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Cranberry White Chocolate Oatmeal Cookies

These Cranberry White Chocolate Oatmeal Cookies are amazingly chewy and simple. These thick oatmeal cookies are loaded with dried cranberries and white chocolate chips.

Close up view of Cranberry White Chocolate Oatmeal Cookies

These cookies are adapted from my most popular oatmeal raisin cookies. They bake up soft and chewy with tons of dried cranberries and white chocolate chips for ultimate flavor.

These cookies are far from diet food, even with the oats. I loaded these babies with butter and shortening. The moisture from the butter is what will soften the oats and give the cookie its chew.

The butter is what gives the cookie its chew while the shortening prevents spreading and keeps the cookies soft.

Cranberry White Chocolate Oatmeal Cookie dough in a steel bowl with a red spatula sticking out.

There's also a tablespoon of light corn syrup in today's white chocolate cranberry oatmeal cookies. I learned this trick through Better Homes and Gardens.

I honestly can't remember what recipe I saw it used in or I'd link to it. But do remember that corn syrup was used to keep the texture of the cookie soft for several days after baking. It works and I use it often when making cookies.

I added a full cup of dried cranberries plus a full cup of white chocolate chips. There is no lack in sweet tangy flavor.

With each bite, you get loads of sweet white chocolate and tangy cranberries. It’s a beautiful contrast.

Cranberry White Chocolate Oatmeal Cookie dough rolled into balls on a parchment lined baking sheet.

MY TIPS FOR MAKING CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES

1. All of the ingredients must be room temperature. Set the butter, shortening, and eggs out on the counter about 30 minutes prior to baking.

2. For this recipe, you need quick-cooking oats, not old-fashioned rolled oats. Old-fashioned oats will absorb too much moisture from the cookie resulting in a drier texture.

I don't recommend using the oats interchangeably. Here's a forum on Food 52 that explains why and how to if you absolutely must.

3. Be sure not to overbake them. They should look slightly underbaked when you remove them from the oven. They'll continue to set as they cool.

A hand holding a stack of four Cranberry White Chocolate Oatmeal Cookies.

I urge you to get to baking! You won’t be disappointed in this thick and chewy cranberry oatmeal cookie recipe.

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A stack of cranberry white chocolate oatmeal cookies, the top one with a bite missing

Cranberry White Chocolate Oatmeal Cookies

Yield: 40 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Thick, chewy, and perfect for the holidays, these Cranberry White Chocolate Oatmeal Cookies are loaded with dried cranberries and white chocolate chips. No chill time for the dough makes these a quick and easy cookie to pull together this holiday season.

Ingredients

  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (113 grams) vegetable shortening, softened
  • 1 cup (210 grams) light brown sugar, packed
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups (195 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (300 grams) quick-cooking oats
  • 1 cup (180 grams) white chocolate chips
  • 1 cup (121 grams) dried cranberries

Instructions

  1. Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  2. In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
  3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats followed by the white chocolate chips and cranberries.
  4. Roll the dough out into 1.5 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes, until the edges are slightly brown and cookies look puffy. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.

Notes

Oats: For this recipe, you need quick-cooking oats, not old-fashioned rolled oats. Old-fashioned oats will absorb too much moisture from the cookie resulting in a drier texture. I don't recommend using the oats interchangeably.

Corn syrup: Corn syrup helps to keep the cookies soft for several days after baking. I highly recommend using it but you can leave it out if you must.

Room temperature ingredients: All of the ingredients must be room temperature. Set the butter, shortening, and eggs out on the counter about 30 minutes prior to baking.

Baking: Be sure not to overbake them. They should look slightly underbaked when you remove them from the oven. They'll continue to set as they cool.

Make ahead tip

  1. The cookies will keep for up to 3 days stored in an airtight container at room temperature.
  2. Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator.

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Nutrition Information:
Yield: 40 Serving Size: 1 cookie
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 68mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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Pie

Sunday 3rd of October 2021

Hello! Thank you for your oatmeal raisin cookies recipe, they never fail me, I'm here because of that! I think you forgot to mention the corn syrup in the ingredients list here though. And by the way, I always subs that with honey and it works great! Thanks again!

Out of of curiousity, do you soak the raisins/cranberries beforehand? Also, it still says raisins in the directions here.

I can't wait to try this!

Jen Sobjack

Tuesday 5th of October 2021

There's no need to soak the cranberries.

Anne

Thursday 5th of October 2017

These look amazing!

Jamie Gustafson

Tuesday 24th of November 2015

Hi I have a question, what is vanilla paste, where do I find it, or could I just use Vanilla extract?

Jen

Tuesday 24th of November 2015

Vanilla paste is basically a thicker, more concentrated, version of vanilla extract. You can usually find it at the grocery store with the extracts. Regular vanilla extract will work just fine though.

Sarah Rose

Saturday 4th of July 2015

I have a question! Can I let the cookie dough sit over night instead of just 2 hours? Or is that too long?

Jen

Sunday 5th of July 2015

That should be okay for these cookies. Enjoy!

Elsa

Sunday 22nd of February 2015

This not only looks absolutely delicious it is very delicious. Made this twice already in one week. The second time I made it I added pecan nuts which was also delicious. If you love oatmeal cookies like I do then you must try this! Thank you so much for this recipe.

Jen

Sunday 22nd of February 2015

I'm so happy you enjoyed them, Elsa!

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