Cranberry White Chocolate Oatmeal Cookies

Thick, chewy, and bursting with festive flavor, these Cranberry White Chocolate Oatmeal Cookies are the ultimate holiday treat. Made with soft oats, creamy white chocolate chips, and tangy dried cranberries, each bite offers the perfect balance of sweetness and texture. Best of all, there’s no need to chill the dough—so you can go from mixing bowl to cookie tray in just 30 minutes.

Why You’ll Love This Recipe

These cookies check all the boxes: soft and chewy texture, warm spiced undertones, and sweet-tart contrast from the cranberries and white chocolate. They’re incredibly easy to make, require no chill time, and yield a large batch—perfect for cookie exchanges, holiday gatherings, or simply keeping a stash in the freezer. The corn syrup ensures they stay soft for days, and quick oats give them a hearty chew without drying out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup vegetable shortening, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon corn syrup
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups quick-cooking oats
1 cup white chocolate chips
1 cup dried cranberries

Directions

1. Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone mats.

2. In a large bowl, beat the softened butter and shortening until well blended.

3. Add brown sugar and granulated sugar; beat until light and fluffy.

4. Beat in the eggs one at a time, mixing well after each. Add the corn syrup and vanilla extract, then mix again.

5. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

6. Add the dry ingredients to the wet ingredients and mix on low until just combined.

7. Fold in the quick oats, then gently stir in white chocolate chips and dried cranberries.

8. Scoop the dough into 1.5 tablespoon-sized balls and place 2 inches apart on the prepared baking sheets.

9. Bake for 8 to 10 minutes, or until the edges are slightly golden and centers look puffy but not fully set.

10. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Serves: 40 cookies
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

• Add nuts: Fold in ½ cup chopped pecans or walnuts for added crunch.

• Use different chips: Swap white chocolate for semi-sweet, dark, or even butterscotch chips.

• Make them spicier: Add a pinch of nutmeg or ground ginger for extra warmth.

• Citrus twist: Add 1 teaspoon of orange zest to the dough for a bright holiday flavor.

• Vegan version: Use plant-based butter and egg substitutes like flax eggs for a dairy-free cookie.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
Thaw overnight in the fridge or at room temperature before serving. No reheating is needed.

FAQs

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

No, quick-cooking oats are essential in this recipe. Old-fashioned oats absorb more moisture and will result in a drier, crumblier cookie.

What does corn syrup do in cookies?

Corn syrup helps keep the cookies soft and chewy for several days. You can omit it, but the cookies may firm up quicker.

Do I have to use both butter and shortening?

Using both provides a balance of flavor and texture. Butter adds richness, while shortening helps the cookies hold their shape and stay soft.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days or freeze it in pre-portioned balls for up to 3 months. Bake directly from frozen, adding a minute or two to the bake time.

Why do my cookies look underbaked?

They should look slightly underdone when removed from the oven. They’ll continue to set as they cool on the baking sheet.

How do I prevent the cookies from spreading too much?

Make sure your butter and shortening are just softened—not melted. Also, measure the flour accurately and don’t skip the chilling if your dough feels too soft.

Can I use fresh cranberries?

Dried cranberries are best for this recipe. Fresh cranberries add too much moisture and can make the cookies soggy.

Are these cookies freezer-friendly?

Yes, both the baked cookies and unbaked dough freeze well. Store in an airtight container or freezer bag for up to 3 months.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind it affects both the sweetness and texture of the cookies.

What’s the best way to store these cookies for gifting?

Allow the cookies to cool completely, then layer them between parchment paper in a decorative tin or airtight container. Keep them at room temperature and gift within 3 days.

Conclusion

Cranberry White Chocolate Oatmeal Cookies are the perfect festive treat that’s quick, easy, and full of holiday cheer. With chewy oats, sweet white chocolate, and tart cranberries in every bite, these cookies are sure to become a seasonal favorite. Whether you’re baking for a party, a cookie swap, or just your own cookie jar, this recipe delivers flavor and comfort in every bite.