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Chewy Oatmeal Craisin Cookies

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Be prepared to love this seasonal twist on a classic cookie. Chewy Oatmeal Craisin Cookies combine tart dried cranberries and warm spices with the wholesome goodness of oats.

And white chocolate chips add the perfect touch of sweetness and texture to this delicious treat. Made with pantry staples it’s the perfect cookie to make for the upcoming holidays or anytime you’re craving a sweet treat.

Closeup of a stack of Oatmeal Craisin Cookies on a white counter.

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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

While I love classic oatmeal raisin cookies, the white chocolate chips and cranberries take this version to the next level. It’s also an easy recipe to whip up when you want a sweet cookie on the fly but festive enough to serve around the holidays, like these white chocolate peanut butter cookies.

Whether you’re a seasoned baker or just starting out, this simple yet flavorful oatmeal craisin cookie recipe is sure to become a family favorite.

Sometimes we include these cookies in our Christmas brunch spread. And if I have leftover Craisins I use them in my famous broccoli salad and kale and Brussels sprouts salad

Ingredients needed to make Oatmeal Craisin Cookies with text overlay.


  • butter – we used unsalted butter.  
  • light brown sugar and white granulated sugar – using both varieties makes for a chewy cookie.
  • 2 eggs + 1 yolk – bring to room temperature before adding to the dough.
  • vanilla extract and salt – act as flavor enhancers
  • all-purpose flour – be sure to measure correctly (we’ve included a how-to below). Too much flour is the number one mistake when it comes to baked goods. 
  • cinnamon and cloves – adds a warm flavor to the cookies. 
  • baking soda and baking powder – these ingredients make the cookies rise, so be sure to check the expiration date to make sure they are fresh. 
  • old fashioned oats – we don’t recommend using quick oats, instant, or steel cut for this cookie recipe.
  • dried cranberries – the most popular brand is Ocean Spray Craisins but you can use store brand. Look for them in the baking aisle, near the raisins. We do not recommend using fresh cranberries.
  • white chocolate chips 

How to Make Oatmeal Craisin Cookies

Two image collage of a mixing bowl with flour and spices and eggs added to the mixture with text overlay.

Whisk the flour, salt, baking soda, baking powder, cinnamon and cloves together in a medium mixing bowl and set aside. 

Add the softened butter and sugars to a large bowl (or bowl of a stand mixer). Beat with an electric mixer for 2 minutes at medium speed, or until soft and creamy. 

Beat in the eggs and vanilla. 

Two image collage of flour added to the butter mixture and oats added to mixture with text overlay.

Add the dry ingredients to the wet ingredients and mix. Scrape down the sides of the bowl as needed. Mix in the oats. 

Side by side images of cranberries and white chocolate chips added to batter and batter after being mixed together with text overlay.

​Fold in the white chocolate chips and dried cranberries using a rubber spatula. 

Cover the cookie batter with plastic wrap and chill for 45 minutes. 

After the dough has chilled, preheat the oven to 350 degrees F. 

Two image collage of oatmeal cranberry cookie dough balls on a cookie sheet and a tray of baked cookies.

Line two ungreased cookie sheets with baking mats or parchment paper. 

Use a spoon or medium cookie scoop to make the cookie dough balls so they are about 2 tablespoons in size. Roll the dough between the palms of your hands to get a more precise ball shape if desired.

Place the dough balls on the prepared baking sheets, leaving at least 4 inches between each cookie. Slightly press down on each one to flatten them out a little. 

Bake for 20 minutes or until the edges are lightly browned. 

Remove the cookies and let them rest on the pan for 1-2 minutes. Then transfer to a wire rack to finish cooling. 

A white platter filled with of Oatmeal Cookies with dried cranberries and white chocolate chips.

Tips for Making Cranberry Oatmeal Cookies

  • ​Double check that your dried cranberries are fresh. If they are past their prime, they’ll bake into hard chunks rather than the tender cranberry we’re going for.
  • Don’t skip the chilling time! Cooling the dough ensures the cookies don’t spread much while baking. If they spread too thin, the cookies will be crunchier and possibly even burn. 
  • If you are making a double batch or baking in batches, store the dough in the refrigerator in between baking sessions. 
  • Avoid over baking the cookies or they’ll be crunchy and dry. 

How to Properly Measure Flour for Baking

Gently scoop the flour out of the container or bag and lightly drop it into a dry measuring cup (look for one specifically designed for dry ingredients). Continue until the cup is slightly overfilled and the flour forms a small mound above the rim of the cup.

Level the flour by using the backside of a butter knife to scrape across the top of the cup.

Avoid tapping or shaking the measuring cup. It causes the flour to settle and you’ll get an inaccurate measurement.

Substitutions and Variations 

  • For a richer flavor use dark brown sugar in place of the light brown sugar. 
  • Granulated white sugar can be used in place of the light brown sugar, but you get a richer flavor with the brown sugar.
  • To make a traditional oatmeal raisin cookie, use semi sweet chocolate chips and raisins in place of the white chocolate and Craisins. 
  • Add 1/2-1 cup of chopped walnuts or pecans if desired.

What to Serve With Cranberry Oatmeal Cookies

This Oatmeal Craisin Cookie recipe is perfect for a holiday cookie tray next to Strawberry Jam Cookies, Chocolate Covered Cookie Dough Bites, and Hot Chocolate Cookies with Mini Marshmallows

How to Store Oatmeal Cookies with Craisins

Keep leftover cookies in a plastic bag or airtight container on the counter for up to 1 week. 

Can I freeze white chocolate oatmeal cranberry cookies?

Yes! The raw dough and baked cookies freeze well.

To freeze the cookie dough, place the dough balls on a baking sheet and then into the freezer until solid (about 2 hours). Remove the tray and transfer dough balls to a freezer bag and store for up to 3 months.

To freeze baked cookies, place the cooled cookies in a freezer bag or airtight container and freeze for 2-3 months. Thaw in the refrigerator or on the counter overnight. 

And there you go! Oatmeal Raisin Cookies are easy to bake and always a favorite on cookie trays and dessert tables. And it’s no wonder with their chewy texture and sweet-tart flavor. So go ahead, and make a batch of these delicious treats today.

More of Our Favorite Cookies to Try: 

**Save the Craisin Oatmeal Cookie Recipe for Later**

Two images of stacked cookies, one with a bite missing and a white plate filled with Oatmeal Craisin Cookies with text overlay.

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Close up of Oatmeal Craisin Cookies on a tray.

Oatmeal Craisin Cookies

Be prepared to love this seasonal twist on a classic cookie. Chewy Oatmeal Craisin Cookies combine the tart of dried cranberries, sweet white chocolate and warm spices with the wholesome goodness of oats.
5 from 1 vote
Print Pin Rate
Course: Baked Goods, Cookies, Holiday Treats
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 30 cookies
Calories: 195kcal
Author: Lori @ A Reinvented Mom


  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup butter, softened
  • ¾ cup light brown sugar, packed
  • ¾ cup white granulated sugar
  • 2 eggs + 1 yolk, room temperature
  • 1 teaspoon vanilla
  • 2 ¾ cups old fashioned oats
  • 1 cup dried cranberries, aka Craisins
  • 1 cup white chocolate chips


  • In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and cloves. Set aside.
  • Place butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Or use a hand mixer with a large mixing bowl. Beat on high speed for 2 minutes or until creamy.
  • Add the eggs and vanilla and beat to combine.
  • Add the flour mixture into the butter mixture and mix to combine. Stir in the oats.
  • Fold in the cranberries and white chocolate chips.
  • Cover the bowl with plastic wrap and place into the refrigerator to chill for 45 minutes.
  • After the dough has chilled, preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment paper or silicone baking mats.
  • Use a medium cookie scoop or spoon to shape the cold dough into 2 tablespoons-sized balls.
  • Place dough onto the baking sheet, leaving at least 4” between each ball. Very lightly press each ball to slightly flatten them.
  • Place the pans into the oven and bake for 20 minutes, or until very lightly browned around the edges and slightly soft in the middle.
  • Remove pans from the oven and allow cookies to set for 1-2 minutes before removing them to a cooling rack to continue cooling.


  • Use dark brown sugar for a richer flavor.
  • Substitute raisins and semisweet chocolate chips for the dried cranberries and white chocolate for a classic oatmeal cookie.
  • We do not recommend using instant or quick cooking oats with this recipe.
  • Check the expiration date on your baking soda and baking powder to make sure it’s fresh.
  • Make sure your Craisins (or raisins) are fresh to avoid hard little chunks in your cookies.
  • Chilling the dough will give you the best results because it prevents the dough from spreading too much while baking. If you’re baking in batches, store the dough in the refrigerator until you are ready to use it.
  • Avoid overbaking the cookies or they’ll be dry and overly crunchy.
  • Storage: store cooled cookies in an airtight container or storage bag at room temperature for up to 1 week.
  • Freezing: the cookie dough and baked cookies freeze well. To freeze dough: scoop out the dough balls and place on a baking sheet. Flash freeze the dough until firm (about 2 hours) then transfer the dough balls to an airtight container or freezer bag and store in the freezer for up to 3 months. To freeze baked cookies: place baked cookies in an airtight container or freezer bag and seal. Store in the freezer for 2-3 months. Thaw on the counter or overnight in the refrigerator.
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Nutritional Estimate

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 146mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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