These oatmeal cranberry cookies are perfect for this time of the year. Chewy oatmeal cookies studded with cranberries and walnuts and then drizzled with white chocolate on top make these cookies simply irresistible.
These cookies are so simple and easy to make, making them perfect for any occasion. They’re sweet, chewy, and thick. Thanks to the brown sugar and cinnamon we get a nice depth of flavor and warmth of spice in every soft and tender bite. This is one cookie recipe you won’t want to share.
What Are Oatmeal Cranberry Cookies?
These craisin oatmeal cookies are similar to traditional oatmeal cookies but include a fun holiday season twist with the addition of red cranberries. Topped with a white chocolate drizzle the colors are perfect for Christmas, so make sure to wash down a few cookies with cold eggnog!
Ingredients you’ll need for Oatmeal Cranberry Cookies:
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Ground cinnamon
- Rolled oats
- Dry cranberries
- White chocolate chips
To see the exact measurements, see the recipe card below.
How to Make Oatmeal Cranberry Cookies
Beat together the butter and brown sugar until the mixture is very creamy. This should take about 5 minutes and it helps the cookies to turn out soft.
Add in the egg and mix to incorporate.
Add in the vanilla and mix again until well combined.
In another bowl, mix together the oats, flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the butter mixture and stir to combine.
Fold in the cranberries and walnuts until mixed.
Cover the dough and place it in the fridge to chill for 1 hour.
When ready to bake, preheat the oven to 350 degrees F.
Scoop the dough out using a 1.5 tablespoon-sized scoop and then lightly flatten the tops of the cookies.
Bake in the oven for 10-12 minutes or until the cookies are set and slightly brown around the edges, but look still soft in the center.
Allow the cookies to rest for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. This will help the cookies to finish baking and to set so that they don’t break during the transfer.
If desired melt your white chocolate and then drizzle it over the top of the cookies.
- To melt your white chocolate add it to a bowl and place it in the microwave. Microwave on high in 30-second intervals, stirring well between each until the chocolate is smooth. If needed, you can add in a teaspoon of coconut oil to help get a nicer texture. Do not overcook or else the chocolate will seize.
- Keep the cookies stored in an airtight container at room temperature for up to 3 days. If needed, you can keep them in an airtight container for up to 5 days if you store them in the fridge. While in the fridge, the cookies will harden a little bit but they’ll still be moist and delicious. You can also reheat them in the oven for a crunchy bite.
What happens if I use quick oats in oatmeal cookies?
This oatmeal craisin cookies recipe requests that you use rolled oats however if quick oats are all that you have on hand you can use them. Note that the texture of the cookies will change slightly as the quick oats won’t give you as chewy of a cookie and will be softer in texture.
Why are my oatmeal cookies flat?
If you did not chill your dough before baking then you will notice that your quaker oatmeal cranberry cookies will spread and turn brittle. This is a direct result of your butter being too warm. You want to incorporate the dough using softened butter because it makes the process easier but you want the butter colder before baking to prevent excessive spreading. This is why chilling your cookie dough is so incredibly important. Not only that but it helps to give the dough a little longer to develop delicious flavors.
Can I freeze oatmeal cranberry walnut cookies?
Yes, you can freeze these cookies in an airtight container for up to 3 months. If planning to freeze, I recommend not adding the white chocolate on top or waiting until the cookies have thawed before drizzling them. This will help to prevent the chocolate from “sweating” or falling off when the cookies are freezing or thawing.
Want more oatmeal cookies? Check out these recipes!
- Apple Oatmeal Cookies
- Oatmeal Peanut Butter Cookie Dough Sandwich Cookies
- S’mores Oatmeal Cream Pies
- Gingerbread Oatmeal Cream Pies
- 1 cup (227gr) unsalted butter, at room temperature, softened
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 ¼ cups rolled oats
- 1 cup dry cranberries
- ½ cup chopped walnuts
- ⅓ cup white chocolate chips, for drizzle
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture.
- Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
- In a different bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Add the dry ingredients with the butter mixture and stir to combine.
- Fold in cranberries and chopped walnuts and stir until combined.
- Cover the dough and refrigerate it for one hour. (If you’re going to leave it for more than one hour, is good to pre-scoop the cookies to have them ready to bake).
- When you’re ready to bake, preheat the oven to 350F.
- Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
- Bake for 10-12 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
- Optional: drizzle your cookies with melted white chocolate.