Oatmeal White Chocolate Chip Cranberry Cookies

Oatmeal White Chocolate Chip Cranberry Cookies:  The best homemade cookie recipe for holiday entertaining, cookie exchanges or giving to teachers, friends and neighbours at Christmas-time!

Oatmeal chocolate chip cookies are always delicious, but what happens when you replace regular chocolate chips with white chocolate chips, and toss in a handful of tart and tangy dried cranberries?

You get my favourite homemade cookie ever!

I am a sucker for white chocolate and cranberries.  Honestly, it has to be one of the best flavour combinations.  A little bit of sweet, a little bit of tart. Mmmm. My mouth is watering just thinking about it.

These cookies are my go-to cookies to make for the holidays.

You can play around with the recipe and add some extras (like pecans or toasted coconut), or you can leave out the cranberries.  Or you can keep the cranberries, and add milk chocolate chips instead of white chocolate chips.

That’s one of the reasons I love this recipe so much. It’s totally flexible.

And so decadent and buttery. It’s a classy cookie.

This recipe makes a lot of cookies, so you’ll have plenty for giving away as gifts.

Stack ’em and wrap ’em in some clear cellophane. Tie with a ribbon, and you’ll have something special to give to teachers, the postman, the piano teacher…

For a healthier oatmeal and cranberry cookie, check out our Healthy Breakfast Cookies. They don’t contain flour, egg, oil or refined sugar.

Ok. Let’s make some cookies!

You’ll find a printable version of this recipe at the bottom of the post. 

For our Oatmeal White Chocolate Chip Cranberry Cookies, you’ll need:

• 1.5 cups softened butter
• 1 cup each brown and white sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp each baking soda, baking powder, salt
• 2 cups flour
• 2 cups quick oats
• 2 cups Rice Krispies cereal
• 2 cups white chocolate chips
• 2 cups dried cranberries (also known as Craisins)
• optional add-ins (toasted pecans or walnuts, toasted coconut etc.)

Cream butter and sugars in a very large bowl.

Add eggs and vanilla and stir well.

Mix dry ingredients in a large bowl.

Add dry ingredients to wet and mix well.

Scoop a spoonful of dough and kind of press it into your hand to flatten it and place on a lined baking sheet.

Bake at 350ºF for 10 to 12 minutes.  If you’re using a baking stone, they take about 11 minutes.

You’ll also love:  Cranberry and White Chocolate Fudge by Amanda’s Cookin’

These cookies don’t really “brown”.  They’ll look pale with just a hint of brown on the edges when they’re done.  Let them sit on the stone/baking sheet for a few minutes before carefully transferring them to a cooling rack.  I say “carefully” because they tend to be a little delicate until they’ve completely cooled.

This recipe makes about 6 dozen medium sized cookies which is great if you want to give lots as gifts.  If you’re just making them for home, you can easily halve the recipe (although I always regret it when I do that because they get eaten so quickly).

If you experiment with add-ins like coconut, toasted nuts, drop me a line and let me know how they turned out!

Mmmm-Mmmmm!  These are going to school with Andrew tomorrow, for his teacher and our wonderful school secretary. 🙂

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Oatmeal White Chocolate Chip Cranberry Cookies

Tart, tangy cranberries, creamy white chocolate and a rich, buttery flavour; these cookies are perfect for holiday entertaining or giving as gifts to teachers, friends and neighbours

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: cookies

Cuisine: American

Keyword: Oatmeal Cookies, White Chocolate and Cranberry

Servings: 6 dozen

Calories: 250kcal

Author: Happy Hooligans

Ingredients

• 1.5 cups softened butter
• 1 cup each brown and white sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp each baking soda, baking powder, salt
• 2 cups flour
• 2 cups quick oats
• 2 cups Rice Krispies cereal
• 2 cups white chocolate chips
• 2 cups dried cranberries
• optional: toasted coconut toasted walnuts or pecans

Instructions

• Cream butter and sugars in a very large bowl.

• Add eggs and vanilla and stir well.

• Mix dry ingredients in a separate bowl.

• Add dry ingredients to wet, and mix well.

• Press a spoonful of batter into your hand and flatten slightly.

• Place on a baking sheet lined with parchment paper.

• Bake at 350ºF for 10 to 12 minutes. (11 minutes if using a baking stone)

• Cookies do not “brown”, and will look quite pale when done.

• Let cookies cool slightly before transferring to a cooling rack.

Nutrition

Calories: 250kcal | Carbohydrates: 160g | Protein: 14g | Fat: 69g | Saturated Fat: 41g | Cholesterol: 189mg | Sodium: 920mg | Potassium: 373mg | Fiber: 6g | Sugar: 96g | Vitamin A: 2135IU | Vitamin C: 6.2mg | Calcium: 164mg | Iron: 6.6mg

For more delicious recipes, check out my:

Crazy Banana Cake

Big, Soft Ginger Cookies

Pumpkin Chocolate Chip Cookies

Giant Chocolate Chip Cookie “Pizza”

Cranberry and White Chocolate Cookies 

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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.