Oatmeal Craisin Cookies with white chocolate chips are a simple, delicious treat that bake up chewy and full of flavor. These cookies combine classic rolled oats with sweet dried cranberries and creamy white chocolate for a cookie that’s ideal for holiday trays or everyday snacking.
FIVE-STAR REVIEW: Such a great combination of flavors! I love cranberries and white chocolate. This is one of my favorite cookies!
This updated oatmeal cookie adds tart-sweet dried cranberries and white chocolate chips for an irresistible texture and taste. The recipe is quick to prepare and yields chewy cookies that keep well—perfect for parties, cookie swaps, or a cozy weekend baking session.
If you enjoy variations on classic cookies, try pairing this recipe with other favorites such as cannoli-style cookies, taralli dolci, or almond ricotta cookies for a diverse holiday platter.
The BEST Oatmeal Craisin Cookies!
One bite of these chewy cookies and you’ll see why they become a repeat favorite. The oats provide a hearty texture while the Craisins bring fruity sweetness and the white chocolate chips add a creamy counterpoint. Though commonly served at the holidays, these cookies are great any time of year.
These cookies make an attractive addition to a cookie tray and pair well with tea, coffee, or milk. They’re also a fun way to use dried cranberries you might already have in the pantry.
Ingredients
- Flour: all-purpose flour works best for structure and texture.
- Oats: use rolled oats (old-fashioned) for the best chew.
- Baking powder: helps the cookies rise and hold shape (this recipe uses baking powder, not baking soda).
- Butter: unsalted, softened. If using salted butter, reduce or omit added salt.
- Brown sugar: adds moisture and depth of flavor.
- Granulated sugar: balances the brown sugar for a chewy texture.
- Egg: one large, at room temperature.
- Vanilla extract: enhances overall flavor.
- Craisins: sweetened dried cranberries—choose sweetened dried cranberries if you prefer less tartness.
- White chocolate chips: optional but recommended for sweetness and color contrast; semi-sweet or dark chips can be substituted.
How to Make Oatmeal Craisin Cookies
These cookies are straightforward to prepare. Preheat the oven and line a baking sheet with parchment paper or a silicone mat before you begin.
Step 1: Mix dry ingredients.
In a medium bowl, whisk together the flour, rolled oats, baking powder, and salt until evenly combined. Set aside.
Step 2: Cream butter and sugars.
In a large bowl, beat the softened butter with granulated and brown sugars until fluffy, about one minute. Add the egg and vanilla and mix until combined.
Gently add the dry ingredients and mix on low speed just until the dough comes together—avoid overmixing to keep the cookies tender.
Step 3: Fold in Craisins and white chocolate chips.
Use a spatula to fold the dried cranberries and white chocolate chips evenly into the dough.
Step 4: Scoop and bake.
Use a small cookie scoop or spoon to form dough balls and place them on the prepared baking sheet, leaving about an inch between cookies. Bake at 350°F (175°C) for 13–15 minutes, or until edges are lightly golden.
Allow cookies to cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Craisins are a popular branded dried cranberry; they’re typically sweetened and sold near raisins.
- White chocolate chips give a sweet, creamy bite, but semi-sweet or dark chips are excellent alternatives.
- Prepare the dough ahead and refrigerate if needed; you can also freeze scooped dough balls and bake them straight from the freezer (add a couple minutes to the bake time).
- Store baked cookies in an airtight container in the refrigerator for up to a week, or freeze for up to two months.
Frequently Asked Questions
Overmixing the dough can develop gluten and make cookies dense or hard. Mix the dry ingredients in just until combined to keep them tender and chewy.
You can leave the dough in round scoops or gently flatten slightly with your hand. Avoid flattening completely if you want a chewy center—excessive flattening can make cookies spread thin and become crisp.
Craisins is a trademarked name for sweetened dried cranberries. They’re dried cranberries with added sugar for a sweeter, chewier result than unsweetened dried cranberries.
More Cookie Recipes
-
Oatmeal Raisin Cookies Recipe (Classic Chewy Recipe)
-
Reese’s Pieces Peanut Butter Cookies
-
Soft Lemon Cookies (Olive Oil Lemon Cookies)
-
M&M Chocolate Chip Cookies
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Oatmeal Craisin Cookies
Ingredients
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softenedone stick
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
- ¾ cup white chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
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In a medium bowl, whisk together the flour, rolled oats, baking powder, and salt.
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In a large bowl, beat the butter and sugars until fluffy. Add the egg and vanilla, then mix in the dry ingredients until just combined—do not overmix.
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Fold in the dried cranberries and white chocolate chips with a spatula.
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Scoop dough into balls, place on the prepared baking sheet about an inch apart, and bake 13–15 minutes until lightly golden. Cool on the pan for five minutes, then transfer to a wire rack to cool completely.
Notes
- Craisins are sweetened dried cranberries often sold near raisins in grocery stores.
- Swap white chocolate chips for semi-sweet or dark chocolate chips if you prefer less sweetness.
- Dough can be refrigerated or frozen; bake frozen dough balls straight from the freezer, adding a couple minutes to bake time.
- Store cookies in an airtight container in the refrigerator for up to a week or freeze for up to two months.
Nutrition
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Carbohydrates: 14g
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Protein: 1g
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