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Oatmeal Cranberry Cookies

Crispy on the outside, soft and chewy on the inside, and loaded with texture thanks to the plump cranberries and creamy white chocolate chips! These oatmeal cranberry cookies are ready to enjoy in just over 1 hour! I’d like to think that oatmeal cranberry cookies are the holiday version of traditional oatmeal raisin cookies. They’re the perfect blend of white chocolate cranberry cookies and oatmeal cookies and there’s just something about the festive red cranberries that screams Christmas!

The best part about these holiday cookies, other than the buttery texture and mouthwatering flavors, is how easy they are to make!

The entire batch of oatmeal cranberry white chocolate cookies is ready in 20 minutes, and once they’ve cooled, you’ve got a delicious dessert or snack that is pretty enough for any cookie tray!



1 cup unsalted butter , barely softened
1 ¼ cups (215 grams) light brown sugar , packed
¾ cup (150 grams) granulated sugar
2 large eggs
2-3 teaspoons molasses
2 teaspoons vanilla extract
2 ⅓ cups (315 grams) all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¾ teaspoon fine sea salt or table salt
2 cups (200 grams) old-fashioned oats
1 ½ cups dried cranberries
¾ cup white chocolate chips , plus more if desired



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Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
In a standing mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together. Mix in the eggs, molasses, and vanilla until combined.
Mix in the flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in the oats, cranberries, and chocolate chips. Refrigerate until ready to bake, at least 15 minutes.
Using a medium cookie scoop, scoop dough onto baking sheets. Bake 7 to 10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies.
Leave cookies on the sheet 2 minutes before transferring to a cooling rack to cool completely.


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