These Oatmeal Cranberry Cookies are bursting with tart cranberries, chewy oats and topped with a white chocolate drizzle – the perfect treat! Ideal for cookie trays, holiday gatherings, or gift-giving, these cranberry oatmeal cookies are so easy to make and perfect for any occasion!

If you like oatmeal cookies, you’ll also love my Cowboy Cookies and No Bake Cookies!

Cranberry Oatmeal Cookies

Baking oatmeal cranberry cookies is one of my favorite ways to welcome the cozy vibes of fall. The combination of rich brown sugar and creamy butter creates a base that’s simply irresistible, while the old-fashioned oats add a heartiness that makes these cookies feel both comforting and satisfying. The addition of walnuts (or pecans, if you prefer) and cranberries creates the perfect blend of tart, chewy, and crunchy goodness.

Trust me, these cookies are not just any ordinary treat; they’re the ultimate indulgence for those chilly days when you crave something sweet and satisfying. The drizzle of white chocolate adds a touch of elegance, making them perfect for sharing with friends or enjoying all to yourself with a warm cup of tea. So, grab your apron and gather the ingredients—these oatmeal cranberry cookies will become a favorite in your home, just like they are in mine. You won’t regret it!

Why You’ll Love This Recipe

Versatile Treat: Whether you’re looking for a midday snack, a lunchbox surprise for the kids, or a sweet addition to your holiday cookie platter, these oatmeal cranberry cookies fit the bill. You can easily customize them by swapping in your favorite nuts or even adding chocolate chips for an extra indulgence.
A Crowd-Pleaser: These cookies are always a hit at gatherings, from casual get-togethers to holiday parties. The combination of flavors and textures appeals to a wide range of tastes, ensuring that everyone will be coming back for seconds (and thirds!)
Comfort Food: These cookies are the ultimate comfort treat, thanks to the hearty old-fashioned oats and the cozy aromas that fill your kitchen while baking. They’re perfect for sharing with family and friends or enjoying with a warm cup of tea on a chilly day.

A stack of oatmeal cranberry cookies on a piece of brown parchment paper.

How to Make Oatmeal Cranberry Cookies

This oatmeal cranberry cookie recipe has two parts: the cookies and the white chocolate drizzle. Follow my easy steps below, and you’ll have warm cookies ready to be devoured in no time! As always, the whole recipe is in the complete printable recipe card below.

Beat butter and brown sugar until very creamy, about 5 minutes.
Add eggs, one a time, beating well after each addition. Mix in vanilla extract.
Combine oats, all purpose flour, ground cinnamon, baking soda and salt in a large bowl.
Stir the dry ingredients in with the butter mixture.
Fold in cranberries and chopped walnuts.
Cover the dough tightly and chill for one hour in the refrigerator.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
Scoop the dough using a cookie scoop and place on the prepared baking sheets.
Bake cookies for 10 to 12 minutes or until the cookies are set and slightly brown on the edges.
Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Combine the white chocolate chips and coconut oil in a small, microwave-safe bowl. Heat until melted. Drizzle the white chocolate over the top of the cooled cookies. Enjoy!

Chilling the dough for at least one hour intensifies the flavor and keeps the cookies from spreading too much during baking, giving you thick, bakery-style cookies.

A four image collage that shows the steps for making oatmeal cranberry cookies.

Storage Information

Room Temperature: Store your baked and cooled cranberry oatmeal cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, allowing you to enjoy that fresh-baked goodness for several days.
Refrigeration: If you want to extend their shelf life, you can store the cookies in the refrigerator for up to two weeks. Just be sure to keep them in an airtight container to prevent them from drying out.
Freezing: For longer storage, these cranberry white chocolate oatmeal cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the microwave for a few seconds for that fresh-out-of-the-oven taste.
Dough Storage: If you want to prepare the dough ahead of time, you can refrigerate pre-scooped dough for up to 3 days before baking. For longer storage, freeze the pre-portioned dough wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time for frozen dough.

Variations to Try

For a decadent twist, mix in semi-sweet, dark, or white chocolate chips along with the cranberries. The chocolate adds a rich and creamy element. White Chocolate Cranberry Oatmeal Cookies are always a good idea!
While walnuts and pecans are fantastic options, you can also experiment with other nuts like almonds or macadamia nuts.
Swap out the dried cranberries for other dried fruits like raisins, dried cherries, or apricots. This change will give the cookies a different flavor profile while maintaining that chewy texture.
Incorporate shredded coconut into the dough for a tropical flair.
Add a pinch of nutmeg or ginger to the dough for a warm spice boost.
Substitute all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free for a tasty gluten-free version of these cookies.
Add a teaspoon of orange or lemon zest to the dough for a bright, citrusy flavor.

A top down view of cranberry oatmeal cookies on a baking sheet.

Can I use quick oats instead of old-fashioned oats?

Yes, you can use quick oats, but the texture of the cranberry oatmeal cookies will be slightly different. Old-fashioned oats give the cookies a chewier texture, while quick oats may make them a bit softer.

Can I substitute the eggs in this recipe?

Yes, if you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg.

How do I make the cookies softer or chewier?

To achieve a softer, chewier cookie, you can reduce the baking time slightly or add a bit more brown sugar. The molasses in brown sugar helps create a chewy texture.

Trish’s Tips

Make sure your butter and eggs are at room temperature. This helps ensure that the ingredients will combine together in the dough.
Mix just until everything is combined. Overmixing can lead to tough cookies.
If you have time, chill the cookie dough in the refrigerator for at least one hour before baking. This helps prevent the cookies from spreading too much and results in a thicker, chewier texture.
Cookies may look slightly underbaked when you take them out of the oven, but they will continue to cook on the baking sheet as they cool. Aim for a golden-brown color around the edges while keeping the centers soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents breaking.
For the best texture, store cookies in an airtight container. Consider adding a slice of bread to the container to keep them soft and chewy for longer.

A close up view of cranberry oatmeal cookies on a baking sheet. One cookie is broken in half and several more are stacked in the background.

More Cranberry Treats to Try

Oatmeal Cranberry Cookies

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Print Recipe Pin Recipe

Prep Time 25

Cook Time 10

Chilling Time 1

Total Time 1 35

Course Cookies, Dessert

Cuisine American

Servings cookies

Calories 217 kcal

Ingredients

1 cup unsalted butter 227g, room temperature
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
2 ¼ cups old fashioned oats
1 ⅔ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup dried cranberries
½ cup chopped walnuts or pecans

Topping

⅓ cup white chocolate chips for drizzle
1 teaspoon coconut oil or vegetable oil

Instructions

Add butter and brown sugar to large mixing bowl or the bowl of a stand mixer and beat until very creamy, about 5 minutes.
1 cup unsalted butter, 1 cup brown sugar
Add eggs, one a time, beating well after each addition. Mix in vanilla extract until well combined. Set aside.
2 large eggs, 2 teaspoons vanilla extract
Combine oats, all purpose flour, ground cinnamon, baking soda and salt in a large bowl and stir or whisk to combine.
1 ⅔ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 2 ¼ cups old fashioned oats
Stir the dry ingredients in with the butter mixture just until combined.
Fold in cranberries and chopped walnuts.
1 cup dried cranberries, ½ cup chopped walnuts
Cover the dough tightly and chill for one hour in the refrigerator. (If you need to chill the dough for more than an hour, pre-scoop the cookies onto a baking sheet and cover with plastic wrap before placing in the fridge.)
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
Scoop the dough using a 1.5 tablespoons scoop and place on the prepared baking sheets. Using the back of the scoop, a spoon or your fingers, lightly flatten the top of each cookie.
Bake cookies for 10 to 12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Optional

Combine the white chocolate chips and coconut oil in a small, microwave safe bowl. Heat in 30 second increments at 50% power, stirring in between, until melted. Drizzle the white chocolate over the top of the cooled cookies. Enjoy!
⅓ cup white chocolate chips, 1 teaspoon coconut oil

Notes

Storage Information

Room Temperature: Store your baked and cooled cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, allowing you to enjoy that fresh-baked goodness for several days.

Refrigeration: If you want to extend their shelf life, you can store the cookies in the refrigerator for up to two weeks. Just be sure to keep them in an airtight container to prevent them from drying out.

Freezing: For longer storage, these cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the microwave for a few seconds for that fresh-out-of-the-oven taste.

Dough Storage: If you want to prepare the dough ahead of time, you can refrigerate pre-scooped dough for up to 3 days before baking. For longer storage, freeze the pre-portioned dough wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time for frozen dough.

Review the post above for additional FAQs, tips and more!

Nutrition

Calories: 217kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 107mgPotassium: 78mgFiber: 1gSugar: 14gVitamin A: 260IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg

Keyword cranberry cookies, cranberry oatmeal cookies, oatmeal cookies, oatmeal cranberry cookies

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