White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies

We adore the smell of oatmeal cookies baking in the oven. It has to be one of the best smells in the world. I would totally buy an oatmeal cookie candle or if I was reading a magazine and there was an advertisement for oatmeal cookie perfume with one of those flaps that you can pull out and rub on your wrist, I would pull out the flap in a heartbeat. Let’s be honest, I would do that with most cookies!

White Chocolate Cranberry Oatmeal Cookies

These big chewy oatmeal cookies are packed with white chocolate and cranberries, they just scream the holidays to us. We made these for the Holiday issue of maché and had a blast taking the photos with Heather, you should check out the whole feature, it is so adorable! (Look for the Hand in the Cookie Jar Feature on page 54).

Oh, oatmeal cookies, how we love you!

4.0 from 1 reviews
White Chocolate Cranberry Oatmeal Cookies
Soft and chewy oatmeal cookies packed with dried cranberries and white chocolate chips. Feel free to add dried cherries or blueberries instead of cranberries or milk/dark chocolate instead of white.
Created By:
Yield: 30
You Will Need
  • 1/2 cup (1 stick) plus 6 tablespoons unsalted butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • zest of one orange
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats
  • 3/4 cups dried cranberries
  • 1/3 cup white chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Add butter, brown sugar and granulated sugar to a large bowl. Use an electric mixer on medium speed and beat until creamy. Add eggs, vanilla extract and orange zest; beat well.
  3. In a separate bowl, combine flour, baking soda, cinnamon and salt. Slowly add to butter mixture until mixed well. Stir in oats, cranberries and chocolate chips. Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Allow to cool on cookie sheets for 5 minutes, and then remove to a wire rack to cool completely. Store tightly covered.

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10 comments… Leave a Comment
  • Jocelyn July 24, 2014, 3:34 am

    Hey there,

    I would love to make this! I’m new to baking however and not familiar with the cups measurements. I’m afraid I’ll get it wrong! It would be great if you could include the measurements in grams in your list of ingredients. Thanks very much!

  • Harold May 27, 2013, 10:24 pm

    If you wanted to add coconut would you need to add anything else?

    • Adam May 28, 2013, 11:44 am

      No, adding coconut would be lovely.

  • Sarah January 21, 2013, 11:02 pm

    Hi! Your recipes are gorgeous and I just made the salted caramels yesterday! I was wondering if for this recipe there is any substitute for the eggs? We have allergies in our family that can be tricky to get around…

  • Angela December 20, 2012, 2:35 am


  • Dave May 22, 2012, 11:49 am

    Very good cookies. Soft and chewy which is what I like and very tasty. Mine took about 12 min. but each oven is a little different. Will certainly make them again.

    • Joanne May 26, 2012, 1:28 pm

      So glad you liked them!

  • Leanne March 8, 2012, 11:53 pm

    These were SO good!! The only change I made was leaving out the orange zest as we’re not fans of orange in anything. So delish!! Not too sweet, just tasty. Thanks so much for the recipe 🙂


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