Looking for a delicious and satisfying treat that's perfect for any time of day? Try these Soft and Chewy Oatmeal Craisin Cookies! Made with hearty oats and tangy, sweet dried cranberries,these cookies are packed with wholesome ingredients and are sure to satisfy your sweet tooth. Soft and chewy in the center, with just the right amount of crispiness around the edges. Delicious with a cup of coffee or as an after-school snack.
We love a good cookie recipe and this one does not disappoint! Although a lot of the oatmeal craisin cookie recipes call for old-fashioned oats, I like to use quick oats in this recipe. This recipe is easy to make and the cookies turn out perfectly every time.
We added the white chocolate which is an amazing flavor combination with the dried cranberries. You can also choose to add dark chocolate chips or dark chocolate chunks, or simply drizzle your favorite chocolate over the top of baked cookies.
If you take these to a family event, print the recipe because everyone will be asking for it!
Once you're tried a few batches of these oatmeal cookies, my oatmeal raisinet cookies are loaded with chocolate-covered raisinets and they are a must-try recipe!
Why you'll love this recipe
- these are the best cookies and a fun twist on traditional oatmeal cookies with the perfect texture and they're not an overly sweet cookie.
- an easy recipe that you can make ahead and they're freezer-friendly.
- these cookie are no-chill and come together quickly.
- it's the perfect recipe for making a double batch and they make a delicious treat
Ingredients and substitutions
- Butter and large eggs should both be at room temperature. Take them out of the refrigerator an hour before baking.
- I like to use quick oats in this recipe. If you're going to use the old-fashioned oats, go for it! The cookies will be a bit chewier, yet still yummy!
- Sweetened or unsweetened dried cranberries will work in this recipe. Craving traditional oatmeal raisin cookies? Substitute raisins for the classic cookie flavor.
- For the white chocolate, use good quality baking chocolate or chocolate bars, coarsely chopped.
How to make white chocolate oatmeal cranberry cookies
I recommend using a stand mixer or electric mixer for making this recipe. Line a large baking sheet with parchment paper. Preheat oven to 375°F.
In a large bowl, or bowl from stand mixer fitted with paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy. This should take a full two to three minutes. The sugar should be almost completely dissolved into very fine granules.
Add eggs and mix until well combined, mixing for at least one full minute.
In a small mixing bowl, combine oats, all-purpose flour, baking soda and salt. If you're using old-fashioned oats, pulse them in the food processor a few times before adding them to the other dry ingredients.
Gradually add flour mixture to butter mixture stirring just to combine.
Stir in dried cranberries and white chocolate.
Drop by rounded tablespoonfuls onto a parchment-lined (ungreased) cookie sheet.
Bake in 375°F oven for 10 to 12 minutes or until edges are golden brown.
Transfer cookies to a wire rack to cool.
For chewy oatmeal cookies, it's best to underbake them a little in the middle. If you prefer a cookie with crispy edges, you can easily leave them in the oven for a few extra minutes.
Storage Instructions
Store cooled cookies in an airtight container for up to five days.
Cookies can be frozen in an airtight container for up to three months. Thaw before serving.
To freeze the cookie dough, scoop the cookie dough onto a parchment paper-lined baking sheet. Freeze for 1 hour, then transfer the frozen cookie dough to a large freezer bag or airtight container and freeze for up to 3 monts. You can bake the cookie dough from frozen and increase cooking time an additional 2 to 3 minutes.
Variations and substitutions
- substitute white chocolate chips for the chocolate chunks
- add in ¼ cup dark chocolate chips for even more flavour!
- add in ¼ cup raisins
- add in 1 teaspoon vanilla extract. I do not use vanilla with this recipe, but I have tested it and it works!
- add in zest from ½ orange for that lovely cranberry and orange flavor.
- I sometimes add in 1 teaspoon of cinnamon with these cookies. The kitchen smells delicious with the cinnamon added to the batter and they're tasty too!
- add in ¼ cup of coconut for a chewy cookie with coconut flavor.
- drizzle a little bit of white or dark chocolate over cooled cookies.
My top tips for this recipe
For soft cookies, take them out of the oven a minute or two earlier.
These cookies are so versatile. Next time you make them, try adding in chopped dates to half the batter for a delicious date-oatmeal cookie!
FAQ's
Oatmeal craisin cookies are a type of cookie made with oatmeal, dried cranberries, and other ingredients such as butter, sugar, and flour. They have a chewy texture and a sweet, slightly tangy flavor that comes from the cranberries. They are the perfect recipe for someone who is newer to baking.
Yes, you can definitely substitute raisins for craisins in oatmeal cookies if you prefer. Raisins have a similar texture to craisins and will still give the cookies a chewy texture and sweet flavor.
Store cooled cookies in an airtight container for up to five days.
Yes. To freeze the cookie dough, scoop the cookie dough onto a parchment paper-lined baking sheet. Freeze for 1 hour, then transfer the frozen cookie dough to a large freezer bag or airtight container and freeze for up to 3 months. You can bake the cookie dough from frozen and increase cooking time an additional 2 to 3 minutes.
Check out these other favorite cookies!
I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!
Print
Oatmeal Cranberry White Chocolate Chunk Cookies
- Total Time: 20 minutes
- Yield: 24
Description
A chewy oatmeal cookie sprinkled with chunks of white chocolate and sweetened dried cranberries. Delicious any time of the year. This is the perfect cookie to package for gift-giving.
Ingredients
⅔ cup unsalted butter
⅔ cup brown sugar
2 eggs
1 and ½ cups rolled oats (quick oats)
1 and ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup sweetened, dried cranberries
⅔ cup white chocolate chunks (or white chocolate chips)
Instructions
- In a large mixing bowl, beat butter and brown sugar together on medium-high speed until light and fluffy.
- Add eggs and mix until well combined.
- In a small mixing bowl, combine all-purpose flour, rolled oats, baking soda and salt.
- Gradually add flour mixture to butter mixture stirring just to combine.
- Stir in dried cranberries and white chocolate.
- Drop by rounded tablespoonfuls onto a parchment-lined (ungreased) cookie sheet.
- Bake in 375F oven for 10 to 12 minutes or until edges are golden brown.
Notes
Substitutions
Substitute raisins for dried cranberries
Substitute unsweetened dried cranberries instead of sweetened
Add in ¼ cup chocolate chips, white chocolate chips or chocolate chunks.
Optionally you can add in 1 teaspoon of vanilla extract.
Use white chocolate chips instead of chocolate chunks
Storage and freezing instructions:
Store cooled cookies in an airtight container for up to five days. Cookies can be frozen in an airtight container for up to three months. Thaw before serving.
To freeze the cookie dough, scoop the cookie dough onto a parchment paper-lined baking sheet. Feeze for 1 hour, then transfer the frozen cookie dough to a large freezer bag or airtight container and freeze for up to 3 months. You can bake the cookie dough from frozen and it will take an additional 2 to 3 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 164
- Sugar: 11.8 g
- Sodium: 113.7 mg
- Fat: 7.2 g
- Saturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 22.3 g
- Fiber: 1.1 g
- Protein: 2.4 g
- Cholesterol: 30.1 mg
Keywords: oatmeal craisin cookies
This post was updated with step-by-step process photos from 2021.
Tim
Actually turned out so well and delicious one of my favourite oatmeal cookie combinations now!!
★★★★★