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Soft and Chewy Oatmeal Craisin Cookies

Looking for a delicious and satisfying treat that’s perfect for any time of day? Try this twist on oatmeal raisin cookies with Soft and Chewy Oatmeal Craisin Cookies!

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 or for Christmas cookies.


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What are oatmeal craisin cookies?

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.

If you need a change from traditional oatmeal cookies with chocolate chips or raisins these craisin oatmeal cookies are another great pairing with white chocolate chips to try.

This recipe is so easy to make and the cookies turn out perfectly every time.

Made with hearty oats and tangy, sweet dried cranberries, these cookies are packed with wholesome ingredients but also satisfy your sweet tooth.

We find the white chocolate is an amazing flavor combination with the dried cranberries.

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 easy quick oats in this recipe.

My oatmeal raisinet cookies are another fun twist on oatmeal cookies, loaded with chocolate-covered raisinets that is another must-try recipe!

Why you’ll love this recipe

  • Easy recipe that you can make ahead and they’re freezer-friendly
  • These cookie are no-chill and come together quickly
  • These are a fun twist on traditional oatmeal raisin cookies for the holiday Christmas cookie platter
  • It is also the perfect recipe for making a double batch to feed a crowd or cookie sharing

Ingredients for craisin cookies

Ingredients for recipe with text overlay.

Ingredient notes:

  • 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.
  • For the white chocolate, use good quality baking chocolate or chocolate bars, coarsely chopped.

Substitutions for oatmeal cranberry white chocolate cookies

You can substitute the white chocolate chips with the chocolate chunks or your favorite chocolate.

Raisins can be substituted for the dried cranberries for a more classic oatmeal raisin cookie recipe with similar texture.

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.

Variations for making the best oatmeal craisin cookies ever!

You can customize these craisin cookies in so many way like adding in a 1/4 cup of dark chocolate chips for oatmeal chocolate chip cookies. Add in some raisin as well or both for even more flavor.

Using 1 teaspoon of vanilla extract is another variation, I did not use it in my recipe, but I have tested it in this recipe and it works!!

Adding in some cinnamon spice like 1 teaspoon to the batter making the kitchen smell amazing and is also delicious.

I love adding in the zest from half of and orange for that amazing cranberry orange flavor combination.

To make the cookies even more chewy you could add a 1/4 cup of coconuts, favorite chopped nuts or even dates.

Some drizzle for the top of the cookies with white, milk or dark chocolate is never a bad idea!!

My top tips for making the best oatmeal craisin cookies white chocolate

  • Always use room temperature butter and eggs for the best baking results
  • For soft cookie take them our one or two minutes early
  • Line the baking sheet with parchement paper to help prevent over browning and sticking
  • I like to use quick oats in this oatmeal cranberry cookie recipe. You can use old-fashioned oats, the cookies will be a bit chewier, but still yummy!

Can I make oatmeal craisin cookies dough ahead of time and freeze it?

Yes you can. 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 freezer-safe 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.

Storage & freezing instructions for soft oatmeal craisin cookies

Store cooled cookies in an airtight container for 3 – 5 days, separating any cookie layers with parchment paper.

Cookies can be frozen in a freezer-safe container for 2- 3 months using parchment paper to separate any layers.

Thaw before serving in the fridge or at room temperature.

Check out these other favorite cookies!

Apple Oatmeal Cookies

Chocolate Sandie Cookies

Pecan Snowball Cookies

Soft Pecan Pie Cookies

Ricotta Cookies

Espresso Coffee Cookies

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Oatmeal craisin cookies close up image.

Soft and Chewy Oatmeal Craisin Cookies


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  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 24 cookies

Description

Looking for a delicious and satisfying treat that’s perfect for any time of day? Try this twist on oatmeal raisin cookies with Soft and Chewy Oatmeal Craisin Cookies! 

Soft and chewy in the center, with just the right amount of crispiness around the edges. 


Ingredients

2/3 cup unsalted butter

2/3 cup brown sugar

2 eggs

1 and 1/2 cups rolled oats (quick oats)

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sweetened, dried cranberries

2/3 cup white chocolate chunks (or white chocolate chips)


Instructions

  1. In a large mixing bowl, beat butter and brown sugar together on medium-high speed until light and fluffy.
  2. Add eggs and mix until well combined.
  3. In a small mixing bowl, combine all-purpose flour, rolled oats, baking soda and salt. 
  4. Gradually add flour mixture to butter mixture stirring just to combine. 
  5. Stir in dried cranberries and white chocolate.
  6. Drop by rounded tablespoonfuls onto a parchment-lined (ungreased) cookie sheet. 
  7. 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 1/4 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: Dessert
  • 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

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