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White chocolate cranberry oatmeal cookies are a delightful mix of chewy oats, tart dried cranberries, and sweet white chocolate chips. No one would ever guess that the delicious cookies start with a packaged cookie mix!
Cranberry White Chocolate Oatmeal Cookies
With the holiday season around the corner, these chewy oatmeal cookies are the perfect addition to your holiday cookie platter. They’re not just delicious but also incredibly easy to make, allowing you more time for holiday fun and less time in the kitchen.
You’ll love this recipe because it…
- is easy one-bowl recipe.
- has an irresistible tart and sweet flavor combo.
- has the chewy texture you look for in an oatmeal cookie recipe.
- is the perfect cookie for the holidays (or any time of year).
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Oatmeal Cookie Mix – A convenient pre-packaged mix with essential dry ingredients for easy oatmeal cookies. I used Betty Crocker Oatmeal Cookie Mix.
- Old-Fashioned Oats – Also called old-fashioned rolled oats or simply rolled oats, they create the perfect chewy cookies.
- Butter – Salted or unsalted can be used for this recipe.
- Egg – Use room temperature egg for easier mixing.
- Milk – Provides additional moisture for a soft texture.
- Vanilla Extract – Enhances the cookie’s flavor profile.
- Dried Cranberries – Offer a tart, fruity contrast, adding chewiness and a festive look. I used Ocean Spray Craisins.
- White Chocolate Chips – Add creamy sweetness and a smooth texture, complementing the cranberries. Not a fan of white chocolate? You can use semi-sweet chips instead or simply leave them out.
Nothing fancy here, just your typical baking cookie-making supplies:
- measuring cups & spoons
- large mixing bowl
- large baking sheets
- parchment paper (I am obsessed with these pre-cut sheets)
- wire whisk
- rubber spatula
- medium cookie scoop (about 1.5 Tablespoons)
- wire rack
- hand mixer, stand mixer with the paddle attachment, or sturdy spoon
How to make white chocolate cranberry cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Whisk cookie mix and oats in a large bowl.
Step 2: Add melted butter, egg, milk, and vanilla; mix well.
Step 3: Stir in cranberries and white chocolate chips.
Step 4: Scoop dough onto cookie sheet; flatten slightly.
Step 5: Bake 10-13 minutes until edges are golden.
Place cooled white chocolate oatmeal cranberry cookies in an airtight container with parchment paper between each layer. Keep at room temperature for up to 1 week.
For longer storage, wrap each cookie in plastic wrap individually, place in a freezer bag or freezer-safe container, and freeze for up to 3 months. Thaw before serving.
Additions and variations
- Add orange zest: Add a little bit of orange zest to the dough for a citrusy twist. The orange flavor pairs beautifully with cranberries and white chocolate.
- Use quick oats: Swap the ⅓ cup of old-fashioned oats with an equal amount of quick oats for a softer texture. Quick oats blend more smoothly into the dough, offering a less chewy but equally delicious cookie.
- Add a dark chocolate drizzle: After the cookies have cooled, drizzle them with melted dark chocolate. This adds an extra layer of chocolatey richness that complements the white chocolate chips.
Tips for the Best Cookies
- Do Not Overmix: Mix the dough just until combined to avoid tough cookies.
- Use a cookie scoop: Use a cookie scoop for uniformly sized cookies that bake evenly.
- Do not overbake: To keep cookies chewy, avoid overbaking them. Remove cookies from oven when edges are just golden; they continue to cook on the sheet.
FAQ: Oatmeal Craisin White Chocolate Cookies
It’s best to stick with dried cranberries for this recipe. Fresh cranberries may release too much moisture, altering the cookie’s perfect texture.
Oatmeal cookie mix is a pre-packaged blend of the dry ingredients needed for making oatmeal cookies, including all-purpose flour, rolled oats, brown sugar, white sugar, salt, cinnamon, and baking soda. It simplifies the baking process by providing a quick and consistent base for the cookies.
Flattening the cookies slightly helps them spread evenly and cook through properly. It also gives them the classic cookie shape.
Yes, you can freeze the cookie dough. For best results, roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store them for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
White Chocolate Cranberry Oatmeal Cookies
- 17.5 ounce oatmeal cookie mix I used Betty Crocker
- ⅓ cup old-fashioned oats
- ½ cup unsalted butter melted
- 1 large egg room temperature
- 1 Tablespoon milk I used 2%
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries I used Craisins
- ¾ cup white chocolate chips
- Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the cookie mix and old fashioned oats.
- Using an electric mixer (or sturdy spoon), mix the butter, egg, milk, and vanilla into the dry ingredients until just combined.
- Stir in the dried cranberries and white chocolate chips.
- Use a medium cookie scoop (or heaping Tablespoon) to scoop out the dough and place on the prepared baking sheets.
- Flatten cookie dough balls slightly with your palm or the bottom of a clean glass to create thick discs.
- Bake for 10-13 minutes or until the edges are golden brown. Allow the cookies to sit for 5 minutes on the cookie sheet before transferring to a wire cooling rack to cool fully.