These Small Batch Cranberry White Chocolate Oatmeal Cookies are soft, chewy, and packed with tart dried cranberries, creamy white chocolate, and hearty oats. They're the perfect quick bake when you're craving something cozy but don't want a full dozen cookies. One bowl, no mixer required, and ready in under 25 minutes.
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Why you'll love this recipe
Small batch: makes 4 large cookies, ideal for snacking or gifting without leftovers.
Texture perfection: crisp edges with a soft, chewy center thanks to the oats.
Festive flavor combo: white chocolate & cranberries feel instantly festive and holiday-ready.
No chill time: you can bake these cookies right away.
Ingredients you'll need
- salted butter: melted for chewy texture; if using unsalted butter, add a little more salt
- brown sugar: adds chewiness and molasses flavor
- granulated sugar: adds sweetness
- egg yolk: helps bind and enriches the dough
- vanilla extract: adds flavor
- all-purpose flour: regular plain flour; if you prefer chewier cookies, use bread flour
- rolled oats: use large-flake for the best texture
- baking soda: leavener that gives the cookies a little lift and helps the cookies spread
- sea salt: balances flavor
- dried cranberries: soaked in hot water and drained
- white chocolate chunks/chips: or chopped white chocolate
How to make cranberry white chocolate oatmeal cookies
Preheat oven to 350°F/177°C.
Line a baking sheet with parchment paper.
Whisk together melted butter, brown sugar, granulated sugar until glossy and smooth.
Add in egg yolk, vanilla extract, cinnamon, nutmeg and cardamom.
Add in rolled oats and stir to combine.
Sift in flour, baking soda, and mix until just combined.
Fold in cranberries, and white chocolate chunks.
Drop scoops of cookie dough onto the prepared baking sheet.
Bake cookies at 350°F/177°C for 8-10 minutes, until edges are set but centers look slightly underdone.
Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.
How to store
Store leftover cranberry white chocolate oatmeal cookies in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 2 months in airtight freezer bag or container.
Expert tips
Soaking the dried cranberries in hot water helps to rehydrate them and keep them soft. Be sure to blot dry before adding to the cookie dough.
Hydrating the rolled oats in the butter will help soften them a little and keep them from being too dry.
Weigh your flour for the most consistent cookies.
If your dough looks too dry, add ½-1 teaspoon milk to bring it together.
For bakery-style cookies, press a few extra white chocolate chunks/cranberries on top before baking.
Swap white chocolate for dark chocolate if you prefer less sweetness.
Other delicious small-batch cookie recipes you may like
Did you make this recipe?
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Cranberry White Chocolate Oatmeal Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 56 g salted butter melted; if using unsalted butter, add ¼ teaspoon sea salt
- 50 g brown sugar
- 15 g granulated sugar
- 1 large egg yolk or ½ beaten egg (about 20g)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 20 g rolled oats
- 70 g all-purpose flour or bread flour
- ⅛ teaspoon baking soda
- 40 g dried cranberries soaked in hot water and drained
- 40 g white chocolate chunks or white chocolate chips
Instructions
- Preheat oven to 350°F/177°C.
- Line a baking sheet with parchment paper.
- Whisk together melted butter, brown sugar, granulated sugar until glossy and smooth.
- Add in egg yolk, vanilla extract, cinnamon, nutmeg and cardamom.
- Add in rolled oats and stir to combine.
- Sift in flour, baking soda, and mix until just combined.
- Fold in cranberries, and white chocolate chunks.
- Drop scoops of cookie dough onto the prepared baking sheet.
- Bake cookies at 350°F/177°C for 8-10 minutes, until edges are set but centers look slightly underdone.
- Note: if you prefer a rippled edge look, remove cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to completely cool.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Leanne | Crumb Top Baking
They look delicious Michelle! Cranberries and white chocolate always look so Christmassy!
Veronica
Can I add coconuts? How do I tweak the recipe of dry ingredients then?
Michelle
You can add flaked coconut into the cookie dough. It shouldn't affect the dry ingredients.
David @ Spiced
Interesting! I really like the addition of bread flour here. I don't think I've ever baked cookies with bread flour, but I can totally understand the logic. These cookies are perfect for the holidays!!
Tasia ~ two sugar bugs
I adore the combination of cranberries and white chocolate! Such a perfect cookie for the holidays. Bread flour is such a great addition for chewy cookies!
Ben | Havocinthekitchen
How did I miss this recipe? Because the combination of dried cranberries and white chocolate is one of my favourite, and that's the only one Christmas cookie I make at least once every Christmas season (Normally, I don't like to repeat things too often.) These look fabulous - holiday vibes overload!
Heidi
You've created the perfect Christmas cookie. It's fast, easy and totally delicious. Cranberry and white chocolate really are so lovely together!
Michelle
Thanks Heidi! Cranberries and white chocolate are such a festive pairing 🙂
David @ Spiced
I love that you did this as a small batch. I do enjoy baking, but at this time of the year, I just don't need more treats on the counter. But 4 cookies? We can make that disappear! And this cookie sounds (and looks) like absolute perfection!
Michelle
Thanks David, cran white chocolate is definitely one of my favorite flavors for the season! And small batch means more room for different variety! 😀
Neil
Hey Michelle, these Cranberry White Chocolate Oatmeal Cookies look absolutely delicious — I love how the tart cranberries and creamy white chocolate pair with hearty oats for a soft, chewy treat that feels perfect for the holidays! The small‑batch format and easy one‑bowl method make them feel both special and easily doable!
Michelle
Hi Neil, thanks for your comment! They're really such a delicious cookie for the holidays. 🙂