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Oatmeal cookies with dried cranberries & white chocolate chips are my favorite Christmas cookies.
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They’re quick and easy to make, using common pantry staples and with few steps.
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This recipe was found on the back of an Ocean Spray Craisins package.
I’m definitely extra cheery during the holiday season, mostly because my mom makes hundreds of Christmas cookies for my siblings and me to devour. Think pizzelle, biscotti, ricotta cookies, pignoli cookies—is it obvious we’re Italian-American yet?
But outside of the traditional Italian bites, there was one cookie that stood out beyond these classic flavors, and I still request it every year. Those who have tried it understand that it’s oatmeal-raisins’ more sophisticated sister—the “cool aunt,” if you will.
I’m talking about oatmeal cookies made with dried cranberries and white chocolate chips. The recipe is pretty quick to find, as it’s typically on the back of an Ocean Spray Craisins package, and you’ll need a bag to make the cookies. If you’re thinking that this sounds like a lot, I promise it’s so easy. Probably the easiest cookie in my mom’s cookie lineup, if we’re being honest. It requires simple ingredients and minimal steps. Read on to learn how to make it.
According to the Ocean Spray recipe, all you need to bake up this dessert is:
- ⅔ cup of softened butter
- ⅔ cup of brown sugar
- 2 eggs
- 1½ cups of old-fashioned rolled oats
- 1½ cups of flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- One 6-ounce bag of dried cranberries
- ⅔ cup of white chocolate chips
If you’re a baker, you likely have most of these ingredients on hand already.
Use a whisk or electric mixer to beat the softened butter and sugar together in a mixing bowl until lighter in color and fluffy. Then add in your eggs until combined. In a separate bowl, mix your oats, flour, baking soda and salt together before adding those dry ingredients to your butter mixture just a bit at a time.
Fold in your dried cranberries and white chocolate chips until evenly distributed in the dough. Scoop your dough into tablespoon-size balls and place your cookies on a lightly coated baking sheet. Bake in a 375ºF oven for about 12 minutes or until golden.
After the cookies have cooled down on a wire rack for 10 minutes, the result is a beautifully delicious bite worth baking for your family and friends. This cookie should definitely be in your own baking schedule this year, as I would argue that the texture is even better the next day.
EatingWell’s version of this recipe, Oatmeal-Coconut Cookies with Cranberries & White Chocolate, adds coconut to this cookie, and it’s loved by our readers for a reason. The unsweetened shredded coconut adds a deeper, sweeter, nuttier flavor. Plus, these cookies are super easy to make ahead of time by storing them in an airtight container until your gathering.
These cookies taste and look like Christmas—OK, have I convinced you to try them? If you do, you should also try one of our oat-filled breakfasts with any leftover rolled oats you have from this recipe. These High-Fiber Apple-Cranberry Baked Oats are sophisticated enough to serve on Christmas morning, yet simple enough to include in your meal-prep routine.
Frequently Asked Questions
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What are Craisins?These are soft, chewy dried cranberries with a touch of added sugar and oil. They are sweeter than regular dried cranberries, making them an excellent addition to homemade cookies, scones, muffins, bars, cakes, biscotti, fudge and other desserts. They also work well in salads, cereals, yogurts, and trail mixes.
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What’s the best way to soften butter?It depends on your time. The fastest method to soften butter is to melt it in the microwave in 5-second bursts until it looks soft but still has shape. However, this method may cause your cookies to spread too much during baking. The best approach is to leave the butter out at room temperature for about 45 minutes. If you don’t have that much time, you can speed up the process by grating the butter or pounding it flat and then letting it soften at room temperature. Alternatively, you can place a warm object, like a heated glass, on top of the butter to help it soften.
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What’s wrong with my cookies? They’re not spreading.If your cookies aren’t spreading, it might be because the flour was measured incorrectly. While it’s convenient to scoop flour directly from the bag with a measuring cup, this method often results in adding too much flour, preventing your cookies from spreading as they should. If you encounter this, you can flatten the cookies with a spoon midway through baking. Additionally, warming your cookie dough in the microwave for about 5 seconds before placing the next batch on the cookie sheet can help.
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How do I know the cookies are done?When you see the edges of the cookie turning a light gold that’s the best time to remove them from the oven. But that doesn’t mean you should eat them right away. They’ll be so much better when they’ve cooled down.
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Can I make these ahead of time?You can definitely prepare the dough the night before. Place it in an airtight container and store it in the refrigerator, or freeze it for up to 3 months. If you choose to freeze it, you can either shape the dough into a log or roll it into individual balls and place them in an airtight bag. Just remember that if you use frozen cookie dough, the baking time may be slightly longer.