Julie Clark
Updated:
White Chocolate Cranberry Oatmeal Cookies
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Full of dried cranberries, white chocolate chips, macadamia nuts and oatmeal, these Cranberry Oatmeal Cookies are good enough for a breakfast treat! 🙂
For Christmas this year and last year, Mom and I decided to make my grandpa a big bag of cookies. We add in all the usual Christmas cookies: snickerdoodles, peanut butter cookies, caramel corn, and buckeyes. This year we wanted to make something we knew he’d really like, which had to include raisins, nuts, and oatmeal.
During the summer, I would often make him our Oatmeal Raisin Cinnamon Cookies. Since he really likes these, we made a “Christmas edition” called White chocolate Cranberry Oatmeal Cookies. Basically saying, we revised it to make it taste more christmas-y.
Why you’ll love this recipe:
- classic oatmeal and white chocolate cookie flavor
- rich macadamia nuts
- tangy cranberries
- easy to mix up in about 10 minutes
- no refrigeration necessary unless you’d like
If you love cranberries, you’ll love our cranberry shortbread cookies.
Can you use quick oats for cookies?
You’ll notice this recipe calls for old fashioned rolled oats. Can you use quick oats? Yes. But the cookies will have a slightly different texture. If you only have quick oats, use the same amount as the recipe calls for.
How to Make Cranberry Oatmeal Cookies
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, cream together the butter, sugars, eggs, and vanilla until smooth.
- Combine the flour, baking soda, and salt in a separate bowl. Then stir into the sugar mixture.
- Stir in the oats, white chocolate chips, dried cranberries and macadamia nuts. If you want thick cookies that don’t spread much, refrigerate the dough for one hour. This is not necessary…the cookies will just be a little flatter without refrigeration.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 minutes. Don’t over bake them!
- Let them cool for 2 minutes on the cookie sheets before moving them to wire racks to cool completely.
Why are my oatmeal cookies hard?
Don’t over bake the cookies! We slightly under bake cookies so that they stay soft. The cookies will continue to bake on the pan after you take them out of the oven so don’t let them get browned in the oven. This will help keep the cookies soft.
How to Store Oatmeal Cookies
Store the cookies in an airtight container at room temperature. You can stack them after the white chocolate drizzle sets.
If you’d like, you can freeze them in an airtight container for up to two months. Defrost them fully before opening the container so that they don’t dry out.
Cranberry Oatmeal Cookies
White Chocolate Cranberry Oatmeal Cookies that are full of cranberries, white chocolate chips, macadamia nuts, and oatmeal. Hearty enough for breakfast!
Servings 36
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 1 cup salted butter softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 2 cups white chocolate chips
- 1 cup dried cranberries (or craisins)
- 1/2 cup finely chopped macadamia nuts
- 1/2 cup white chocolate chips for drizzling tops of cookies optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, cream together the butter, sugars, eggs, and vanilla until smooth.
- Combine the flour, baking soda, and salt in a separate bowl. Then stir into the sugar mixture.
- Stir in the oats, white chocolate chips, dried cranberries and macadamia nuts. If you want thick cookies that don't spread much, refrigerate the dough for one hour. This is not necessary…the cookies will just be a little flatter without refrigeration.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 minutes. Don't overbake them!
- Let them cool for 2 minutes on the cookie sheets before moving them to wire racks to cool completely.
- If desired, melt ½ cup of white chocolate chips in a microwave safe bowl. Use a spoon or fork to drizzle the melted chocolate over top the cookies.
- Store these in an airtight container.
Notes
The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 125mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.7mg
I made these and mailed to my Cranberry Crazy friend in Florida!
The reply, ‘loved!’, ‘send a pkg. of these cookies every week or send recipe’
I sent recipe. They can adjust cranberry to ratio themselves.
I love these cookies as well and I’m not a Cranberry fan.
Also very easy to make!
Do you use raw or salted macadamia nuts?
These cookies are to die for and were a huge hit with my family, my teens and all their friends around Christmas time when I made them. They were easy to make, I had all the ingredients on hand and was finished in a flash. My dad was a pastry chef so I grew up eating the best and am not easily impressed with other baked recipes, with that said thank you for an amazing recipe! I will definitely be making them regularly as they are very good. Side note: I did leave off the icing from the top, but… Read more »
I agree with the previous post….more cranberry, less white chocolate chips! Otherwise they are pretty tasty.
These are delightful! I am normally not a fruit in cookies or white chocolate fan but I wanted something different for Christmas. My whole family loved them! Next time I think I will up the craisins by 1/2 cup and decrease the white chocolate chips by 1/2 cup, just a taste preference, but this recipe is great!