These chewy oatmeal cranberry cookies bring together the rich texture of rolled oats with the sweet-tart pop of dried cranberries, creating a perfectly balanced treat. They bake up soft in the middle with slightly crisp edges and can be finished with a drizzle of creamy white chocolate for a beautiful and delicious final touch. I like how quickly they come together—no chilling required—and how versatile they are for both holiday gatherings and everyday snacking.
Why You’ll Love This Recipe
I love how these cookies combine the heartiness of oats with the bright, chewy cranberries for a satisfying bite. They’re sweet, but not overly sugary, and the hint of cinnamon adds a warm depth of flavor. I also appreciate how easy the recipe is to follow, with simple pantry ingredients and no special equipment needed. The optional white chocolate drizzle makes them look and taste like something from a bakery, and the dough is forgiving enough to mix up and bake even on a busy day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Cookies
¾ Cup Unsalted Butter, at room temperature
1 Cup Light Brown Sugar, packed
1 Large Egg
1 Tablespoon Vanilla Extract
1½ Cups Large Rolled Oats
1¼ Cups All-Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Teaspoon Ground Cinnamon (optional, but recommended)
1½ to 2 Cups Dried Cranberries (depending on how fruity I want them)
For The Optional White Chocolate Drizzle
¼ Cup White Chocolate Chips or Chopped White Chocolate
1 Teaspoon Neutral Oil (such as vegetable or canola oil)
Directions
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl or stand mixer, cream the softened butter and brown sugar together on medium-high speed until light and fluffy. This takes about 2 to 3 minutes.
Add in the egg and vanilla extract. Beat again until everything is well combined and smooth.
To the bowl, add the rolled oats, flour, baking powder, baking soda, salt, and cinnamon (if using). Mix on low speed or by hand just until the dry ingredients are fully incorporated.
Fold in the dried cranberries. I usually start with 1½ cups and add a little more if I want them extra fruity.
Scoop the cookie dough using a 2-tablespoon cookie scoop or a spoon. Place the dough balls 2 to 3 inches apart on the prepared baking sheets. If I prefer flatter cookies, I gently press the tops down with my fingers.
Bake the cookies for 9 to 10 minutes, or until the edges are just golden and the centers are slightly soft and glossy. They will finish setting as they cool, so I avoid overbaking.
Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
(Optional) If I want to drizzle with white chocolate, I melt the white chocolate chips with the oil in the microwave in 30-second bursts, stirring between each one. Once melted and smooth, I transfer the chocolate to a small zip-top bag, snip the corner, and drizzle over the cooled cookies.
Servings And Timing
Yield: About 18 medium-sized cookies
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: Approximately 20 minutes
Variations
Add ½ cup chopped walnuts or pecans for crunch and nutty flavor.
Stir in ½ cup white chocolate chips or dark chocolate chips into the dough instead of drizzling on top.
Replace cranberries with golden raisins, dried cherries, or chopped dried apricots for a twist.
Add orange zest to the dough for a fresh citrus note that pairs beautifully with the cranberries.
Use part whole wheat flour (about ½ cup) for a slightly nuttier and heartier texture.
Storage/Reheating
Once the cookies are completely cooled, I store them in an airtight container at room temperature. They stay fresh for about 5 to 7 days. For longer storage, I freeze them in a single layer in a freezer-safe container or bag. They thaw quickly at room temperature and still taste freshly baked.
I also like to freeze the unbaked dough balls. After scooping them, I freeze them on a tray, then transfer to a freezer bag. When I’m ready to bake, I pop them straight into the oven from frozen, adding 1 to 2 extra minutes to the bake time.
FAQs
Can I Use Quick Oats Instead Of Rolled Oats?
I prefer using rolled oats because they give the cookies a chewy, hearty texture. Quick oats can work, but they’ll make the cookies softer and less structured.
Is The White Chocolate Drizzle Necessary?
Not at all. The cookies taste great on their own. I add the drizzle when I want them to look a bit more festive or fancy for serving.
Can I Prepare The Dough In Advance?
Yes, I often make the dough ahead and refrigerate it for a few hours or overnight. I also freeze the portioned dough for quick baking later.
What If I Don’t Have Dried Cranberries?
I substitute with whatever dried fruit I have on hand—raisins, cherries, chopped dates, or even a mix. It’s a flexible recipe.
Why Are My Cookies Dry Or Dense?
This usually happens if the cookies are overbaked or if too much flour was added. I make sure to spoon and level the flour and pull the cookies from the oven while the centers still look soft.
Conclusion
These oatmeal cranberry cookies are the kind of recipe I turn to when I want something easy, cozy, and crowd-pleasing. The texture is spot-on with chewy oats and tender centers, and the cranberries bring just the right zing. I love that I can dress them up with a drizzle or keep them rustic and simple. Whether for holiday cookie trays or weekday treats, they never disappoint.
