Cranberry White Chocolate Oatmeal Cookies with Walnuts

These cranberry white chocolate oatmeal cookies are easy to make, soft, chewy, and festive for the holidays! They’re made with whole wheat flour and packed with chunks of cranberries, white chocolate chips, and walnuts.

Looking for something a little different to bake for your holiday cookie swap? Try these soft and chewy cranberry white chocolate oatmeal cookies!

The whole wheat oatmeal cookie base is soft and tender, with each bite studded with chunks of cranberry, white chocolate, and walnuts. This cookie is the best of both worlds if you love chewy and chunky cookies.

Ingredients in cranberry white chocolate oatmeal cookies

These cookies are made with simple ingredients, many of which you probably already have in your pantry or fridge. Here is everything you need:

• Old fashioned rolled oats
• Whole wheat flour
• Butter
• Brown sugar
• Sugar
• Eggs
• Dried cranberries
• White chocolate chips (I used this brand, but you can use your favorite kind)
• Walnuts
• Baking soda
• Cinnamon
• Salt
• Vanilla extract
• Maple syrup

How to make cranberry white chocolate oatmeal cookies

1. Start by whisking together the dry ingredients: the oats, whole wheat flour, baking soda, salt, and cinnamon.
2. Beat together the butter, sugar, and brown sugar. Your butter should be at room temperature, so make sure to take it out the night before or several hours before you plan to bake.
3. Beat in the eggs one at a time, vanilla extract, and maple syrup until everything is combined.
4. Slowly beat in the dry ingredients into the wet ingredients a little at a time, until everything is just combined. Be careful not to overmix the ingredients at this step.
5. Stir in your dried cranberries, toasted walnuts, and white chocolate chips. The dough will be relatively thick, so make sure the mix-ins get incorporated evenly.
6. Scoop out rounded tablespoons of cookie dough and form balls with your hands. Space them out on a baking sheet lined with parchment paper or silicone baking mat.
7. Bake the cookies for 9-12 minutes. The bottoms should just be turning golden brown. The cookies may look a bit underbaked when you take them out, but that is ok! When they cool, they will be the perfect soft and chewy texture.

Tips for making this recipe perfectly

• Use old fashioned rolled oats, not quick oats or steel cut oats. The old fashioned rolled oats have larger, flatter flakes that are perfect for the chewy oatmeal cookie texture in this recipe.
• Bring your butter to room temperature before making these cookies. In a pinch, you can microwave the butter sticks for a few seconds to soften them. Place the unwrapped sticks of butter on a microwave-safe plate, and microwave for 5 seconds at a time until the butter is softened, but not warm or melted. (I do this for about 15 seconds total).
• If your walnuts are not toasted, toast them yourself before adding them to the cookie dough. Toasting nuts brings out so much rich flavor and makes them more appealing to eat in a cookie. Just spread them out on a baking sheet and pop them in a 350 degree heated oven for 5 to 10 minutes, until fragrant and justttt starting to sizzle.

Substitution suggestions

Here are a few ideas for substitutions I am confident would work well in this cranberry white chocolate oatmeal cookie recipe:

• Swap dark chocolate chips for white chocolate
• Add dried cherries instead of dried cranberries
• Use toasted pecans or slivered almonds in place of walnuts

I’ve not tried this recipe with all purpose flour vs whole wheat flour, but I am fairly confident that it would work fine. If you end up trying this recipe with all purpose flour, please let me know in the comments!

If you love this recipe, you may also like

• Tahini Oatmeal Cookies with Coconut and Chocolate Chunks
• Almond Butter Oatmeal Chocolate Chip Cookies
• Salted Chocolate Peanut Butter Cookies

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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