Delicious semi-homemade oatmeal cranberry cookies with white chocolate chips perfectly combine the warm, comforting flavors of home-baked goodness with the convenience of a one-bowl recipe.
Each bite delivers a delightful mix of chewy oats, sweet cranberries, and white chocolate chips, making every cookie a delicious treat. These are perfect for the holiday season or any time of the year.
I almost named these cookies White Chocolate Cranberry Oatmeal Cookies, but that’s a mouthful!
To make semi-homemade oatmeal cranberry cookies, you’ll need a few key ingredients, including rolled oats, dried cranberries, flour, sugar, and butter.
The best part about this recipe is that it begins with an oatmeal cookie mix. No one will ever know.
Ingredients Required
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- Oatmeal cookie mix: I used Betty Crocker brand cookie mix for this recipe.
- Old-fashioned oats: I recommend old-fashioned oats. Quick oats can also work, but you may need to adjust cooking time.
- Salted butter: You can also use unsalted butter; add a pinch of salt to your batter.
- Large Egg
- Milk: You can substitute heavy cream or water if desired.
- Vanilla extract: Some great alternatives are brandy extract or rum extract.
- Dried cranberries: I suggest sweetened, dried cranberries. Fresh cranberries will not work for this recipe.
- White chocolate baking chips: These can be left out or substituted for semi-sweet chocolate baking chips.
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You will need the following supplies:
- Non-stick cooking spray
- Baking sheet
- Mixing bowl
- Mixing tools
- Measuring utensils
- Cookie scoop
Preparation Process (Full Printable Recipe Card Down Below!)
Mixing The Ingredients
Preheat the oven to 350 degrees Fahrenheit; lightly spray a cookie sheet with non-stick cooking spray, or line it with parchment paper and set aside.
I like that you don’t need a stand mixer or hand mixer for this one-bowl recipe. It sure does make cleanup a lot easier.
Whisk together the cookie mix and extra oats in a large mixing bowl.
Add the melted butter, egg, milk, and vanilla. Stir the wet ingredients into the dry ingredients with a rubber spatula.
Fold in the dried cranberries and white chocolate chips.
Preparing The Dough
Use a 1 ½ Tablespoon cookie scoop. Scoop out cookies and place them on the prepared baking sheets.
Flatten each cookie slightly with your palm or the bottom of a clean glass to have thick discs instead of balls.
Baking The Cookies
Bake the cookies in the oven for 10-13 minutes or until the edges are brown and the cookies are all set. Let cool slightly. I like to serve these cookies warm.
Post Baking Tips
After baking your delicious oatmeal cranberry cookies, there are a few things you can do to ensure they turn out perfectly every time. Here are some post-baking tips to help you achieve the best texture and flavor possible.
Cooling and Storage
Once your cookies are finished baking, remove them from the oven and let them cool for a few minutes on the baking sheet. Then, transfer them to a wire rack to cool slightly. This will help prevent the cookies from becoming too soft or mushy.
To store oatmeal cranberry cookies safely, let them cool completely, then place them in an airtight container or sealable bag with parchment paper between layers.
For short-term storage, up to 1 week, keep them at room temperature; for longer freshness, 2-3 weeks, refrigerate.
To freeze, wrap them individually, label them with the date, and store them in an airtight container or freezer bag for up to 3 months. Thaw before serving.
What do Oatmeal Cranberry Cookies taste like?
Oatmeal cranberry cookies with white chocolate chips offer a tasty blend of flavors and textures. The oats contribute a hearty, nutty element, while the cranberries add a sweet-tart chewiness.
The white chocolate chips introduce a creamy, sweet richness, resulting in a satisfying fusion of sweet, fruity, and nutty tastes. And the best part? You can eat these any time of the year, not just during cranberry season.
You’ll Also Love These Delicious Recipes Featuring Cranberries
- Cranberry Shortbread Cookies
- Festive Cranberry Salad
- Cranberry Apple Spritzer Mocktail
- Cranberry Apple Coffee Cake
- Pumpkin Cranberry Bars
Oatmeal Cranberry Cookies With White Chocolate Chips
Each bite of these Oatmeal Cranberry Cookies delivers a delightful mix of chewy oats, sweet cranberries, and white chocolate chips, making every cookie a delicious treat.
Ingredients
- 1 (17.5 ounces) bag of oatmeal cookie mix
- ⅓ cup old-fashioned oats
- 1 stick (½ cup) salted butter, melted
- 1 large egg, room temperature
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ¾ cup white chocolate baking chips
Instructions
- Preheat the oven to 350º F. Lightly spray a cookie sheet with non-stick cooking spray, or line it with parchment paper and set aside.
- Whisk together the cookie mix and old-fashioned oats in a large mixing bowl.
- Mix the melted butter, egg, milk, and vanilla with a rubber spatula. Add to the oats mixture and stir to combine.
- Fold in the dried cranberries and white chocolate chips.
- Use a 1 ½ Tablespoon cookie scoop to scoop out cookies and place them on the prepared baking sheets.
- Flatten each cookie slightly with your palm or the bottom of a clean glass to have thick discs instead of balls.
- Cook in the oven for 10-13 minutes or until the edges are brown and the cookies are all set.
- Serve warm.
Notes
Make sure you use sweetened dried cranberries in this recipe. Fresh cranberries will not work.
To store oatmeal cranberry cookies safely, let them cool completely, then place them in an airtight container or sealable bag with parchment paper between layers.
For short-term storage, up to 1 week, keep them at room temperature; for longer freshness, 2-3 weeks, refrigerate.
To freeze, wrap them individually, label them with the date, and store them in an airtight container or freezer bag for up to 3 months. Thaw before serving.
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 73Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 25mgCarbohydrates 11gFiber 1gSugar 8gProtein 1g
