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 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?
- All purpose flour
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Light brown sugar: dark brown sugar will work as well.
- 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.
This oatmeal cookie recipe is so simple, you don't need any special baking equipment! These are some tools I'd recommend:
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!
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.
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.
Craisins are dried cranberries! Their texture and appearance are similar to raisins, but they taste more sweet and fruity like cranberries.
Not at all! Feel free to leave them out or use a different dried fruit or something else, like nuts!
This could be from using too much flour. Over-measuring flour is a common mistake and the reason why I recommend using a scale to weigh it instead of using measuring cups. Dryness can also be caused by over-baking the cookies - be sure to keep an eye on them and take them out when the edges are light tan!
Yes, but the texture of the cookies may turn out different.
No, this recipe has not been tested using fresh cranberries. These would likely make the dough stickier, changing the texture of the cookies due to the water in regular cranberries.
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Oatmeal Craisin White Chocolate Chip Cookies
- Baking sheet(s)
- Mixing bowls
- Measuring spoons
- Hand mixer or stand mixer with paddle attachment recommended
- Large cookie scoop (about 3-4 tablespoons capacity)
- Wire rack
- ¾ cup (1½ sticks) unsalted butter room temperature
- ¾ cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups old-fashioned oats
- 1 cup craisins
- ½ cup white chocolate chips
- Preheat oven to 350°F/177°C. Line a baking sheet (or two) with parchment paper for an easier cleanup.
- In a large bowl, 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.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Gently stir them into the wet ingredients just until the flour streaks disappear.
- Mix the oats, craisins and white chocolate chips into the cookie dough just until everything is combined.
- Using a large cookie scoop (about 3-4 tablespoons capacity), place dough balls 2-3 inches apart on baking sheets.
- Bake one sheet at a time on the middle rack until the edges are slightly tan (9-13 minutes). Let them cool on the pan until they're firm enough to transfer to a wire rack.