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These cranberry oatmeal cookies dipped in white chocolate are soft, chewy, and filled with plenty of dried fruit, chopped pecans, and hearty oats. They’re a delicious and easy cookie recipe you’ll want to make over and over again.

Why You’ll Love These Cranberry Oatmeal Cookies with White Chocolate
I am a big fan of these cranberry oatmeal cookies with white chocolate! I originally shared the recipe 5 years ago(ish), and I thought I’d give it a little more love. When it comes to cookies, cranberries and white chocolate are two of my favorite things. And when you bring chewy oats into the mix, it doesn’t get better. The final cookies are SO good! Here’s why you’ll love these cookies as much as I do:
- Dipped in creamy white chocolate. Until you’ve had a soft, chewy cookie dipped into white chocolate, you are missing out. It’s a fun alternative to simply stirring white chocolate chips into the dough (which you can totally do if you prefer). It’s delicious all around.
- Chewy, flavorful cookies. These cookies are extra tender and packed full of flavor. It’s as though I’ve taken my favorite oatmeal cookies and combined them with creamy cranberry white chocolate fudge.
- Versatile. This is a great cookie recipe for any time of the year, but especially at Christmas when cranberries are so festive.

Ingredient Notes
Below are my notes on what you’ll need to make these cranberry oatmeal cookies with white chocolate. Scroll down to the recipe card for the printable list with amounts.
- Dry Ingredients – All-purpose flour, baking soda, baking powder, and salt.
- Cinnamon – You could also use nutmeg or a blend, like pumpkin pie spice, to add a little warmth to these oatmeal cranberry cookies.
- Vanilla Extract – Or an equal amount of vanilla paste.
- Butter – Salted or unsalted, and brought to room temperature.
- Sugar – This recipe uses a combination of white and brown sugar for extra moisture.
- Egg
- Quick Oats – Quick oats have a softer texture and shorter cooking time than rolled oats, which are very similar.
- Dried Cranberries – You could also use raisins or leave out the dried fruit altogether.
- Pecans – Or another nut, like walnuts or macadamias.
- White Chocolate – I recommend almond bark, candy melts, or similar, since you’re looking for something that melts easily and dries firm. Candiquick, Almond Bark, Ghirardelli Baking Chocolate, and Wilton Candy Melts would work.

How to Make Oatmeal Cranberry 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! Follow the steps below and refer to the recipe card for the printable recipe instructions.
- Mix the wet ingredients. To begin, you’ll cream your butter and both 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.
- Add the dry ingredients. After that, add the dry ingredients and mix just until well combined. Then, fold in your oats, cranberries, and pecans by hand.
- Bake. Portion large tablespoon-sized balls of cookie dough onto a baking sheet. Bake at 350ºF for 8-9 minutes. Once the cookies have baked and cooled, it’s time to dip them in white chocolate.
Dip Them In Chocolate
- Melt the white chocolate. Melt the chocolate in a microwave safe bowl in 15-30 second increments, stirring in between until smooth.
- Dip the cookies. Next, dip the cookies into the chocolate one at a time, tapping off any excess. Place the dipped cookies onto a piece of parchment paper and sprinkle with pecan bits, if you like.

Tips for Success
- Line the pan. Bake these cranberry oatmeal cookies on a parchment-lined pan or a silicone baking mat. It makes clean-up easier, avoids sticking, and keeps the bottom of the cookies from browning too much against the metal pan.
- Measure the ingredients properly. Make sure to measure ingredients like flour using a kitchen scale or the spoon-and-sweep method, where you spoon the flour from the bag into the measuring cup and level it off. This avoids overmeasuring, which can result in dry, crumbly oatmeal cookies.
- Use the right oats. I recommend quick oats or rolled oats if you prefer a chewier cranberry oatmeal cookie. Steel-cut oats are too tough, and instant oats are too soft.
- Don’t overbake. The key to chewy cookies is to leave them slightly underbaked. Take your cookies out of the oven when they’re just set at the edges. They’ll continue to set up as they cool.
How to Store
- On the countertop. Store these chocolate-dipped oatmeal cranberry cookies in an airtight container at room temperature for up to 5 days.
- Freeze. I like to pre-freeze the baked, cooled cookies on a baking sheet until they’re solid and then transfer them to an airtight container or freezer bag. Freeze your cranberry oatmeal cookies for up to 1 month and thaw them at room temperature before serving.
Watch How They’re Made
Print
Cranberry Oatmeal Cookies With White Chocolate
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour 18 minutes
- Yield: about 30 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These cranberry oatmeal cookies dipped in white chocolate are soft, chewy, and filled with plenty of dried fruit, chopped pecans, and hearty oats.
Ingredients
- 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)
Instructions
Nutrition
- 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
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?
I really think either way would be fine. They might look “fresher” if you dip them after thawing.
5 stars for previous comments, ingredient list and looks. Will be making these for sure.
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 😬
I don’t really know anything about high altitude baking. I’m sorry!
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!
I’m glad you enjoyed them!
This is my new FAVORITE cookie!!! Oh My Gosh!! Delicious on every level with so many flavors that work so well together!! LOVE!!
Can I use unsalted butter that’s all I have right now ????
Yes, you’ll just want to add about 1/4 tsp of salt to the dough.
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.
I just made these and was wondering the best way to store them, before & after dippjng them in the chocolate? Thank you.
They are best stored at room temperature in an air tight container – both before and after dipping.
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.
Awesome! These are some of my favorites too – glad you enjoyed them!
What is the difference between using quick cook oats and traditional oats for this recipe??
It looks amazing!!
It’s a difference in look and texture, but you can swap them out if you like.
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.
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.
Would you need to modify any part of the recipe if you decided not to include the oats?
I would suggest taking a look at this recipe. It might be more what you’re looking for. You could swap out the white chocolate chips for pecans.
Can you use margarine. I am too lazy to run to the store for butter.
I wouldn’t normally recommend it. They are fairly different in cookies.
These look delicious!! Are they chewy?
I would describe them as chewy, yes.
Could you use dried cherries instead of cranberries?
That should be fine. You could also check out my Cherry Chocolate Chip Oatmeal Cookies.
These cookies are so good. Loved making them and everyone at work loved eating them!!!!
Love this recipe. Also, I just saw one of your pictures on a flyer for Royal Crest Dairy in Colorado.
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?
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.