White Chocolate Dipped Cranberry Oatmeal Cookies

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White Chocolate Dipped Cranberry Oatmeal Cookies are chewy oatmeal cookies with plenty of dried cranberries and some chopped pecans! They are dipped in white chocolate to take the cookie to the next level! Delicious!

White Chocolate Dipped Cranberry Oatmeal Cookies

I am a big fan of these cookies! I originally shared the recipe about 5 years ago and felt that they needed a little update and a little love. When it comes to cookies, oatmeal and cranberries are two of my favorite things. And when you add white chocolate, I’m totally sold.

If you’ve never had a cookie that’s actually dipped in white chocolate before, you are missing out. It’s WAY better than just adding white chocolate chips. Amazing and delicious!

These cookies are soft, chewy and full of flavor. A great cookie for any time, but especially at Christmas when cranberries are so festive.

White Chocolate Dipped Cranberry Oatmeal Cookies spread out over a white table top

Cranberry Oatmeal Cookie Ingredients

  • Flour – I use all purpose in these cookies.
  • Baking soda and baking powder – A little bit of both lends just the right texture and chewiness.
  • Salt, Cinnamon, Vanilla extract – For flavor. I love a little hint of cinnamon in my oatmeal cookies!
  • Butter
  • Brown and white sugar – The combination of the two adds extra flavor and moisture with the brown sugar.
  • Egg
  • Quick Cook Oats – The quick cook oats are going to give you a better textured cookie.
  • Dried Cranberries
  • Pecans
  • Baking white chocolate – There are lots of options for this, but you want something that will be easy to melt and dry firm. Candiquick, Almond bark, Ghirardelli Baking Chocolate and even Wilton Candy Melts would work.
White Chocolate Dipped Cranberry Oatmeal Cookies coated with chopped pecans layered in a white serving platter with dried cranberries and chopped pecans in the background

How to Make These Easy Cranberry Oatmeal Cookies

These cookies are pretty simple to make. The toughest part is holding back on eating them long enough to dip them in the white chocolate. However, once you taste one that way, you’ll be eager to dip them all!

To begin, you’ll cream your butter and sugars together. You want to be sure you cream them until you notice the change in color and consistency. It’ll be much lighter in color and creamy.

Next, you’ll add the egg and vanilla extract and mix them until they are well combined.

After that, add the dry ingredients and mix just until well combined. Then add in your oats, cranberries and pecans and stir them in by hand.

Make large tablespoon sized balls of cookie dough and bake them! Once they are baked and cooled, it’s time to dip them in white chocolate.

Melt the white chocolate, dip the cookies and tap off any excess, then sprinkle with some pecan bits, if you like.

The final cookies are SO good! Hard to stop eating and sure to be a hit. Soft, chewy and covered in my favorite thing – white chocolate. Bring on the cookies!

Three White Chocolate Dipped Cranberry Oatmeal Cookies layered with more White Chocolate Dipped Cranberry Oatmeal Cookies in the background on a white table top

You might also like:

Moist and Chewy Banana Oatmeal Cookies
White Chocolate Cranberry Fudge
Thick and Chewy Oatmeal Raisin Cookie Cake
Baileys Chocolate Cookies dipped in white chocolate

[adthrive-in-post-video-player video-id=”VrMm48tR” upload-date=”Mon Oct 16 2017 05:13:12 GMT+0000 (UTC)” name=”White Chocolate Dipped Cranberry Oatmeal Cookies” description=”These White Chocolate Dipped Oatmeal cookies are full of cranberries and pecans for the holidays!”]

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White Chocolate Dipped Cranberry Oatmeal Cookies coated with chopped pecans layered in a white serving platter with a small dish of dried cranberries in the background

White Chocolate Dipped Cranberry Oatmeal Cookies

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: about 30 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


White Chocolate Dipped Cranberry Oatmeal Cookies are chewy oatmeal cookies with plenty of dried cranberries and some chopped pecans! They are dipped in white chocolate to take the cookie to the next level! Delicious!


  • 1 3/4 cups (228g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 cup (224g) unsalted butter, room temperature
  • 3/4 cup (168g) packed dark brown sugar
  • 1/2 cup (104g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/2 cups (131g) uncooked quick cook oats
  • 1 1/2 cups dried cranberries
  • 1/2 cup pecan pieces, toasted, optional
  • 12 oz vanilla candiquick (or similar baking white chocolate)


1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
2. Add the flour, baking soda, baking powder, salt and cinnamon to medium sized bowl and whisk to combine.
3. Add the butter and sugars to large mixer bowl and cream together until light and fluffy, 3-4 minutes. You should be able to see the change in color and texture.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the dry ingredients and mix just until well combined and the cookie dough comes together.
6. Add the oats, cranberries and pecan pieces and stir until everything is evenly distributed.
7. Place large tablespoon-sized balls of cookie dough onto the prepared cookie sheet.
8. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but will continue to cook and firm as they cool. Do not over bake.
9. Let the cookies cool for about 2 minutes, then remove to a cooling rack to finish cooling.
10. Once the cookies are cool, melt the white chocolate in a small bowl.
11. Dip cookies, one at a time, into the chocolate and gently shake to remove excess chocolate.
12. Set on parchment paper to dry and sprinkle with crushed pecans, if desired.
13. Store cookies in an air tight container at room temperature. Cookies are best for 2-3 days.


  • Serving Size: 1 Cookie
  • Calories: 229
  • Sugar: 20 g
  • Sodium: 97.2 mg
  • Fat: 10.8 g
  • Carbohydrates: 30.6 g
  • Protein: 1.8 g
  • Cholesterol: 22.5 mg



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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Charlotte Kearn

      Just ran across this cookie, it looks so appealing to the eye and I love oatmeal cookies, white chocolate, cranberries and pecans, what’s not to like. We are having a bake sale in the next couple of weeks and I plan on doing this recipe. I’m not rating it because I haven’t made them yet. In my mind it’s 5 star’s.

  1. Leslie Bacon

    I would love to add these to my christmas platters…can i freeze after dipping? Or should they be dipped after thawing for final service?

  2. Sara

    Do you have a high altitude recipe for these? I moved to Colorado from Chicago and really want to make these again for thanksgiving! Just don’t want to mess them up since they’re my favorite 😬

  3. gaby

    Flavor is good! This recipe does not make 40-42 cookies i used a heaping tbsp and got 27 cookies. Thanks for ur recipe though it is delicious!

  4. Lisa

    This is my new FAVORITE cookie!!! Oh My Gosh!! Delicious on every level with so many flavors that work so well together!! LOVE!! 

  5. April

    I made these today and really liked them- they are a tad sweet, so I think next time I’m going to add some orange zest to cut that sweetness a bit. The hubby loved them too! Thanks for the recipe. 

  6. Pamella

    I just made these and was wondering the best way to store them, before & after dippjng them in the chocolate? Thank you. 

  7. Lana

    I made the cookies……. they should be on the front page of a magazine! They were good before I dipped them but add the dip with sprinkle of nuts and ….Killed it! My kids are begging me to make these again. I have printed the blog page with your website and I’m giving these away this year with your page, lol. Thank you so much. I’m excited to try the cake for New Years.

  8. Sherri Orsucci

    Made these cookies and they are delicious.  My question is that it does not call for salt.  My cookies were pretty flat and I am wondering if that is why.

    1. Lindsay

      The recipe calls for salted butter, so you wouldn’t need to add additional salt. It wouldn’t be the reason for the cookies being flatter than you expected, either way. Usually thinner cookies are the result of some ingredients possibly being mis-measured, like the dry ingredients. If the amounts are off, the cookies may spread more and therefore be thinner.

    1. lifeloveandsugar@gmail.com

      Thanks Becky! I’m so glad you enjoyed the cookies!

      Wow, I’m not familiar with Royal Crest Dairy. Do you remember which recipe the photo was for?

      1. becky

        It was for this recipe. It’s the 6th picture down from the top. The one with the cookies only on the red napkin. I was honestly kinda floored when I saw the pic on their flyer because I thought using other’s pics was frowned upon.

    1. lifeloveandsugar@gmail.com

      Rather than just scooping out the dough, I rolled it into balls and then flattened them a little bit before putting them on the cookie sheet.

  9. Stephanie

    Made these cookies last night for Christmas this week and they are so freaking good!!! Thanks for the recipe!! My new favorite cookies!!!

  10. Stacy

    A great idea for a cookie, but I would make some changes to this recipe.
    Firstly, do not use a heaping tablespoon. The cookies will turn out too large. Don’t use any more than a tablespoon. Also, large cookies are also more susceptible to breaking while being dipped, especially since these cookies turn out VERY soft. Even the smaller cookies will break apart when dipping, because they are so soft. Bake at least 10-11 minutes, maybe 12. I unfortunately followed the recipe exactly and lost a few 🙁 Contrary to what this recipe says, do not take them out before they are done. Even after cooling and sitting all night they will be too soft to dip without losing a couple (especially if you use a heaping tablespoon).

  11. Evelyn

    What is candiquick? Never used it. Can I get it at the grocery store. Can I use white chocolate chips? Want to make them for gifts for my friends this Christmas…. They look awesome!

    1. lifeloveandsugar@gmail.com

      It’s basically a chocolate coating that’s easier for melting than regular chocolate chips. It’s similar to Wilton candy melts, if you’ve ever used those. You can certainly use regular white chocolate chips though.

  12. Lindsay

    Can you freeze the dough (in balls or a slab) or freeze the cookies? I want to start my Christmas baking early this year.

    1. lifeloveandsugar@gmail.com

      I haven’t ever frozen these, but I’d think both ways would be fine. My preference would be to freeze the dough so the cookies are fresh, but totally up to you. 🙂

      1. Christie Armstrong

        I was wondering this too. I’ve never frozen raw cookie dough. Would you recommend freezing them in balls and thoroughly thawing before baking?

      2. Lindsay

        You could freeze it either way, but it’d certainly be easiest to freeze the balls, completely thaw them and then bake.

  13. Cranberry Oatmeal White Chocolate Cookies

    […] They freeze well, too. Just don’t glaze them before you put them in the freezer. I have made this recipe for years but this year I tweaked it and got the inspiration for the glaze from Life, Love, and Sugar. […]

  14. Jess @ On Sugar Mountain

    Oh man I am pinning these to my Christmas board ASAP! I love all the flavors and textures you have going on in the one glorious cookie! 😀

  15. Renee@Two+in+the+Kitchen

    So glad you had fun in Chicago! It is a beautiful city isn’t it!! And I can’t believe you have never been to Sur La Table. I live there!! 😉 These cookies look delicious and festive for the holidays!! 🙂

  16. Heather @ Shards of Lavender

    The nearest Sur la Table is about 1 1/2 hours away, so I’ve only been once. It took me forever to look around while my family was done in about 5 minutes. Next time I go alone or with a girlfriend:) Sorry that the baby didn’t make an appearance when you were visiting, but it sounds like your cousin and her husband had a wonderful time hanging out with you before the birth:) Anything dipped in white chocolate is dreamy to me and I love how cheery these cookies are!

      1. Heather

        Would you recommend fresh? Maybe boiling them withe sugar to release and allowing them to cool before putting them in this recipe?

      2. lifeloveandsugar@gmail.com

        Hmm, I’ve never tried boiling cranberries like that, so I don’t know what that’d be like.

  17. Julie @ Julie's Eats & Treats

    Ooooo dipped cookies are always better! Love the sprinkle of pecans on them too! Sounds like you had a fab weekend 🙂

  18. Lindsey+@+American+Heritage+Cooking

    Sur la table is what Heaven looks like. I just know it! These cookies look phenomenal! Love the extra dip in white chocolate! Perfect for any Christmas cookie plate! Pinned

  19. Mir

    OMG. You’ve never been to Sur la Table?! But that’s, like, the best store ever. I just wander around and drool. And buy stuff. Can’t help it!
    I love that your husband is protective of his cookies. Everyone should be! I would definitely guard these. They are the perfect fall cookie!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29