IT’S COOKIE SEASON. Pull out that holiday baking bucket list right now and add these Cranberry Oatmeal Cookies to the top of it. In permanent ink. Or better, yet, permanent marker. Just don’t use a pencil—these thick, chewy, white chocolate cranberry cookies are far too magnificent to erase!
The recipe is sponsored by Land O’Lakes.
White chocolate cranberry oatmeal cookies are considered a holiday classic by many, but I wasn’t introduced to them until college. One of my guy friends enlisted my help to bake a batch for a lady friend he was attempting to woo, and guess what? THEY ARE MARRIED NOW.
Cranberry oatmeal cookies are not merely good; they are worthy of everlasting love.
My twist on cranberry oatmeal cookies keeps the classic cookie recipe’s core ingredients—oatmeal, white chocolate chips, and dried cranberries—but it takes the recipe to a new place that is (and I do not say this lightly; these cookies have gotten people married after all) better than the original cranberry oatmeal cookie recipe.
I have a few secret ingredients that yield a superior cookie. Even if you *think* you’ve tried white chocolate cranberry oatmeal cookies, you haven’t experienced them fully until you taste this unique twist.
And if their sublime taste doesn’t sell you, the quick and easy prep will. You don’t even need to refrigerate the cookie dough prior to baking!
This recipe yields a moderate 24 cookies. You can increase the recipe as you wish or use the extra space in your storage container (and tummy) for other holiday cookie favorites like these Peanut Butter Blossom Cookies, Chocolate Ginger Molasses Cookies, and any of these delicious cookie recipes.
How to Make the Best Cranberry Oatmeal Cookies
The secret to this recipe lies in its ingredients. All are easy to find, and once you’ve tasted them in your cookies, you won’t go back.
- Land O Lakes® Unsalted Butter in Half Sticks. Great-tasting butter is the first secret to baking a superior cookie. Land O Lakes is my brand of choice (I tested my whole cookbook with it exclusively). Its taste and performance are outstanding. I usually buy the half stick packages, which contain the same amount of butter as the regular packages, but the sticks are wrapped in eight 4-tablespoon increments instead of the usual four 8-tablespoon increments. Because I usually bake in smaller batches, the half sticks are uber convenient for me.
In addition to the strong value/quality/convenience factor, I love that Land O’Lakes is a co-op, meaning it is farmer-owned. The company’s milk is sourced from more than 1,700 dairy farmers. I visited some of the family farms in California and was wowed by the dedication of the farmers and the way the company positively impacts their lives.
- Oatmeal. I like old fashioned (rolled) oats for their texture. Quick oats work fine too, but don’t use instant oatmeal.
- Cranberries. Dried cranberries add a festive pop of color, texture, and fruity sweetness. I do not recommend using fresh cranberries with this recipe. They will be too wet and too tart.
- White Chocolate Chips. Delicious with cranberries. The combination feels distinctly holiday. For a twist, use semi-sweet or dark chocolate chips to make cranberry oatmeal chocolate chip cookies. Can’t decide? Divide the dough in half, and bake a few of each.
And now, the three secret ingredients that put these cranberry oatmeal cookies over the top!
- Pecans. Chopped pecans make these cookies taste gourmet. They’re rich, toasty, and my friends couldn’t stop talking about how much they loved the addition. Cranberry oatmeal walnut cookies would be excellent as well.
- Brandy. A cheeky addition that makes these cookies taste truly special. If you prefer, you can use vanilla extract, but now that I’ve tried the cookies with brandy, I’m never going back.
- Cinnamon. Its cozy warmth is just right here.
Toast the nuts on a baking sheet, watching carefully to ensure they don’t burn. Transfer to a cutting board to cool, then finely chop.
Using a mixer, cream together the butter and sugar until fluffy. Add in the wet ingredients and salt. (It will look slightly curdled, but don’t panic. The dough will come together shortly.)
In another bowl, stir together the dry ingredients.
Slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. By hand, stir in the white chocolate chips, cranberries, and nuts.
Add rounded tablespoons of cookie dough to the baking sheet, and flatten slightly. Bake 8 to 10 minutes at 350 degrees F, until golden. Let the cookies cool. When you can’t wait any longer, DIG IN!
How to Store Cookies and Make Cookie Dough Ahead
- To Store. Place baked cookies in an airtight storage container and store at room temperature for up to 3 days.
- To Freeze Baked Cookies. Place fully baked cookies in an airtight freezer-safe storage container or ziptop bag in the freezer for up to 3 months. When ready to enjoy, let the cookies thaw overnight in the refrigerator or at room temperature.
- To Freeze Cookie Dough. Scoop the cookie dough balls onto a parchment-lined baking sheet, then place in the freezer to harden. Transfer the frozen dough balls to an airtight freezer-safe container or ziptop bag in the freezer. The dough can be frozen for up to 3 months. When you’re ready, bake the cookies directly from frozen, adding a few minutes to the baking time. You can also freeze the entire batch of dough in a single container; let it thaw overnight in the refrigerator, then scoop and bake as directed.
More Favorite Holiday Cookie Recipes
- Perfect Cream Cheese Sugar Cookies
- Mint Chocolate Chip Cookies
- Melt in Your Mouth Orange Cookies with Cranberries
- Candy Cane Snowball Cookies
Holiday baking is a sacred time. It’s not to be wasted on so-so cookies or even good cookies. You deserve GREAT cookies. I’m willing to wager that these cranberry oatmeal cookies will be a fast favorite. They are worthy of your holiday cookie platter.
Cranberry Oatmeal Cookies
- 1/2 cup raw pecan halves raw walnuts or raw macadamia nuts
- 4 tablespoons Land O Lakes® Unsalted Butter in Half Sticks at room temperature
- 1/3 cup coconut sugar or dark brown sugar
- 1/3 cup honey
- 1 large egg at room temperature
- 1 tablespoon brandy or 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 ½ cups rolled oats or quick oats (do not use instant)
- 1/3 cup white chocolate chips
- 1/3 cup dried cranberries
- Preheat oven to 350 degrees F. Spread the nuts on an ungreased rimmed baking sheet. Toast for 8 to 10 minutes, until they smell very fragrant and the inside of a nut is light tan when broken in half. Watch the nuts carefully at the end to make sure they do not burn. Immediately transfer to a cutting board. Let cool to room temperature, then finely chop.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter and coconut sugar on medium high 1 to 2 minutes, until light and fluffy. Scrape down the bowl. Beat in the honey, egg, brandy, and salt until combined. The mixture will look slightly curdled.
- In a separate bowl, whisk together the flour, baking soda, and cinnamon. Stir in the oats.
- With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. Stir in the white chocolate chips, dried cranberries, and chopped nuts until evenly distributed.
- Drop the dough by rounded tablespoons onto the baking sheet. With your fingers, slightly flatten the cookies, as they will not spread much during baking. Bake 8 to 10 minutes, until the cookies look golden and feel dry at the top and edges but still appear slightly molten in the centers. Place the pan on a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer the cookies to the rack to finish cooling completely (or to cool for as long as you can handle the suspense!).
- TO STORE: Place baked cookies in an airtight storage container and store at room temperature for up to 3 days.
- TO FREEZE: Store baked cookies in an airtight freezer-safe storage container in the freezer for up to 3 months.
- TO MAKE AHEAD: Refrigerate the unbaked cookie dough, then let it soften up at room temperature until you can scoop it into individual cookie dough balls. Place the individual cookie dough in an airtight freezer-safe container or ziptop bag in the freezer. The dough can be frozen for up to 3 months. When you're ready, bake the cookies directly from frozen.
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I’m sharing this post in partnership with Land O’Lakes. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!