White Chocolate Dipped Cranberry Oatmeal Cookies

This post may contain affiliate sales links. Please read my disclosure policy.

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.

Cranberry oatmeal cookies dipped in white chocolate, piled on a round platter.

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!

    We won't send you spam. Unsubscribe at any time.
     

    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.
    Overhead view of assorted white chocolate-dipped cranberry oatmeal cookies.

    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.
    Cranberry oatmeal cookies dipped in white chocolate, piled on a round platter.

    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.
    Three cranberry oatmeal cookies stacked on a white countertop with more cookies in the background.

    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

    Read transcript

    Print
    clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
    Cranberry oatmeal cookies dipped in white chocolate, piled on a round platter.
    Recipe

    Cranberry Oatmeal Cookies With White Chocolate

    • 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

    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

    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.

    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

    Categories

    Turn off your ad blocker to view content

    Share a Comment

    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

    77 Comments
    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.

    Lindsay
    About Lindsay

    I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

    NEVER MISS A RECIPE

    Get an email when new recipes are published. Don't miss out on the best cupcakes, cheesecakes, cakes or cookies!

      We won't send you spam. Unsubscribe at any time.

      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