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A white chocolate cranberry oatmeal cookie on its side

Oatmeal Cranberry Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Thick, flavorful, and perfectly soft these Oatmeal Cranberry Cookies are laced with white chocolate chips and dried cranberries for a cookie that’s sweet and just a bit tart. This easy cookie recipe comes together in just 20 minutes.


  • 1 cup (229 g) unsalted butter, cold
  • 1 ½ cups (330 g) light brown sugar, packed
  • ½ cup (95 g) granulated sugar
  • 2 large eggs
  • 1 tablespoon (15 ml) pure vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 1 ½ cups (120 g) rolled oats
  • 1 tablespoon (7 g) cinnamon
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon baking soda
  • 1 ½  cups (One 5 oz/1423g bag) Dried cranberries, sweetened or unsweetened
  •  1 cup (180g) white chocolate chips


  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.
  2. Soften the cold butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  3. Next add the eggs and vanilla extract and continue beating until well incorporated.
  4. In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the cranberries and chocolate chips. Beat a couple of times just until the flour incorporates.
  5. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.


  • How to store. These can last at room temperature for to 3 to 5 days. Once they’ve cooled completely, transfer to an airtight container and keep them at room temperature.
  • Can I freeze these?  Once they’ve cooled completely, transfer to an airtight container and freeze for up to 3 months. You can let them thaw at room temperature or pop one in the microwave for 15 to 30 seconds straight from the freezer!


  • Serving Size: 1 Cookie
  • Calories: 265
  • Sugar: 27.8 g
  • Sodium: 140.8 mg
  • Fat: 10.6 g
  • Carbohydrates: 40.6 g
  • Fiber: 1.5 g
  • Protein: 2.8 g
  • Cholesterol: 37.3 mg