Oatmeal Craisin Cookies loaded with white chocolate and dried cranberries are such a delicious treat. They’re easy to make, so soft and chewy, and pretty on a holiday cookie tray!
Not only is the combination of sweet white chocolate and tart dried cranberries delicious, but the colors together are so pretty. These Oatmeal Craisin Cookies are a given at holiday time.
Ingredients for Oatmeal Craisin Cookies
These oatmeal cranberry white chocolate chip cookies call for pretty simple ingredients. You probably already have them tucked away in your pantry. Here’s the rundown of what you’ll need for this oatmeal cookie recipe:
- Dry Ingredients: all-purpose flour, brown sugar, granulated sugar, rolled oats, baking powder, and baking soda
- Wet Ingredients: eggs, butter, and vanilla
- Spices: ground cinnamon and ground nutmeg
- Mix-ins: dried cranberries, sweetened coconut flakes, white chocolate chips
How To Make Oatmeal Cookies
This is a pretty standard drop cookie recipe. Here’s a brief summary of how to make them. (Scroll down for the detailed printable.)
- Cream together the butter and both sugars until smooth and creamy.
- Add in the baking powder, baking soda, spices, vanilla, and eggs.
- Mix in the flour, oats, craisins, coconut, and white chocolate.
- Form the dough into 1 1/2-inch balls.
- Place on a baking sheet with space in between each one.
- Bake until the edges begin to turn golden brown, about 9-10 minutes.
- Cool and enjoy with a tall glass of milk!
Oatmeal Cookie Recipe Tips
- Spoon and level the flour when measuring it. If you scoop it, you could end up with too much, resulting in dense, dry cookies.
- Use old fashioned oats, not quick-cooking or steel cut. Old fashioned oats will give you the best chewy texture.
- Chill your cookie dough for at least 20 minutes so the cookies don’t spread too much in the oven.
- Fresh cranberries are not recommended for these cookies, due to the moisture released while baking.
- Don’t like coconut? Simply leave it out.
- Love nuts? Stir a 1/4 cup of finely chopped pecans into the dough.
- Swap out the dried cranberries for regular or golden raisins.
- Replace the white chocolate chips with semi-sweet chocolate chips.
How to Store Oatmeal Cookies
Allow cookies to cool completely, then store in an airtight container for 2-3 days on your countertop.
Can you freeze oatmeal craisin cookies? Yep! Baked oatmeal craisin cookies will last in an airtight container in the freezer for 3 months.
You can freeze these cookies before baking, too, which I often do – this way you can have freshly baked cookies within minutes when that craving hits. Drop by spoonfuls on a parchment lined pan and freeze. Once frozen, transfer to a freezer bag or container.
To bake from frozen, simply take out as many as you need and allow cookies to sit at room temperature for a few minutes prior to baking.
Loaded with goodies, these cookies are so delicious!
Other Cookie Recipes
Oatmeal Craisin Cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar , packed
- 1/2 cup salted butter , room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 1/2 cups old fashioned oats
- 1 1/2 cups craisins
- 1/4 cup sweetened shredded coconut
- 1 cup white chocolate chips
- Preheat oven to 375 degrees F.
- Using a stand mixer or handheld electric mixer, in a large bowl, cream together the butter and both sugars until smooth and creamy.
- Add in the baking powder, baking soda, spices, vanilla, and eggs, making sure the batter is well combined, scraping the bowl with a rubber spatula, if necessary.
- Mix in the flour and oats.
- Stir in the craisins, coconut, and white chips, until all ingredients are evenly mixed into the dough.
- Using a tablespoon sized cookie scoop, drop 1 1/2-inch balls of the dough onto the cookie sheet, leaving a small space in between the cookies so they have room to spread while baking.
- Chill for 20 minutes. (This helps prevent the cookies from spreading too much.)
- Bake for about 9-10 minutes, until they begin to turn golden brown on the edges.
- Remove from the oven, and allow to cool on a cooling rack.