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These oatmeal cranberry cookies are perfect for when you need a cookie fix! They’re crisp around the edges, incredibly chewy throughout and filled with white chocolate chips and fresh cranberries! Easy and quick to make and a joy to eat!
This is basically a combination of the classic oatmeal cookies with cranberries in them (like the recipe on the back of the Quaker Oats canister) mixed with a classic chocolate chip cookie recipe.
ingredients & substitutions
- Oats: Use rolled oats for the best results. They stay nice and chewy during baking. In a pinch, you can use quick oats but steel oats should be avoided as they will be too tough.
- Flour: We use all-purpose flour in this recipe. We haven’t tried it, but would expect that using a gluten-free 1:1 flour would also yield good results.
- Baking powder: This helps to make the cookies lighter and less dense.
- Seasonings: Cinnamon, vanilla and salt.
- Sugar: We found that the best results were by using light brown sugar as the molasses adds richness and helps to keep the texture chewy. Coconut sugar could also be used.
- Butter: Melt the butter and let it cool slightly before mixing in. It’s best to use unsalted butter, but if you use salted, decrease the amount of added salt.
- Egg: To bind the ingredients together.
- Cranberries: Cranberries add a nice sweet tartness to each bite. This recipe was made with fresh cranberries, but you can use dried cranberries. Other fruits like raisins or dried cherries would also work.
- Chocolate chips: We love white chocolate chips in these cookies for a fun Christmas cookie, but you can use milk or semi-sweet if you prefer.
How to Make Oatmeal Cranberry Cookies
- Beat together the sugar and butter and mix in the eggs.
- Mix in the flour and seasonings.
- Mix in the oats.
- Fold in the cranberries and white chocolate chips. Scoop the mixture onto a baking sheet and bake.
Tips for making cranberry cookies
- Don’t over mix the ingredients. When the flour is added, it should be stirred in until there are no dry streaks, but don’t over mix it as this can over develop the gluten and your cookies will be very dense.
- There’s no need to chill the cookie dough. These oatmeal cookies only contain a small amount of butter, so there’s no need to chill the dough before baking.
- Bake the cookies on a parchment lined baking sheet. This will make them easy to remove once they are cooked. If you use foil, the bottoms can over-bake.
- Add an optional white chocolate drizzle. Use baking chocolate that doesn’t contain stabilizers for best results. In a pinch, you can also use chocolate chips, but make sure to add a little coconut oil or butter to help them melt for drizzling.
Frequently Asked Questions
The best oats for these cookies are rolled oats because they hold their shape really well and they keep their chewiness that is essential for a cookie. You can use quick oats, but they won’t have the same chewy texture since they tend to be more powdery.
These work great with dried, fresh or frozen cranberries. If using frozen, don’t let them thaw before adding to the mix or they’ll dye your dough pink.
Once made, these cranberry oatmeal cookies will keep well for around a week in an air tight container at room temperature. They can also be frozen for up to 2 months.
You’re going to love these oatmeal cranberry cookies, especially for baking during the holiday season. They are so perfect for holiday gatherings or even just an afternoon snack with a cup of tea or coffee!
For more cookie recipes:
- Oatmeal Raisin Breakfast Cookies
- Date Cookies
- Pistachio Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Peanut Butter Trail Mix Cookies
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This Oatmeal Cranberry Cookies recipe was originally published on October 19, 2017. It was originally a 2-cookie recipe adapted from a cookbook, but has now been updated to be more standard to yield 18 cookies. The post now includes an updated recipe card and step-by-step photos.
Oatmeal Cranberry Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
- In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
- With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.