Cranberry White Chocolate Chip Oatmeal Cookies

Cranberry White Chocolate Chip Oatmeal Cookies Recipe close up of one big cookie

These are classic oatmeal cookies with a holiday twist! Perfectly soft and chewy, these are a favorite Christmas cookie.




  1. Position the racks in the top and bottom thirds of the oven. Preheat the oven to 350 degrees.
  2. In a medium bowl, whisk the flour, baking soda, cinnamon, and salt. In a large bowl, using an electric mixer on medium-high, beat the butter, coconut sugar, and regular sugar until creamy. Stop occasionally to scrape down the sides of the bowl; total time is about 2 minutes. Add the eggs and vanilla; beat again to blend, about 1 minute, stopping to scrape down the bowl if necessary. Add the flour mixture and beat on low just to blend. Add the oats, dried cranberries, and white chocolate chips and beat just to blend.
  3. Using a 2-inch (scant 3 tablespoon) cookie scoop, scoop the dough onto two parchment or silicone baking mat lined baking sheets, about 2 inches apart.
  4. Bake in the 350 degree oven until golden brown, about 10-12 minutes.  Rotate the sheets and reverse the top and bottom racks half way through baking. Transfer the cookies to a wire rack; allow to cool. Enjoy!


*I like to reserve 1/4 cup of the dried cranberries and white chocolate chips to sprinkle on top near the end of the baking time. If you don’t do this, some of the cookies will be totally brown. They will be equally delicious, but just not as festive looking. 🙂