Oatmeal Craisin White Chocolate Chip Cookies

Oatmeal Craisin White Chocolate Chip Cookies are so easy, tasty and thick! They're spiced with cinnamon and nutmeg and filled with nutritious oats, dried cranberries and white chocolate chips! These are delicious cookies for any occasion! If you're a fan of chewy oatmeal raisin cookies, you'll especially love this recipe!

Why We Love This Oatmeal Craisin Cookie Recipe

• It makes jumbo cookies that are thick and full of the best flavors!
• It's quick and easy to whip up in less than 30 minutes (no chilling required)!
• It can be enjoyed by any age, from your kids to your grandparents!
• It's super versatile - you can replace any mix-ins with your favorites, like using chopped walnuts instead of chocolate chips!
• It's a perfect cookie recipe for cookie exchanges around the holiday season, just like my Butterscotch Oatmeal Cookies!

Looking for more delicious cookie recipes?

• Classic Chocolate Chip Cookies
• Cowboy Cookies
• Maple Pecan Cookies
• Monster Cookies

Ingredients

• All purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Light brown sugar: dark brown sugar will work as well.
• Eggs
• Unsalted butter
• Craisins (dried cranberries)
• Vanilla extract
• Old fashioned oats (rolled oats)
• White chocolate chips: a white chocolate bar chopped into pieces will also work.

See recipe card below for quantities.

Equipment

This oatmeal cookie recipe is so simple, you don't need any special baking equipment! These are some tools I'd recommend:

• A scale to weigh dry ingredients with
• A good quality baking sheet (or two)
• An electric hand mixer or stand mixer with paddle attachment
• A large cookie scoop (or ice cream scoop) that holds about 4 tablespoons of dough
• A wire rack to cool the cookies on

Step by Step Instructions

STEP ONE (Picture 1 above) - In a large bowl using a mixer, cream together the butter and brown sugar until light and fluffy (2-3 minutes on medium speed). Mix in the egg, yolk and vanilla extract.

STEP TWO (Picture 2 above) - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.

STEP THREE (Picture 3 above) - Stir the dry ingredients into the wet ingredients just until the flour streaks disappear.

STEP FOUR (Picture 4 above) - Mix the oats, craisins and white chocolate chips into the cookie dough.

Using a large cookie scoop, place balls of dough on the baking sheet about 2-3 inches apart. Bake one sheet at a time on the middle rack at 350°F/177°C until the edges are a light golden brown color (about 9-13 minutes).

Sprinkle a little bit of sea salt on top for a sweet and salty situation. Let the thick oatmeal craisin cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack.

Tips For Success

TIP #1 - Weigh your dry ingredients. The most accurate way to measure flour is by using a food scale and weighing in grams. See the "metric" tab in the recipe card below. If you do use measuring cups, be sure to scoop the flour into the cup and level it off with a straightedge.

TIP #2 - Don't over-bake the cookies. This can dry them out or make them hard and crumbly. For the perfect texture, take them out of the oven when the edges are noticeably tan but the centers are still light and a tiny bit gooey. They'll continue to bake on the hot sheet after you remove them from the oven.

TIP #3 - Scoot the cookies! If they spread out into an uneven shape, cookie scooting will make them nice and round. While the cookies are hot out of the oven, place a larger circular object (like a biscuit cutter, sifter, etc.) over the cookie and move it around to bring the edges back in.

Substitutions & Variations

• Feel free to make these oatmeal craisin cookies without white chocolate chips or replace them with your favorite mix-ins (chocolate chunks or nuts would be amazing)!
• You can also make these cookies with raisins instead of craisins.
• For even more flavor, use brown butter instead of room temperature butter. Let it cool slightly before mixing it with the brown sugar.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Storage

Room Temperature: These white chocolate oatmeal cranberry cookies can be stored in an airtight container for up to 1 week.

Refrigerator: Baked cookies should not be stored in the refrigerator, but the cookie dough can be for 1 day. Let it soften at room temperature while the oven preheats and then scoop and bake the cookies.

Freezing Instructions:
Baked Cookies - Wrap them tightly in plastic wrap and/or a freezer-safe bag labeled with "Oatmeal Craisin White Chocolate Chip Cookies" and the date. Store them in the freezer for up to 1 month. Let them thaw at room temperature or in the microwave for 15-30 seconds before eating.

Cookie Dough - Scoop the dough into large balls and freeze them on a tray for 30 minutes before transferring them to a freezer-safe bag labeled with the name and date. These can be frozen for up to 1 month. Place them on baking sheets 2-3 inches apart while the oven preheats.

FAQ