Soft and Chewy Oatmeal Craisin Cookies

Looking for a soft, chewy, and irresistible oatmeal cookie? These Oatmeal Craisin Cookies are a delicious twist on classic oatmeal raisin cookies. Soft and chewy in the center with just the right amount of crispiness around the edges, they’re perfect for coffee breaks, after-school snacks, or adding to your Christmas cookie platter.

Try my easy oatmeal cookies, iced oatmeal cookies and oatmeal chocolate chunk cookies next!

this recipe!

Classic Oatmeal Raisin Twist – Chewy Craisin Cookies Delicious Holiday Cookie

If you’re looking for a twist on traditional oatmeal cookies, these Craisin Oatmeal Cookies pair perfectly with the white chocolate chips and are a delicious alternative to classic chocolate chip or raisin versions.

Oatmeal Craisin Cookies are made with hearty oats, sweet butter, sugar, and tangy dried cranberries, giving them a chewy texture and irresistible flavor.

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

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
• It is also the perfect recipe for making a double batch to feed a crowd or cookie sharing

Ingredients

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

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

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 them more chewy you could add a 1/4 cup of coconuts, your favorite chopped nuts or even dates.

Add some drizzled icing on top!

Sandra’s tips for making the best oatmeal craisin cookies with 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

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.