Cranberry White Chocolate Oatmeal Cookies

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Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. That says a lot, considering the fact that there are 74 cookie recipes on this website!

And yes, I was surprised by that number myself when I checked a moment ago! Clearly, we really like our cookies.

Cranberry White Chocolate Oatmeal Cookies

Cranberry White Chocolate Oatmeal Cookies

I owe my cousin, Hope, a big thank you for suggesting this flavor combination many years ago.

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This cookie was a hit from the first time I made it. Dried cranberries, white chocolate chips, and old-fashioned oats add up to Sean and Ben’s favorite cookie of all time.

Not a fan of white chocolate? Swap in dark or semi-sweet chocolate chips for a tasty alternative. We love them both ways.

Oatmeal Cookie Recipes

In case you can’t tell by the fact there are over a dozen cookie recipes with oatmeal on this site, I really love oatmeal cookies.

Whether you’re team raisin or not, these Oatmeal Chocolate Chip Cookies or these Oatmeal Raisin Cookies are guaranteed to thrill you. Me? I love them both equally, but I’ll let you pick your favorite.

Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.

From Old Fashioned Iced Oatmeal Cookies to Coconut Lover’s Oatmeal Cookies, Orange Spice Oatmeal Cookies to Soft and Chewy Oatmeal Butterscotch Cookies, we love them all.

If you’re an oatmeal cookie lover, you’ll want to try Oatmeal Toffee Cookie Granola, Cranberry Coconut Oatmeal Cookies, and Oatmeal Chocolate Chip Peanut Cookies too!

Save a few cookies and don’t miss out on Oatmeal Cookie Ice Cream too. It is a creamy, rich ice cream loaded with chunks of chewy oatmeal cookies!

Chocolate Cranberry Cookies are buttery brown sugar cookies filled with melting chocolate chunks and chewy cranberries.

Cranberry White Chocolate Chip Oatmeal Cookies

Oatmeal Cranberry Cookies

  • butter
  • light brown sugar
  • white sugar
  • eggs
  • vanilla extract
  • all-purpose flour
  • baking soda
  • kosher salt
  • cinnamon
  • old fashioned oats
  • dried cranberries
  • white chocolate chips
Oatmeal Cookies with Cranberries and White Chocolate

Gluten Free Oatmeal Cookies

I’ve played with several different oatmeal cookie recipes for the past few months trying to figure out a gluten-free oatmeal cookie that compares to our traditional oatmeal cookies. I’m thrilled to tell you that this cookie recipe is it.

If you don’t need a gluten-free cookie, just follow the traditional recipe as written. The gluten-free alternative is at the bottom and works beautifully too.

Both the gluten-free and traditional cookie recipes have crisp edges and chewy centers. You’re going to love them!

Check out all of the Gluten Free Dessert Recipes on this website!

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Oatmeal Cookies with Cranberries and White Chocolate

Cranberry White Chocolate Oatmeal Cookies

4.50 from 4 votes
Dried cranberries, white chocolate chips, and old-fashioned oats add up to one of our all-time favorite cookies!
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 22 large 4″ cookies, or 36 smaller cookies


  • ¾ cup butter softened
  • 1 cup light brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour*
  • 1 teaspoons baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 3 cups old fashioned oats
  • ¾ cup dried cranberries
  • cup white chocolate chips

*Gluten-Free Alternative

  • 1 cup brown rice flour
  • ½ cup tapioca starch


  • Preheat oven to 350°F. In a large bowl, combine the butter and sugars. Beat until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  • In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and oats. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir to mix throughout.
  • Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
  • Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-16 minutes.) Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
  • Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!


  • semi-sweet chocolate or dark chocolate chips work may be substituted
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/1/12 – recipe notes updated 2/25/22}

Cranberry White Chocolate Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Oh YUM!! Do you need my address to send me a care package? lol Seriously, though, I love this cookie recipe… will be making these soon for sure!

  2. Carol Blackwell says

    Oh this looks so yummy. I have a favorite recipe that is called a double oatmeal cranberry cookie recipe, it calls for Cardamom. We love it, can’t wait to try this and wonder how it would be with Cardamom…5 stars

    • Tamara Doerschuk says

      I agree with you about adding cardamom. Can you tell me how much your previous recipe using cardamom calls for in the dough? Thanks for the suggestion!