Oatmeal Cranberry Cookies

5 from 3 votes

The best Oatmeal Cranberry Cookies you'll ever make - they're crunchy around the edges, incredibly chewy throughout and filled with chocolate chips!

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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 cranberries! Easy and quick to make and a joy to eat!

Large plate of oatmeal cranberry cookies with white chocolate

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

Ingredients to make the cookie recipe

How to Make Oatmeal Cranberry Cookies

4 image collage to show how to make the cookie batter in a stand mixer

Frequently Asked Questions

What kind of oats is best to use in these cookies?

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.

Close up shot of oatmeal cranberry cookies

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!

If you’ve tried this healthy-ish feel good Oatmeal Cranberry Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Oatmeal Cranberry Cookies

The best Oatmeal Cranberry Cookies you’ll ever make – they’re crunchy around the edges, incredibly chewy throughout and filled with chocolate chips!
5 from 3 votes
Servings 18 servings
Course Dessert
Calories 438
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins



  • 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.


Serving: 1g, Calories: 438kcal, Carbohydrates: 57g, Protein: 6g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 131mg, Sodium: 106mg, Potassium: 97mg, Fiber: 3g, Sugar: 32g, Vitamin A: 535IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Large plate of oatmeal cranberry cookies with white chocolate

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  1. Can I double or triple this recipe with the same results? I need to bring something festive for the kids at Thanksgiving.

  2. Hi! The cookie looks amazing and I want you try it but won’t it spread while baking if I just keep it like a lump? I mean once I tried baking cookies and they melted and became like a half naked cake! Sorry for being so direct I love your page!

    1. Hi there, the cookies will spread 50% more of their size as a ball. So expect them to grow but they won’t double or become too huge. If you use a small pan and space them away from each other, you should be totally fine! Hope you try them and enjoy them! 🙂