The perfect Christmas cookie - these Cranberry Oatmeal Cookies are crispy on the outside, with a soft and chewy centre and bursting with dried cranberries and white chocolate chips.
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They are a delicious festive bake as they are full of Christmas flavours and so easy to make as it's all done in one bowl. If you love oat cookies, then you are going to LOVE these!
We love a homemade gift and cookies always go down well. You could also add all the dried ingredients for these cranberry cookies to a jar, with a label for the measurements of the wet ingredients and the method instructions and give a lovely gift of a make your own cookie jar.
If you are looking for more easy cookies, try our vegan Healthy Cookies, 2-ingredients Banana Oat Cookies or our Vegan Chocolate Chip Cookies.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Butter - We used unsalted. If you are using salted butter, then leave the salt out of the recipe as you don't want them to be too salty.
- Sugar - We used granulated and light brown sugar. The granulated sugar gives a nice crisp to the outside of the cookies, as it soaks up some of the moisture in the cookies. The brown sugar gives that lovely dark colour and adds a slight caramel flavour too. If you want a more moist and soft cookie, then just use brown sugar.
- Egg - We used a medium egg. If you use a large egg, then it could make the mixture too runny.
- Vanilla - Always try to use extract rather than vanilla essence.
- Oats -. We used rolled oats and they add such an amazing texture to cookies. Don't use quick cook oats, as they will just fall apart in the mixture when cooking and you won't have any of the oat texture. This is because instant oats are already partly cooked. You want to use rolled (old fashioned) oats.
- Cinnamon - You can swap it for ground ginger or nutmeg or use a mixture of the three. You can adjust it to suit your own tastes.
- Cranberries - Dried.
- Chocolate chips - We used white chocolate chips, however you could use milk or dark. You could also use chunks, rather than chips.
Oatmeal Cranberry Cookie Variations
Fruit - We went with cranberries and white chocolate but you could use another dried fruit like raisins or dried cherries, or a mixture of them all.
Nuts - Why not make it an oatmeal cranberry walnut cookie by chopping up some walnuts and mixing them in? It would also work well with chopped pecans or almond flakes too. We like peanuts and cashews too.
Chocolate - When it comes to the chocolate, anything goes. Chunks or chips, white, milk or dark. You can even use a mixture of two different chocolates to mix it up a bit.
How to Make Cranberry Oatmeal Cookies
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: In a large bowl, add the butter and both sugars (a) and combine until smooth (b).
- Step 2: Add the vanilla and egg (a). Mix until combined (b).
- Step 3: Add the flour, baking soda, cinnamon and salt (a). Mix until combined (b).
- Step 4: Add the oats, cranberries and white chocolate chips (a). Mix once again (b) and then use your hands to form a large dough ball.
- Step 5: Divide into twelve equal pieces and roll into balls. Put onto a lined baking sheet and using the palm of your hand, gently press to flatten the balls.
- Step 6: Bake for 15 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Storage
Storing: We prefer to store these cranberry oatmeal cookies recipe at room temperature. They can be kept in an airtight container and they will stay fresh for 3 days.
If you wanted to keep them longer, then they would keep for up to a week in the fridge. However, we don't like the texture of them when they come out of the fridge. If you do put them in the fridge, leave a cookie out for 10 minutes before eating for the best taste.
Freezing: These actually freeze really well, so we like to make a big batch at the start of the festive season and then keep in the freezer and take out a couple at a time. Once they have fully cooled, individually wrap them and then store them all in a freezer bag. They will keep in the freezer for 2 months.
Make ahead: You can also freeze the uncooked dough. Simply roll the cookie dough into balls and then put on a baking tray and freeze (flash freeze) and then put the balls into a freezer bag.
When you are ready to bake them, take the balls out and put them on a lined baking tray and in a preheated oven. You just need to add a few minutes onto the cooking time.
Defrosting: The cooked cookies will take a few hours to defrost at room temperature.
Dannii's Top Tips
- If you want to add something a little special to these cookies, add a tiny splash or rum or brandy. It adds a real depth of flavour and adds to the Christmas vibes too.
- Make sure you don't over mix the dough when you are stirring all the ingredients in. You want to make sure that everything has just come together. This is so the cookies don't become tough when cooked.
- If you want to avoid the cookies spreading too much, then put the dough in the fridge for 30 minutes before rolling into balls.
- Make sure to leave enough space between the cookies to allow for spreading during baking - about 5cm/2in is enough.
- Make sure to cool them completely before serving. You need to cool them for 5 minutes on the baking tray and then cool them completely on a wire rack.
- Add a little something extra to these cookies by drizzling them with melted chocolate.
More Christmas Treat Recipes
If you've tried this white chocolate cranberry oatmeal cookie recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Cranberry Oatmeal Cookies
Recipe Video
Ingredients
- 110 g (0.5 cups) of Butter - softened
- 75 g (0.33 cups) of Granulated sugar
- 75 g (0.33 cups) of Light brown sugar
- 1 Egg
- 1 teaspoon of Vanilla extract
- 120 g (1 cups) of Plain flour
- 0.5 teaspoon of Baking soda
- 0.5 teaspoon of Ground cinnamon
- 1 pinch of Fine sea salt
- 160 g (2 cups) of Rolled oats
- 80 g (0.66 cups) of Dried cranberries
- 100 g (0.5 cups) of White chocolate chips
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- In a large mixing bowl, combine 110 g of Butter, 75 g of Granulated sugar and 75 g of Light brown sugar until smooth.
- Add 1 tsp of Vanilla extract and 1 Egg. Mix until combined.
- Add 120 g of Plain flour, 0.5 tsp of Baking soda, 0.5 tsp of Ground cinnamon and 1 pinch of Fine sea salt. Mix until combined.
- Add 160 g of Rolled oats, 80 g of Dried cranberries and 100 g of White chocolate chips. Mix once again and then use your hands to form a large dough ball.
- Divide into twelve equal pieces and roll into balls. Put onto a lined baking tray and using the palm of your hand, gently press to flatten the balls.
- Bake for 15 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Recipe Notes
- If you want to add something a little special to these cookies, add a tiny splash or rum or brandy. It adds a real depth of flavour and adds to the Christmas vibes too.
- Make sure you don't over mix the dough when you are stirring all the ingredients in. You want to make sure that everything has just come together. This is so the cookies don't become tough when cooked.
- If you want to avoid the cookies spreading too much, then put the dough in the fridge for 30 minutes before rolling in to balls.
- Make sure to leave enough space between the cookies to allow for spreading during baking - about 5cm/2in is enough.
- Dust the cookies with some icing sugar before serving to give them more of a Christmas look.
- Make sure to cool them completely before serving. You need to cool them for 5 minutes on the baking tray and then cool them completely on a wire rack.
- Add a little something extra to these cookies by drizzling them with melted chocolate.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Gemma says
Super easy to make and delicious too. Perfect for lunchboxes or after school snack!
Caroline says
We love oatmeal cookies as well, and cranberries are also a favorite, so these are sure to be a hit!
Maria San Juan says
Oatmeal cookies are always the best! Will surely make this one for my family! Thanks for sharing!
Alisa Infanti says
I am a huge oatmeal cookie and raisin fan but decided to give these with cranberries a try. They were fantastic!
SW says
Oatmeal cookies are so delicious and I think a little healthier too (wishful thinking). You can't beat them at Christmas.
Helen says
I love an oatmeal cookie and this look wonderful! Great combination of sweet chocolate with the tart cranberries - yum.
Jyoti Behrani says
Excellent cookies! Just made 2nd batch of cookies this week. Thank you for sharing!
maryanne says
These cookies totally hit the spot! I added a bit more cinnamon, but otherwise made them as directed. I love the chewy texture and combination of flavors!
Gina says
We all LOVED these! Left out the white chocolate but added a touch of orange zest and they're a spectacular holiday cookie!
Sisley White - Sew White says
These look so gorgeous. You really can't beat an oatmeal cookie at Christmas.
AISilva says
These cranberry oatmeal cookies look so good and I love that they are so fast too. I will be making these this Christmas season for sure!