three minutes.

Step 3 — Add Egg and Vanilla
Mix in the egg and vanilla extract until fully incorporated.

Step 4 — Combine Dry Ingredients
Whisk together the flour, baking soda, and salt in a separate bowl, then add to the wet ingredients and mix until a soft dough forms.

Step 5 — Add Oats, White Chocolate, and Cranberries
Fold in the rolled oats, white chocolate chips, and dried cranberries until evenly distributed.

Step 6 — Scoop and Bake
Scoop tablespoon-sized dough balls onto the baking sheets and bake for ten to twelve minutes, or until the edges are lightly golden.

Step 7 — Cool Completely
Let the cookies cool on a rack before serving so they set properly.

Serving Suggestions

  • Serve with hot cocoa or a peppermint latte.
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  • Pair with milk for a classic holiday snack.
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  • Add to Christmas cookie tins or gift boxes.
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  • Arrange on a Christmas cookie platter with sugar cookies and gingerbread.
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  • Crumble over vanilla ice cream for a festive dessert.

Tips for the Best White Chocolate Cranberry Oatmeal Cookies

For extra chewiness, avoid over-baking — the cookies will continue to cook on the baking sheet after coming out of the oven.

If you like thicker cookies, chill the dough for twenty to thirty minutes before baking. Make sure to use rolled oats, not quick oats, for the best texture.

If the dough feels dry, add one to two teaspoons of milk to help it come together.

White Chocolate Cranberry Oatmeal Cookies
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White Chocolate Cranberry Oatmeal Cookies

Recipe by JoanneCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

cookies
Prep time

15

minutes
Cooking time

12

minutes
Calories per cookie

145

kcal

These White Chocolate Cranberry Oatmeal Cookies are soft, chewy, and filled with festive flavors, making them perfect for holiday baking. They’re easy to prepare and ideal for gifting, parties, or enjoying by the Christmas tree.

Ingredients

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups old-fashioned rolled oats

  • ¾ cup white chocolate chips

  • ¾ cup dried cranberries

Directions

  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Beat butter, brown sugar, and granulated sugar until creamy and fluffy.
  • Add the egg and vanilla extract, mixing until smooth.
  • Whisk flour, baking soda, and salt in a separate bowl, then mix into the wet ingredients.
  • Fold in rolled oats, white chocolate chips, and dried cranberries.
  • Scoop dough into tablespoon-sized balls and place on prepared baking sheets.
  • Bake for ten to twelve minutes until edges turn golden.
  • Cool on a wire rack before serving.

Notes

  • Add a pinch of cinnamon for extra warmth.
  • Substitute chocolate chunks for chips if preferred.
  • If using sweetened dried cranberries, reduce the sugar slightly.
  • Dough can be chilled for thicker cookies.

Storage & Warming

  • Store cookies in an airtight container for up to one week.
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  • Freeze unbaked dough balls for up to three months.
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  • Warm baked cookies in the microwave for five to ten seconds for a soft, fresh-baked feel.
White Chocolate Cranberry Oatmeal Cookies